Meyer Lemon Pound Cake



  • Cake
  • 1½ cups flour
  • 5 - 6 Meyer lemons, zested and juiced, divided*
  • 1 cup sugar
  • ½ cup  Prima Olive's Meyer Lemon extra virgin olive oil
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup plain greek yogurt
  • Syrup
  • 2 tablespoons granulated sugar
  • ⅓ cup juice from juiced Meyer lemons*
  • Glaze
  • 1 cup powder sugar
  • 2 tablespoons from juice Meyer lemons* or  Prima Olive's Lemon white balsamic vinegar
Heat oven to 350 degrees. Butter and flour a light colored metal 9 x 5 inch loaf pan. (Dark pan will over brown cake, glass does not conduct enough heat)
In a large bowl use our fingers to combine 2 tablespoons of lemon zest and sugar. This bruises the zest release more of its lemon oils. Whisk in olive oil until smooth. Whisk in eggs one at a time until well combined
In a second bowl combine flour, baking powder, baking soda, and salt. In a measuring cup or small bowl whisk together 2 tablespoons of lemon juice and yogurt. Using a wooden spoon or rubber spatula, add olive oil mixture and yogurt mixture to flour, alternating between them. Stir cake batter until smooth.
Pour batter into prepared pan, wrap on counter to smooth out and release any air bubbles. Bake for 45 mins to 1 hour or until cake tester comes out clean. Let cake cook for 10 mins in pan and then turn out on a cooling rack over a sheet pan
In a small saucepan combine ⅓ cup of lemon juice and 2 tablespoons of sugar, cook over low heat until sugar dissolves.
Using a skewer poke 10 - 12 holes in the cake. Spoon or brush lemon syrup over cake. Allow the cake to cool completely while it absorbs the syrup.
Whisk together powder sugar and 2 tablespoons of lemon juice until smooth. Glaze should be pourable, if too thick add water 1 teaspoon at a time. Pour over cooled cake.