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.
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
Rich, moist and buttery Meyer lemon pound cake with a bright citrus tang
Serves: 12 - 16
- 1/2 cup + 2 tablespoons Meyer lemon juice
- 1/4 cup whole milk
- 3 cups (375 grams) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups (350 grams) granulated sugar
- 2 tablespoons (25 grams) light brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon Meyer lemon zest
- 3/4 cup confectioners sugar
- Preheat the oven to 350 degrees and either grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
- Whisk together 1/2 cup of lemon juice and the milk in a large liquid measuring cup
- In a large bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl attached to a stand mixer, beat the butter and sugars on medium high until light and creamy - about 5 minutes
- Beat the eggs, one at a time, on medium speed until combined. Add the vanilla extract
- With the mixer on low, alternate between adding the flour mixture and the lemon juice mixture - starting and ending with the flour
- Mix in the lemon zest
- Add the batter to the greased bundt pan and bake for 50 - 60 minutes (mine takes exactly 50 minutes to bake)
- Let the cake cool in the pan for approximately 10 minutes then take it out of the pan and allow to cool on a cooling rack
- While the cake is cooling prepare the glaze. Whisk together the confectioners sugar and 2 T lemon juice
- When the cake is cool, apply as much of the glaze as you would like. I used a "freeform" design on mine (intentionally...eh hem..)
This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze