Meyer Lemon Pound Cake

This morning was an early one for me — and I am not a morning person! One of my clients at work had a launch, which meant I started working at 5am to ensure everything was ready to go. So, I was in bed chipping away at launch-related work until about 9am.

At that point, I decided it was time for breakfast. I had already decided to work from home since I knew I wasn't likely to get a long enough break in my work to physically make the trip into the office, so I got ambitious. Also, my two weeks of no gluten recently ended, so it was a perfect opportunity to throw gluten back into the mix. My housemates and I get weekly produce from a local farm, and this week's items included a few Meyer lemons. So, I decided to whip up a Meyer lemon pound cake!

Meyer Lemon Pound Cake

Adapted from Martha Stewart

Cake

1 1/2 sticks unsalted butter, room temperature

2 cups flour

1 teaspoon salt 

2 teaspoons baking powder 

1 1/4 cups sugar 

4 eggs

1 cup milk

2 teaspoons pure vanilla extract 

Zest of 1 Meyer lemon

Glaze

Juice from 1 Meyer lemon

Powdered sugar

Zest of 1 Meyer lemon

Preheat the oven to 325 degrees. Grease one standard-sized loaf pan. 

Using an electric mixer, cream butter and sugar together until fluffy. Add the eggs, one at a time. With mixer at a very low speed, add flour, baking powder and salt. While the dry ingredients are being incorporated, slowly add in the milk and vanilla. Add in lemon zest.

Pour the cake batter into your greased loaf pan. Bake for 1 hour to 1 1/2 hours, checking at regular intervals. Test the cake's doneness with a fork or cake tester — it should come out clean. 

While the cake is cooling, combine the ingredients for the glaze in a bowl and whisk together. Use as much or as little powdered sugar as you'd like for consistency (I used about a cup and a half). Pour the glaze over the still-warm cake. 

Enjoy!

For those of you looking for a cake recipe that isn't overpoweringly sweet, this is for you. The glaze is nice and tart, which offsets the mellow, vanilla flavor of the cake itself. It's great as a breakfast bread or a dessert. This recipe is definitely a keeper for me. I'm looking forward to seeing how the leftovers go over at the office tomorrow!