Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Meyer Lemon Pound Cake 3.6 (234) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 20, 2020 Print Share Share Tweet Pin Email Yield: 2 loaves A crack or crevice along the top of a pound cake is a good thing—especially when it's filled with a sweet Meyer lemon glaze. Ingredients For the Glaze Zest of 1 Meyer lemon 2 ¾ cups confectioners' sugar, plus more if needed ¼ cup fresh Meyer lemon juice For the Cake 1 ½ 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 ¾ cups sugar 8 eggs, room temperature 1 cup milk, room temperature 2 teaspoons pure vanilla extract Zest of 1 Meyer lemon Directions Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside. Sift the flour with the salt and baking powder two times and set aside. With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy. 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. 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. Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency. Pour glaze on top of cakes and serve. Print