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- Kristin 

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Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

It's Meyer lemon season! So what are Meyer lemons? Well, a Meyer lemon tastes like a cross between an orange and a lemon. It is slightly sweeter and less acidic than your standard yellow water garnish. Basically, it's a delicious treat from nature that is only available at certain times of the year. 

I chose this recipe for a few reasons. Firstly, I received a fabulous new bundt pan from my in-laws for Christmas and I was quite excited to use it. Secondly, I had the most amazing pound cake from a place in Philadelphia which of course made me want to make my own (disclaimer to Stock's lovers: this tastes nothing like Stock's). Lastly, I had to find a use for the abundance of Meyer lemons I bought!

All of those factors came together to produce this Meyer lemon pound cake. It is rich, moist and  buttery with a bright citrus tang. The cake is topped off with an easy glaze made with powdered sugar and even more Meyer lemon juice.

Meyer Lemon Pound Cake

If you need even more evidence that this cake is delicious, I just polished off a piece (my 4th?) even though I only planned on having a couple bites so I could accurately describe it while typing up this post. 


Meyer Lemon Pound Cake
Serves approximately 12 - 16

This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze


Shop the items I used to make this recipe:


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