Southern Meyer Lemon Pound Cake
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5
4 reviews
Excellent
Southern Meyer Lemon Pound Cake
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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.
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Ingredients
Pound Cake:
- 1 1/2 cups butter room temperature, 341 grams
- 2 1/2 cups granulated sugar 300 grams
- 6 egg room temperature, large
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice juice from regular lemons can be substituted if needed, Meyer, fresh, 15 milliliters
- 1 tablespoon lemon zest Meyer, 6 grams
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sour cream 240 milliliters
Lemon Glaze:
- 2 cups confectioners' sugar 240 grams
- 2 tablespoons lemon juice Meyer, 30 milliliters
- 1-2 tablespoons milk divided, whole, 15-30 milliliters
Garnish:
- Berry mix, fresh
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.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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