Meyer Lemon Pound Cake
Makes one 10 inch bundt cake.
2 1/3 c. AP flour
2 t. baking powder
2 c. sugar
1/2 t. salt
8 oz. butter
8 oz. cream cheese
zest from 2 meyer lemons, reserve the zested lemons
1 T. vanilla
6 eggs, room temperature
Combine flour, baking powder, sugar, and salt.
Cream butter and cream cheese.
Add dry ingredients.
Mix on low until the mixture appears dry and crumbly.
Add eggs one at a time until smooth. Don't overmix.
Add lemon zest and vanilla.
Prepare bundt pan with butter, then flour. Pour the batter into pan and smooth evenly.
Bake in a preheated oven at 325 until a toothpick comes out clean, about 55-60 minutes. Cool and invert cake onto plate. Brush with glaze: combine the juice of the 2 zested lemons with 1/2 c. powder sugar.
This cake transports with ease.