Meyer lemon pound cake

This is so light and creamy.  If Meyer lemons are not available, use half regular lemons, half mandarin oranges.  Meyer lemons are in season November-March.  They are a little pricey, but the taste is so worth it!

Ingredients:

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup plain yogurt OR sour cream

1 1/2 TBL lemon juice AND zest

1 cup sugar plus 2 additional TBL

1 cup unsalted butter, softened

5 eggs, room temp

Lemon Syrup

1/4 cup sugar

1/4 cup lemon juice

Glaze

1/2 cup confectioners sugar

1 TBL lemon juice

Directions:

Preheat oven to 325.  Spray and flour a 9X5 loaf pan.  In a bowl, mix flour, baking powder, and salt.  In a smaller bowl,  whisk the yogurt (or sour cream) and lemon juice.  In a stand mixer bowl, combine zest and sugar.  Stir with a fork or rub between your fingers until the sugar is moist.  With the paddle attachment on, add the butter to the bowl and mix on MEDIUM speed until light and fluffy.  Whip for approx 4 minutes.  Add the sugar and mix well.  Turn the speed to LOW and add the yogurt (or sour cream) mixture.  Slowly add the dry ingredients and mix for about 1 minute.  Pour into prepared pan.  Smooth the top of the batter.  Bake for 55-60 minutes.  While the cake is baking, make the syrup by heating the sugar and lemon juice in a small saucepan over med-med low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes.  Transfer to a wire rack that is sitting on a plate, or a cookie sheet to catch the drip.  Brush the lemon syrup over all sides of the cake, especially the top.  When the cake has completely cooled, brush the glaze on.