This Meyer lemon cake is moist, full of citrus flavor and delicious.  Enjoy it with a nice cup of tea.

Ingredients
2 1/2 cups flour + more for the pans
3/4 tsp baking powder
pinch of salt
2 Meyer lemons
2 cups sugar
5 large eggs
3/4 cup creme fraiche or sour cream
1 stick butter, melted and cooled

Glaze:
1/2 cup sugar
1/2 cup water
1 Meyer lemon

You will also need:
1 Bundt pan or 4 small loaf pans
1 small mixing bowl
1 microplaner for zesting
1 juicer
1 large mixing bowl
1 whisk
Large baking sheet
Small saucepan

Instructions
Preheat the oven to 350 degrees F.

Grease and flour the Bundt pan or the loaf pans and set aside.

Mix together the flour, baking powder and salt in the small mixing bowl.  Set aside.

Zest two of the lemons and place the zest into the large mixing bowl.  Juice the two lemons, as well, and set the juice aside.

Add the sugar to the lemon zest in the large bowl.  Whisk together to combine.  Add the eggs and whisk together until the eggs are incorporated.  Alternate adding the flour mixture, the sour cream, the melted butter and the lemon juice. Mix well after each addition until all are combined.

Pour the batter into the prepared pan (or pans). If using a Bundt pan, place it onto the middle oven rack and bake for 45-50 minutes until the top is firm when pressed. If using the small loaf pans, place them onto a baking sheet and bake for about 30 minutes until the tops are firm when pressed.  Remove from the oven and set aside to cool.

To make the glaze, combine the water and sugar in a small saucepan and bring to a boil over high heat.  Reduce the heat slightly and continue to boil for about 2 minutes.  Remove from the heat.

Zest and juice the remaining lemon.  Add the juice and zest to the sugar syrup in the pan.  Stir to combine.

Turn the cake out of its pan and set it upright on a plate.  Pour the glaze over the top and serve immediately.  This cake can also be covered and stored in the refrigerator for a couple of days.