Meyer Lemon Pound Cake

By • January 5, 2017 1 Comments

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Author Notes: This Meyer lemon pound cake is rich, moist and buttery with a bright citrus tang (www.kristinkitchen.com)Kristin's Kitchen

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Serves 12

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 2 tablespoons light brown sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup Meyer lemon juice
  • 2 tablespoons Meyer lemon juice
  • 1/4 cup whole milk
  • 1 tablespoon Meyer lemon zest
  • 3/4 cup confectioners sugar
  1. Preheat the oven to 350 degrees and either grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
  2. Whisk together 1/2 cup of lemon juice and the milk in a large liquid measuring cup
  3. In a large bowl, combine the flour, baking powder and salt. Set aside.
  4. In a large bowl attached to a stand mixer, beat the butter and sugars on medium high until light and creamy - about 5 minutes
  5. Beat the eggs, one at a time, on medium speed until combined. Add the vanilla extract.
  6. With the mixer on low, alternate between adding the flour mixture and the lemon juice mixture - starting and ending with the flour
  7. Mix in the lemon zest
  8. Add the batter to the greased bundt pan and bake for 50 - 60 minutes (mine takes exactly 50 minutes to bake)
  9. 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
  10. While the cake is cooling prepare the glaze. Wisk together the confectioners sugar and 2 T lemon juice
  11. When the cake is cool, apply as much of the glaze as you would like.
  12. *This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze

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