Lemon Pound Cake
INGREDIENTS
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Cake
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- 1 3/4 cups (195g) plain flour
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- 1/2 tsp baking powder
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- 1/2 tsp salt
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- 1/4 (60ml) cup sour cream (I used greek yogurt)
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- 1 1/2 tbsp Meyer lemon juice
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- 1 1/2 tbsp Meyer lemon zest
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- 1 cup (225g) granulated sugar plus 2 additional tablespoons (I cut down to 180g)
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- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
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- 5 large eggs, at room temperature, beaten
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Syrup (I omitted this)
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- 1/4 cup (55g) granulated sugar
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- 1/4 cup (60ml) Meyer lemon juice
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Glaze
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- 1/2 cup (60g) confectioners' sugar, sifted (I used only 40g, which probably explains why I didn't get that white crust ... but it didn't affect the overall taste)
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- 1 tablespoon Meyer lemon juice
Comments & Reviews
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