Southern Meyer Lemon Pound Cake
A recipe for Southern Meyer Lemon Pound Cake from the cookbook, Sweet Soulful Baking! This easy cake is packed with a refreshing Meyer lemon flavor and topped with a sweet lemon glaze.
Servings 12 Servings
Ingredients
Pound Cake:
- 1 1/2 cups (341 grams) butter room temperature
- 2 1/2 cups (300 grams) granulated sugar
- 6 large eggs room temperature
- 2 teaspoons (10 milliliters) vanilla extract
- 1 tablespoon (15 milliliters) fresh Meyer lemon juice juice from regular lemons can be substituted if needed
- 1 tablespoon (6 grams) Meyer lemon zest
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (240 milliliters) sour cream
Lemon Glaze:
- 2 cups (240 grams) confectioners' sugar
- 2 tablespoons (30 milliliters) Meyer lemon juice
- 1-2 tablespoons (15-30 milliliters) whole milk divided
Garnish:
- A mix of fresh berries
Instructions
For the cake:
- Preheat the oven to 350˚F (177˚C). Spray both parts of a 10-inch (25 centimeter) tube pan with baking spray.
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream together the butter and granulated sugar.
- Add the eggs, vanilla, Meyer lemon juice and zest. Mix until everything is incorporated.
- Add the flour, salt, baking powder and sour cream. Mix again.
- Pour the batter into the prepared tube pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool on a wire rack.
For the lemon glaze:
- In a bowl, add the confectioners' sugar, lemon juice and 1 tablespoon (15 milliliters) of milk.
- Mix well until the glaze is smooth.
- Add the additional tablespoon (15 milliliters) of milk if the glaze seems too thick.
- Drizzle the lemon glaze on top of the pound cake, slice and serve with fresh berries.