Meyer Lemon Pound Cake
Everyone thinks their food is good, but nothing boost your ego like a 16 year old boy. I began making this cake over 7 years ago. The first cake, awesome and gone in less than a week. The second cake, same thing! Before I know it, I was baking a cake a week for just one person…yeah it got old quick, but I appreciated the compliment 🙂
I’m not a huge sweets eater, but when I do it’s a POUND CAKE or some type of fruit dessert. So this cake is the best of BOTH worlds! You’ll love the moist cake, but most of all you’ll love the Lemon syrup as the perfect glaze! If you’d really like to intensify the lemon taste, you may want to double the glaze recipe.
- 3 C. all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter, room temperature
- 3 C. sugar
- 6 large eggs, room temperature
- 1 tsp vanilla
- Grated zest of 2 Meyer lemons
- 1 C. sour cream, room temperature
- Preheat the oven to 325 degrees and position the rack to the center of the oven.
- Butter and flour a 10 inch Bundt pan removing excess flour.
- Sift the flour, baking powder, baking soda and salt in a large bowl and set aside.
- Beat the butter and sugar in a large bowl on high speed for 3 minutes, until fluffy.
- Beat in the eggs one at a time, careful not to over mix the batter.
- Add the vanilla and zest to the batter.
- Lower the speed on the mixer and add 1 cup of flour until blended
- Add ½ cup sour cream until mixed
- Continue adding flour and sour cream alternatively ending with the flour beating until smooth.
- Spread the batter in the pan.
- Bake for 75-80 minutes or until the wooden skewer inserted in the center of the cake comes out clean.
- When done, transfer the cake to a wire rack and cool for 10 minutes while it is still in the pan.
- Bring the lemon juice, zest, water and sugar to a boil over high heat until the sauce is reduced to ½ cup, 18-20 minutes.
- Cool the syrup.
- When cooled, drizzle half of the syrup over the top of the cake while it is still in the pan.
- Invert the cake onto the rack and brush the remaining syrup over the rest of the cake.
Adapted from Art Smith