Ingredients
Scale
- 1 3/4 cups (230 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60 g) sour cream
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup (250 g) plus 2 tablespoons granulated sugar
- 1 cup (227 g) unsalted butter (at room temperature)
- 5 large eggs (at room temperature, beaten)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) Meyer lemon juice
- 1/2 cup (65 g) confectioners sugar (sifted)
- 1 tablespoon Meyer lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Mix the all-purpose flour, baking powder, and salt in a bowl, set aside.
- In another bowl, blend the sour cream, Meyer lemon juice, and lemon zest.
- In a large mixing bowl, beat the butter and 1 cup of granulated sugar until light and fluffy.
- Add the eggs gradually, mixing well after each addition.
- Add the sour cream mixture and mix until just combined.
- Slowly add the flour mixture into the wet ingredients, mixing gently until there are no lumps.
- Pour the batter into the prepared loaf pan.
- Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before moving it to a wire rack.
- To make the glaze, combine 1/4 cup granulated sugar, 1/4 cup Meyer lemon juice, and confectioners sugar in a small bowl and mix until smooth. Drizzle over the cooled cake.
Notes
Best served at room temperature. Delicious with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pound cake, lemon cake, dessert, citrus, Meyer lemon