Meyer Lemon Sour Cream Pound Cake
- 1½ cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- Two Meyer lemons (can substitute regular lemons)
- 1½ cups sugar
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3 eggs at room temperature
- ½ cup sour cream
- 1 cup confectioner's sugar
- Preheat oven to 350 degrees.
- Grease and flour a 8×4 inch loaf pan.
- In a small bowl, whisk together flour, salt, baking soda and the zest from the two lemons. Set aside.
- In a standing mixer, cream butter and sugar until light and fluffy.
- Add eggs one at a time, and vanilla extract.
- Add half the dry ingredients and mix well followed by the sour cream. Finish by adding the rest of the dry ingredients.
- Pour the batter into the prepared pan.
- Bake at 350 for 1 hour, or until a toothpick inserted into center of cake comes out clean.
- Cool on a wire rack.
- Meanwhile, whisk together the juice from one of the lemons with the confectioner's sugar to make a glaze for the cake.
- Pour the glaze over the cake while it is still warm.
- Enjoy!
Recipe by West of the Loop at https://www.westoftheloop.com/2014/01/04/meyer-lemon-sour-cream-pound-cake/
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