Meyer Lemon and Vanilla Pound Cake with Sour Cream Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 1, 10 inch, bundt cake
Loads of meyer lemon zest and vanilla bean flavor the batter for this delicious sour cream pound cake.
  • 3 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 scant teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2½ cups sugar
  • 2 tablespoons meyer lemon zest
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 6 large eggs
  • ¼ cup meyer lemon juice
  • 1 cup sour cream
  • for the sour cream glaze:
  • 3 tablespoons sour cream
  • 1 tablespoon meyer lemon juice
  • ½ vanilla bean, split (or 1 teaspoon vanilla extract)
  • 1¾ cups confectioners sugar
  1. Preheat the oven to 350°F. Generously spray a bundt or tube pan with cooking spray and flour lightly.
  2. In a bowl whisk the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a mixer beat the butter on medium speed until smooth. Add the sugar in two additions, until incorporated into the butter. Beat for about 4 minutes until the mixture becomes fluffy and pale yellow. Scrape the sides and beat in the eggs, 1 at a time, mixing well and scraping the bowl after each addition. Beat in the lemon juice. With the mixer on low, alternately add the flour mixture and sour cream in 3 additions (be sure to begin and end with the flour) until just combined. Spread the batter into the prepared bundt pan, smoothing out the top. Rap the cake pan on the counter a couple of times to make sure the batter nestles into the peaks of your bundt and to break up any large air pockets. Bake on the center rack of the preheated oven for about 70 minutes, or until the cake is deep golden brown, the top is firm, and a toothpick inserted in the center comes out clean. Remove the cake from the oven and rest on a cooling rack for 15 minutes before turning out. Cool completely before icing and serving.
  4. To make the icing whisk the sour cream, lemon juice, vanilla bean, and confectioners sugar together. Pour over the top of the cooled cake. The icing should be fairly thick and opaque. Add more confectioners sugar to thicken or more lemon juice to thin to your preferred consistency.
This recipe makes a lot of cake, be sure to use at least a 10-cup bundt or tube pan to bake it.
The cake isn't a tart cake, it just has the scent of lemon, but I think you could do a sort of soaking syrup with lemon juice before icing if you want a cake with some actual tang in it.

Adapted from The Boston Globe.
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