Meyer Lemon Sour Cream Pound Cake
 
Prep time
Cook time
 
This moist pound cake makes the best of your seasonal Meyer Lemons. It's easy to put together and perfect for breakfast or dessert! Recipe source: Cook's Country via Tide and Thyme, originially from Tracey's Culinary Adventures
Serves: Approximately 12 servings
Ingredients
Pound cake:
  • 1 and ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sour cream
  • 1 and ½ Tablespoons fresh-squeezed Meyer lemon juice
  • 1 and ½ tablespoons Meyer lemon zest
  • 1 cup granulated sugar plus 2 additional Tablespoons
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 5 large eggs, room temperature, lightly beaten
Lemon Syrup:
  • ¼ cup granulated sugar
  • ¼ cup Meyer lemon juice
Lemon Glaze:
  • 1 cup confectioners’ sugar
  • 2 Tablespoon Meyer lemon juice
Instructions
Pound Cake Directions:
  1. Preheat oven to 325 degrees F.
  2. Prepare a loaf pan (approximately 9x5) with cooking spray and parchment paper. Set aside.
  3. Bring eggs and butter to room temperature.
  4. In a small bowl, sift together flour, salt and baking powder. Set aside.
  5. Beat together sour cream and lemon juice. Set aside.
  6. In the bowl of a stand mixer, combine sugar and lemon zest. Beat together for 1 minute, or until the zest is fully incorporated into the sugar.
  7. Add the butter, and beat until light and fluffy, about 3 minutes.
  8. Add the eggs one at a time, fully incorporating after each addition.
  9. Add ⅓ of the flour mixture, and beat until just combined.
  10. Add ½ of the sour cream mixture, and beat until just combined.
  11. Add ½ of the remaining flour mixture, beat until just combined.
  12. Add the rest of the sour cream mixture, beat until just combined.
  13. Add the rest of the flour mixture, beat until just combined.
  14. Pour batter into prepared loaf pan, and bake for 55-65 minutes or until a cake tester comes out mostly clean.
  15. Allow to cool for 10 minutes in the pan. Then remove to cool completely on a wire rack. Meanwhile, prepare the lemon syrup.
Lemon Syrup Directions:
  1. Combine sugar and lemon juice together in a small sauce pan.
  2. Over medium-low heat, stir until sugar has completely dissolved.
  3. Brush syrup over top and sides of cake. Use all of the syrup. This keeps the cake moist.
  4. Allow cake to cool completely before glazing.
Lemon Glaze Directions:
  1. Combine powdered sugar and lemon juice in a small bowl. Whisk to combine, until completely smooth. Pour over cooled cake.
  2. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/03/meyer-lemon-sour-cream-pound-cake.html/