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