The Method for Meyer Lemon Pound Cake

• Step 1: Preheat and Prepare - Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
• Step 2: Mix the Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later use.
• Step 3: Cream Butter and Sugar - In a large mixing bowl, use an electric mixer to cream together the unsalted butter and the 1 cup plus 2 tablespoons of granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
• Step 4: Add Eggs and Sour Cream - Beat in the beaten eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add in the sour cream, Meyer lemon juice, and zest. Mix until smooth.
• Step 5: Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix to keep the cake tender.
• Step 6: Bake the Cake - Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Step 7: Cool - Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
• Step 8: Prepare the Glaze - In a small bowl, combine the 1/4 cup granulated sugar, 1/4 cup Meyer lemon juice, confectioners sugar, and 1 tablespoon Meyer lemon juice. Whisk until smooth and drizzle over the cooled cake.