Lemon Cake

Indulge in the delightful zing of my Meyer Lemon Pound Cake! This refreshing treat is a true masterpiece, with its soft texture and tantalizing lemon flavor. A luscious meringue frosting that will leave you craving for more. Join me in the kitchen as we whip up this citrusy sensation that is sure to brighten up your day!

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One of the best way to use lemons

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Prepare Pan

Trace the bottom of the pan onto parchment and cut it out. Cut strips for the sides: Measure the length and width of the pan's interior. Cut four strips: two at the length and two at the width, each as wide as the pan's height. Grease cake pan with oil or cooking spray. Place the bottom piece in the pan. Press the side strips against each wall, letting them butt up against the bottom piece at the corners.

Lemon Cake Batter

Sift the flour and baking powder together into a bowl; set aside. In a separate bowl using a whisk attachment, beat the eggs, sugar, and salt on high speed until pale and fluffy. Reduce the speed to low, and add the sour cream, melted butter, citrus zests, limoncello, and the sifted flour mixture. Mix just until combined, and incorporate poppy seeds. Fill the prepared pan two-thirds full, leaving adequate room for the cake to rise during baking.
Allow the cake batter to rest in the refrigerator for an hour, or preferably overnight; this improves rising and the final texture.

Lemon Syrup

In a saucepan, bring the water, lemon juice, and sugar to a boil. Remove from heat and allow the syrup to cool until lukewarm before using.

Baking

Preheat a convection oven to 330°F (160°C). Bake the lemon cake for approximately 55 minutes, or until a knife inserted into the center comes out clean. Let the cake rest in the pan for 10 minutes. Using a bamboo skewer, poke deep holes all over the top of the cake. Slowly pour the lukewarm syrup over the cake in several additions, allowing it to soak in. Let it sit for 20 minutes.

De-molding Cake

Carefully un-mold the cake onto a serving platter that matches its size.

Frosting

Beat all ingredients together until stiff peaks are reached. Pipe on the frosting to achieve your desired finish. Garnish with lime zest, mint leaves or verbena and chill.

Storing

Lemon cake can be refrigerated for a few days or kept frozen for up to six months. Note that if you plan to make it ahead of time, it is best to freeze it well wrapped in plastic wrap without the frosting. Enjoy!

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