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Meyer Lemon Pound Cake

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A crack or crevice along the top of a pound cake is a good thing -- especially when it's filled with a sweet lemony glaze.

Source: Martha Bakes, February 2011
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Ingredients

For the Cake

For the Glaze

Directions

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Reviews

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How would you rate this recipe?
228
  • MS12081581
    25 APR, 2015
    I have made this cake a couple of times, it has come out great every time. The only thing that I did a bit different is that I added a bit more zest to the batter and icing. I love Meyer Lemon as it is not too sour. My family love it although they are not a fan of citrus.
    Reply
  • doubleclickdesigns
    10 MAY, 2014
    Help, I made this once and it was perfect and delicious. I tried to make it again at Christmas time and it sunk in the middle. I thought it was a fluke, so tried making it again today following the recipe to a "T" and it's sinking again!! Anyone, have any ideas? I used new baking soda and cake flour.
    Reply
  • childers1rita
    4 APR, 2014
    I'm not even a great baker, but watched the show on APT. My cakes turned out great. I went exactly by the recipe and any tips she said about the sifting, etc., and was greatly surprised with the outcome. Since then, I've used some of her bread recipes with success. With the videos, Ive' become a beet baker.
    Reply
  • segray2011
    5 FEB, 2014
    Wow, I followed the recipe to a tee and it was a disaster! After placing batter in two loaf pans, after 10 minutes in the oven, the batter began overflowing. This continued for the first hour. Please review the recipe and let me know where I went wrong!
    Reply
  • eShambles
    20 OCT, 2013
    I baked this as a gift for a friend for her birthday. Instead of two loaf pans, I used a standard bundt pan and a 12 muffin pan. The bundt baked up really well, as did the muffins. The texture of the cake was a bit lighter than pound cake, but still really flavorful and moist - not overpoweringly lemony either. The glaze was pleasantly tart, and I topped it with Biscoff crumbs. Great recipe!
    Reply
  • MS12480266
    28 FEB, 2013
    Ok, I watched the video after I posted my last comment, Martha's pound cake was crusty on top, too! I'm still going to try again with whole milk.
    Reply
  • MS12480266
    28 FEB, 2013
    I had no problem with the cake overflowing. My first try I halved the recipe & ended up with a crusty top & no crack. Made it again as is & both cakes once again had crusty tops & no crust. I decided it was because I used skim milk. I had no problem with the coconut buttermilk pound cake recipe & so will try again with whole milk. All in all, the cakes I did bake tasted delicious.
    Reply
  • Elena_gr
    20 FEB, 2013
    perfect recipe! a bit sour glaze but i loved it!
    Reply
  • Callisto05
    27 JUN, 2012
    I read some of the reviews for this recipe and was surprised others had so many problems with the recipe. I made it as per instructed and my loaves came out absolutely perfect. I got rave reviews from my co-workers. A few things that may be helpful if your cakes are falling is that it does call for cake flour so that is a must and make sure that you use the correct amount of baking powder. Also, baking powder does expire so make sure it is relatively new otherwise it will not work properly.
    Reply
  • MSLO_Melissa
    18 MAR, 2011
    Please note adjustments to Steps 1 and 5 in this recipe: The directions call for two 9-by-5-by-3 (or larger) loaf pans. And the batter must be divided evenly between the two pans to avoid overflow -- we suggest using a digital scale (if you have one) to measure out the batter evenly, or you could use a larger loaf pan.
    Reply

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