Martha Stewarts Meyer Lemon Pound Cake

I would personally call this a cake and not a pound cake. 

It is so light and fluffy.

Ingredients

For the Glaze

Zest of a Meyer lemon

2 3/4 cup of confectioners sugar

1/4 cup of fresh lemon juice

For the Cake

1 1/2 cup (3 sticks) unsalted butter, room temp

Plus more for pans 

4 cups of sifted flour, plus more for pans

1 teaspoon of salt

4 teaspoons of baking powder

2 3/4 cup of sugar

8 eggs, room temp

1 cup of milk, room temp

2 teaspoons of pure vanilla extract

Directions

Step 1

Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.

Step 2
Sift the flour with the salt and baking powder two times and set aside.

Step 3
With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.

Step 4
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.

Step 5
Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

If done in the pampered chef personal brownie 

pan then do 15 min baking.

If done in a mini loaf pan that do 20 min baking

Step 6
Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.


Step 7
Pour glaze on top of cakes and serve.