Here is a classic I made a little bit ago but never got around to posting.  It was a few months ago when I had hundreds of meyer lemons and I was making something with lemon on a daily basis.  It is a classic pound cake that is loaded with lemon flavor and can be either be baked in a bundt pan or loaf.  So if you love lemons this cake is definitely the one for you. The recipe is very straight forward and easy.

Meyer Lemon Pound Cake

1 cup butter softened 

1/2 cup vegetable or coconut oil 

3 cups sugar 

5 eggs 

3 cups all-purpose flour

2 lemon meyer lemons zest and juice

2 tsp of vanilla

1 cup of sour cream

pinch of salt

Lemon syrup

1/4 cup of lemon juice

1 cup water

3/4 cup of sugar


1 1/2 cup of powder sugar

2 tbsp of lemon juice

1 tsp of water

Preheat Oven to 325 degrees

For the pound cake

cream together butter in sugar in a stand mixer for 2 to 3 minutes with a paddle attachment. Then add your eggs one at a time.  After all the eggs have incorporated add your oil, sour cream, lemon juice, zest, and vanilla.  Then mix together the salt and flour and fold that into the batter.  Once all the flour has been mixed thoroughly into the mix pour into a large greased bundt pan or two loaf pans.  Bake for about an hour or until a toothpick comes out clean.  Meanwhile make your syrup by add all 3 ingredients to a small pot and bring to a boil.  Turn down to a simmer and cook for 5 minutes.  Then set aside to cool.  When finished pull out of the oven and make little holes with a cake tester or toothpick.  Then drizzle the syrup on top of the pound cake using the toothpick to make more holes so the cake absorbs the syrup.  Then allow to cool for at least 20 minutes until you un-mold the cake.  You can make the icing while it is cooling.  Simply add the lemon juice and water to a bowl and stir in the powdered sugar.   Once un-molded allow it to cool another 5-10 minutes before adding the icing.  Serve and enjoy!