Meyer Lemon Pound Cake
This sweet and tart Meyer lemon pound cake makes a beautiful presentation for a holiday meal or dinner party.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 Meyer lemons juiced and zested
- 2 large eggs
- 1 tsp almond flavoring
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup heavy cream whisked for a 6-7 minutes to soft peaks
- For Icing
- 1 cup powdered sugar
- 2 tbsp heavy cream
- lemon zest for garnish
Preheat oven to 350° and spray your bundt pan with non-stick spray. Make sure you get in all the nooks and crannies.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a stand mixer combine the butter and sugar until fluffy. Add the eggs, one at a time and continue to mix.
Add the lemon juice, lemon zest and almond flavoring. Mix.
Mix in the flour mixture in two batches just until combined.
In a separate bowl whip the heavy cream with a hand mixer until soft peaks form - about six to seven minutes. It helps when your mixing bowl is chilled.
Gently fold in whipped cream mixture in two batches. Do not overmix.
Pour the batter into the bundt cake pan.
Bake for about 30 minutes. I start checking at 25 just to be safe.
Mix the icing ingredients in a small bowl. Add just enough cream to mix, you can always add more later to get desired consistency.
Garnish with more lemon zest.