Zest the two Meyer lemons. There should be at least 1 tablespoon of zest from the lemons. Be sure that you only remove the yellow/orange zest and not any of the white pith.
Add lemon zest to sugar and stir, pressing a spatula into the sugar and zest. This will help the zest release more oils.
Add eggs, oil, and heavy cream. Mix until combined.
Add lemon juice and salt. Mix until combined.
Add flour and baking powder. Mix until just combined.
Pour into 9" x 13" baking dish or two 9" x 5" loaf pans. Bake at 350F for 25-35 minutes until lightly browned and toothpick comes out clean from center of loaf.
Remove from oven and allow to cool completely.
Make lemon glaze by mixing together powdered sugar, lemon juice and half of the water. Add additional water as necessary so glaze can just run off a spoon.
Depending on how it will be served, pour glaze all over top of cakes or cut cake into squares and then add glaze on top later!