How to Make Homemade Meyer Lemon Pound Cake
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I love Meyer lemons. They're much sweeter than a regular lemon, and for me, nothing says springtime more. There is nothing better than eating under a shade tree with a slice of Meyer lemon pound cake, a glass of Meyer lemon aid, and a few friends to share it with.
Meyer lemons are in season from December through May, but I usually don't buy them until spring has started. They are much sweeter than regular lemons and have a pleasant floral aroma. They are lovely with baked goods, drinks and salad, and I usually keep on hand Meyer lemon curd and marmalade in my pantry. You can substitute with regular lemons but remember they are much more acidic than Meyer lemons, so you will need to adjust the recipes to your taste.
I have made this recipe for years now, and it is one of the best I know of. I hope you enjoy it.
Ingredients
- 2 c flour
- 1 1/2c sugar
- 2 sticks butter, room temp
- 2 Tbsp Meyer lemon juice
- 1 Tbsp Meyer lemon zest
- 5 eggs, room temp
- 2 tsp vanilla extract
- 3 Tbsp sour cream
- 1 1/2 c sugar
- 1/2 tsp salt
- FOR Glaze
- 1 c powder sugar
- 1 tbsp Meyer lemon juice
- 1 tsp Meyer lemon zest
- 1 tsp vanilla
- 1/4 c hot water
- Preheat oven to 350 degrees
- Cream together the sugar and butter. Mix in one egg at a time.
- mix in zest, juice, vanilla, salt, baking powder, and sour cream
- Slowly mix in flour, careful not to over mix
- Pour the batter into a loaf pan
- Bake for 45 minutes to an hour
- For Glaze Mix powder sugar, juice, zest, vanilla, and water in a pot. Heat until sugar is beloved and the glaze is thick. Drizzle over cake
Mayer Lemon Aid
1 c sugar
3 c water
1c Mayer Lemon juice
Heat one cup of water with sugar and heat until sugar is dissolved
add Lemon juice and water and mix well.
Sever with ice.
© 2013 Brenda