Meyer Lemon Pound Cake
Ingredients
- 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 ⓘ
Instructions
- Preheat the oven to 350 degrees and either grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
- Whisk together 1/2 cup of lemon juice and the milk in a large liquid measuring cup
- In a large bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl attached to a stand mixer, beat the butter and sugars on medium high until light and creamy - about 5 minutes
- Beat the eggs, one at a time, on medium speed until combined. Add the vanilla extract.
- With the mixer on low, alternate between adding the flour mixture and the lemon juice mixture - starting and ending with the flour
- Mix in the lemon zest
- Add the batter to the greased bundt pan and bake for 50 - 60 minutes (mine takes exactly 50 minutes to bake)
- 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
- While the cake is cooling prepare the glaze. Wisk together the confectioners sugar and 2 T lemon juice
- When the cake is cool, apply as much of the glaze as you would like.
- *This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).