Description
Meyer Lemon Pound Cake is a moist and flavorful cake that combines the bright taste of Meyer lemons with a rich buttery texture.
Ingredients
Scale
- ½ Tbsp unsalted butter (for greasing)
- all-purpose flour (plain flour) (for dusting the pan)
- 1½ cups all-purpose flour (plain flour)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Diamond Crystal kosher salt
- ¾ cup sugar
- 2 Meyer lemons (zested)
- ¼ cup unsalted butter (softened)
- 1 large egg (50 g each w/o shell)
- ½ tsp pure vanilla extract
- ¼ cup fat-free plain yogurt
- ¾ cup low-fat buttermilk
- Meyer Lemon Glaze:
- ½ cup confectioners’ sugar (sifted)
- 1 Tbsp Meyer lemon juice
- ½ tsp Meyer lemon zest
Instructions
- Gather all the ingredients.
- Center a rack in the oven and preheat the oven to 350°F (175°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Butter an 8 x 4 inch loaf pan, dust the inside of the pan with flour and tap out the excess. Line the bottom with parchment paper, butter the paper, dust the paper with flour, and tap out the excess. Or spray the loaf pan with non-stick spray if you have one. Set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Place sugar and Meyer lemon zest in a food processor and pulse 30 seconds.
- Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy and then beat in egg and vanilla.
- Combine yogurt and buttermilk in a small bowl.
- Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- Pour batter into prepared pan and smooth top. Give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
- To prepare glaze, sift powder sugar in a bowl and add Meyer lemon zest. Add Meyer lemon juice and whisk all together.
- Drizzle glaze over cooled cake and let set before serving.
Notes
- The recipe is slightly adapted from Tutti Dolci.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 2148 kcal
- Sugar: 224 g
- Sodium: 1087 mg
- Fat: 60 g
- Saturated Fat: 36 g
- Unsaturated Fat: 20 g
- Trans Fat: 2 g
- Carbohydrates: 371 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 331 mg
Keywords: Meyer Lemon Pound Cake, Cake, Dessert, Baking