Meyer Lemon Pound Cake with Syrup and Glaze

There are two types of dessert people, those who will hear about nothing other than chocolate and those who legitimize fruit in desserts. I’m encamped somewhere between the two, with a slight leaning toward the chocolate crew. I think sorbet is cute and refreshing at the end of a meal, but I’ll most likely be anticipating a chocolate something next to appease the sweet tooth.

But then this cake came along and I felt miraculously satisfied by its mouth-puckering lemony taste. The meyer lemon with its inherent sweet and sour flavor translates itself perfectly into a pound cake. What takes it up a notch is the extra moistness from the syrup coupled with the sweetness from the glaze. All these elements work together to create a truly exceptional loaf. Trust me, I’ve since converted a staunch chocoholic with just a slice. It’s a must-make-stat kind of cake.

---

Meyer Lemon Pound Cake with Syrup and Glaze

adapted from the grapefruit olive oil cake in The Smitten Kitchen Cookbook

for the cake:

1 1/2 cups all purpose flour

2 tablespoons freshly grated meyer lemon zest, from about 1-2 lemon

1 cup sugar

1/2 cup oil

2 large eggs

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons lemon juice

1/3 cup water

syrup:

2 tablespoons sugar

1/3 cup lemon juice

glaze

1 cup confectioner’s sugar

2 tablespoons lemon juice

pinch of salt

Heat oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a large bowl, rub the sugar with the zest, this will help distribute and release the lemon flavor. Whisk in the oil until smooth.Add the eggs on at a time and mix until combined. In a different bowl,  combine the flour, baking powder, baking soda and salt. In a small bowl, mix the lemon juice and water. Add the flour and liquid mixture to the sugar mixture, alternating between them until everything is incorporated, do not over mix.

Pour the batter into the pan and rap the pan on the counter a few times to release any air bubbles. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.

for the syrup,

Combine the sugar and juice in a saucepan and cook over low heat until the sugar dissolves.

When cake is ready, let it cool slightly. Poke a few holes with a skewer and brush on the syrup, waiting until the cake absorbs each brushstroke.

for the glaze,

Combine the confectioner’s sugar, lemon juice and salt, in a bowl and whisk until smooth. Pour the glaze over the cooled cake and allow to drizzle down the sides. Serve.