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Meyer Lemon Pound Cake

Don’t look down on the humble pound cake – at least, not this one. It’s loaded with the fragrant sweet-tart flavor of Meyer lemons, with a rich and moist texture. It’s perfect any day of the week, and anytime you need a pick-me-up with a delicious finish.
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Course Dessert

Ingredients
  

Cake:

  • 8 tablespoons butter melted
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon. fine salt
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk room temperature
  • 1/2 cup blanched almonds finely ground
  • 3 Meyer lemons zest

Simple Syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup Meyer lemon juice

Glaze:

  • 1/2 cup powdered sugar
  • 2-3 teaspoons Meyer lemon juice

Instructions
 

Cake:

  • Pre-heat the oven to 350°F, and prepare an 8 1/2" x 4 1/2" x 2 3/4" loaf pan. Set aside.
  • In a large bowl, sift together the flour, baking powder, and salt.
  • In another bowl, add the melted butter and sugar. Beat until well combined.
  • Add the eggs to the butter mixture, one at a time. Beat just long enough to incorporate each.
  • Add a third of the flour mixture, beating until just mixed thoroughly. Follow with a third of the milk, again beating until just incorporated, but not over beating.
  • Repeat until all the flour mixture and milk has been added.
  • Fold the Meyer lemon zest and ground almonds into the mixture gently with a spatula until evenly distributed.
  • Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, or until a toothpick comes out clean.

Syrup:

  • As the cake bakes, you can make the Meyer lemon simple syrup – you want to have it ready immediately when the cake comes out of the oven.
  • Combine the Meyer lemon juice and granulated sugar in a small saucepan over a medium high setting. Cook, stirring constantly, until the sugar has dissolved.
  • When the cake comes out of the oven, pour the syrup over the cake while it is hot. It should soak into the cake.
  • Let the cake cool in the pan for about 10 minutes as it absorbs the syrup.

Glaze:

  • Whisk the powdered sugar and Meyer lemon juice together in a small bowl until it is smooth in consistency.
  • When the cake has cooled, drizzle the glaze over the top.
  • Allow the glaze about 10 to 15 minutes to set before slicing.

Notes

Note – 3 Meyer lemons should give you enough zest and juice for the recipe.
Keyword Meyer lemons
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