• For this cake I used the Nordic Ware Heritage Bundt pan. This cake recipe was developed specifically for this size pan, which is 10 cups.

Pan Release

• Stir together the melted butter and flour in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a 10 cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for about 10 seconds, or until warm and softened.)

For the Meyer Lemon Pound Cake

• Preheat the oven to 350 degrees F.
• Crack the eggs into a separate bowl. Put the flour, baking powder, salt, and ground cardamom together in another bowl and whisk for 30 seconds to combine. This time is given to ensure the baking powder is well distributed in the flour.
• Place the sugar in the bowl of a stand mixer and zest the lemons directly into the bowl, on top of the sugar. With your fingers rub the zest into the sugar. Add the butter to the bowl. Mix on low for 30 seconds and then increase the speed of the mixer to medium. Beat on medium until the butter and sugar appear creamy and lighter in color, about 7 minutes.
• Scrape down the sides and the bottom of the mixing bowl. Add eggs one at a time and mix on medium speed until each egg is well incorporated. Scrape the sides and bottom of the bowl after the first 3 eggs to ensure the ingredients are well mixed. Add the remaining 2 eggs one a t time and scrape the down the after adding the last egg. Add the lemon juice and mix on medium speed until combined.
• Add one- third of the flour mixture and mix on low speed until well combined, but do not over mix. Add half of the sour cream and mix on medium speed until well combined. Alternate the addition of the remaining flour and sour cream, ending with the flour. Scrape the sides and bottom of the bowl and mix on low speed for about 20 seconds to ensure the cake batter is well mixed.
• Spoon the batter into the prepared bundt pan. If you use the Heritage Bundt Pan, bang the pan against the counter 5 times to settle the batter into the grooves on this pan and remove air bubbles. Bake for 45-55 minutes until a skewer inserted in the center comes out clean or the temperature in the center of the cake registers 203 degrees F. The cake will also begin to pull away from the sides of the pan as soon as you remove it from the oven.

For the Meyer Lemon Soaking Syrup

• Once the cake comes out of the oven combine 1/4 cup Meyer lemon juice and 1/4 cup the sugar in a saucepan, and heat over medium heat until the sugar is dissolved.. Lower the heat and add the butter. Whisk until butter is thoroughly melted and combined into the glaze.
• Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a piece of parchment paper over a cooling rack and invert the parchment lined rack over the cake pan. Invert the cake pan onto the rack. Immediately start brushing the cake with the soaking syrup until it is all gone.
• Cool the cake until completely cooled, about 90 minutes.

For the Meyer Lemon Glaze

• Combine the powdered sugar and the lemon juice. Stir until the glaze is smooth. Drizzle the glaze over the cooled cake.

Storage

• The cake is good at room temperature for 2 days in a cake container. The best way to store it in the refrigerator is to cut the cake into pieces (about 2-3 servings in size) and wrap each piece in plastic wrap.
• If you want to store the whole uncut cake in the refrigerator then wrap it in two layers of plastic wrap. Unwrapped cake can dry out in the refrigerator.