Meyer Lemon Pound Cake

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.

  • Yield: Makes 2 loaves
Meyer Lemon Pound Cake
Recipe continues below this recipe video

Source: Martha Bakes, February 2011

Ingredients

For the Cake

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 4 cups sifted cake flour, plus more for pans
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 3/4 cups sugar
  • 8 eggs, room temperature
  • 1 cup milk, room temperature
  • 2 teaspoons pure vanilla extract
  • Zest of 1 Meyer lemon

For the Glaze

  • Zest of 1 Meyer lemon
  • 2 3/4 cups confectioners' sugar, plus more if needed
  • 1/4 cup fresh Meyer lemon juice

Directions

  1. Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.

  2. Sift the flour with the salt and baking powder two times and set aside.

  3. With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.

  4. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.

  5. Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

  6. Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.

  7. Pour glaze on top of cakes and serve.

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