A rich pound cake, with a fine, moist crumb and an intense lemon flavour. The ingredient list is long, but the result is outstanding. A total of 4 juicy Meyer lemons are used.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
I've tried this cake with sour cream instead of buttermilk and with a combination of plain yogurt and buttermilk. The point is, use what you have on hand. This is what I tend to do, because we must have cake!
This cake is best enjoyed on the same day it is baked, but it will keep, stored in an airtight container at room temperature for up to 3 days.