Easy Meyer Lemon Pound Cake Recipe

Hello, pretty ladies,
Today’s ” In the Kitchen with D’Arcy” is for those lemon lovers. My easy Meyer lemon pound cake recipe. This recipe is easy to put together for a tasty, moist lemon treat that looks as good as it tastes. I love garnishing with lemon slices and Lavendar sprigs.
Having a homemade treat for Saturday morning coffee or after Sunday dinner, this pound cake is always a hit. I hope you try it and your family enjoys it as much as mine does. For the lemon lovers, you’ll love this lemon pound cake recipe, and it’s pretty too.

Ingredients
For the cake:
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter at room temperature
- 1 ¼ cups sugar
- 2 large eggs + 1 egg yolk at room temperature
- 4 tablespoons juice
- 3 teaspoons lemon zest
- ¾ cup sour cream
- ¼ cup Greek Yogurt
- Lemon slices and lavender for garnish
For the glaze:
- ½ cup powdered sugar
- 1 ½ teaspoons fresh lemon juice
- 2 teaspoons milk
Instructions
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Preheat oven to 350. Line a 9 x 5-inch loaf pan with Parchment paper. (I use a really large loaf pan) Set prepared pans aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time. Beat in the lemon juice and zest.
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Add the sour cream and yogurt and mix well.
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On low speed, add the flour mixture a bit at a time until it is all well incorporated.
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Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
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Let cool in pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on a wire rack.
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Make lemon glaze. In a small bowl, combine the ingredients to make a smooth glaze until the confectioners’ sugar dissolves. Drizzle over pound cake. Garnish with lemon slices and springs of lavender.




























































































