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Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
Place sugar and Meyer lemon zest in a food processor and pulse for 1 minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Beat in vanilla. Combine yogurt and buttermilk in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
Bake for 52 to 56 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
In the last five minutes of baking, make the lemon syrup. Combine Meyer lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
For the glaze, whisk together melted butter, salt, Meyer lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.