Meyer Lemon Pound Cake Recipe
This Meyer Lemon Pound Cake is infused with lemon butter glaze that really takes it over the top. Top with a few berries and some whipped cream.
Servings 10 servings
Calories 329kcal
Ingredients
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of 1 meyer lemon
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tso baking soda
- 1/2 cup buttermilk
for the glaze
- 1/4 cup butter
- 1/2 cup granulated sugar
- 2 tbsp meyer lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon extract
Instructions
- Preheat the oven to 325° F.
- Spray lightly colored 1 pound loaf pan liberally with nonstick cooking spray and set aside.
- Place all cake ingredients into a large bowl and mix on low for 30 seconds using a handheld mixer. Then increase speed to medium and mix for 3 minutes.
- Pour batter into prepared pan and bake 45 minutes or until a toothpick entered into the center comes out clean.
- When the cake is done make the glaze.
- Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake using a toothpick and pour the glaze evenly over the cake while still in the pan.
- Allow the cake to cool at least an hour in the pan and then invert cake. Be sure to loosen the sides with a butter knife.
- Serve plain or with berries and whipped cream.
Video
Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 259mg | Potassium: 78mg | Fiber: 1g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
