Meyer Lemon Pound Cake With Citrus Glaze
With its bright, tangy flavor and tender crumb, this Meyer lemon pound cake with citrus glaze is going to become a family favorite recipe for breakfast, brunch, or dessert.
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Ingredients
For the Pound Cake
- 1 cup Salted Butter softened
- 1 cup White Granulated Sugar
- 3 Large Eggs room temperature
- 1 1/2 cups All-purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 cup Sour Cream
- 3 tbsps Meyer Lemon Juice
- 1 tsp Vanilla Extract
- 2 tbsps Meyer Lemon Zest
For the Lemon Butter Glaze
- 6 tbsp Salted Butter melted
- 3 cups Powdered Sugar
- 1/4 cup Meyer Lemon Juice
Instructions
- Preheat oven to 350 degrees.
- Line a 9 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a mixing bowl using an electric mixer, beat the butter for about 3 minutes, until light in color.
- With the mixer on, gradually incorporate the sugar and beat until light and fluffy.
- Add eggs one at a time to the butter mixture and blend together on low speed.
- Mix in the Meyer lemon zest, Meyer lemon juice, sour cream, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Pour the batter into the prepared bread pan and bake for 50-60 minutes. Tent the cake with aluminum foil halfway through baking to prevent the top from over browning. A toothpick inserted into the middle of the cake should come out clean.
- Remove the pound cake from the oven and allow to cool on a wire rack.
- While the lemon cake cools, combine glaze ingredients in a bowl and mix by hand or with an electric mixer until smooth.
- Allow the pound cake to fully cool, then pour glaze over the top.
- Enjoy!
Notes
- Make sure the butter, eggs, and sour cream are at room temperature before you start baking. This will help them combine more smoothly and evenly into the batter, resulting in a better pound cake crumb.
- When zesting any citrus fruit including Meyer lemons be sure to only zest the outer, colored part of the peel, avoiding the bitter white pith underneath. I like to use a microplane for this task.
- Spoon the flour into a measuring cup and level it off with a butter knife. Avoid scooping directly from the flour container since this can compact the flour and lead to drier, denser cake.
- Mix the dry ingredients and wet ingredients just until they are combined. Overmixing can result in a tough or dense texture in your pound cake.
- Properly prepare your loaf pan by covering it with parchment paper or greasing & flouring to prevent the cake from sticking.
- To ensure even baking, position your oven rack in the center of the oven and avoid opening the oven door too frequently while the cake is baking.
- Make sure the cake is completely cooled before adding the citrus glaze to prevent it from melting or becoming too runny.
Nutrition
Serving: 1sliceCalories: 551kcalCarbohydrates: 108gProtein: 6gFat: 11gSaturated Fat: 7gCholesterol: 87mgSodium: 113mgPotassium: 94mgFiber: 1gSugar: 83gVitamin A: 392IUVitamin C: 3mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
