Meyer Lemon Pound Cake is a delightful treat that brings a burst of sunshine to any gathering. This moist and buttery cake, infused with the zesty flavor of Meyer lemons, is perfect for afternoon tea or a special occasion. The unique sweetness of Meyer lemons enhances the traditional pound cake, making it a favorite among dessert lovers. Whether you’re hosting a brunch or simply indulging yourself, this cake is sure to impress.
Why You’ll Love This Meyer Lemon Pound Cake
This recipe stands out for many reasons. First, it’s incredibly moist, thanks to the addition of sour cream, which keeps the cake tender and rich. Second, the bright citrus flavor from the Meyer lemons adds a refreshing twist that elevates it beyond a basic lemon pound cake. Third, it’s versatile; you can serve it plain, with a glaze, or even topped with fresh berries for a stunning presentation. Moreover, it’s an easy recipe that requires common ingredients, making it accessible for home bakers. With its beautiful golden color and delightful aroma, this cake is not just a treat for the taste buds but also for the eyes. Lastly, it’s a crowd-pleaser, perfect for gatherings or as a comforting dessert after dinner. You’ll find it’s one of the best Meyer cake recipes you’ve ever tried!
Ingredients for Meyer Lemon Pound Cake
Gather these items:
- 1 3/4 cups (230 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60 g) sour cream
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup (250 g) plus 2 tablespoons granulated sugar
- 1 cup (227 g) unsalted butter, at room temperature
- 5 large eggs, at room temperature, beaten
- 1/4 cup (50 g) granulated sugar (for glaze)
- 1/4 cup (60 ml) Meyer lemon juice (for glaze)
- 1/2 cup (65 g) confectioners sugar, sifted
- 1 tablespoon Meyer lemon juice (for glaze)
How to Make Meyer Lemon Pound Cake Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Step 2: Cream together the butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Step 3: Add in the beaten eggs, one at a time, mixing well after each addition.
- Step 4: Stir in the sour cream, Meyer lemon juice, and Meyer lemon zest until smooth.
- Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 6: Gradually fold the dry ingredients into the wet mixture until just combined.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top.
- Step 8: Bake for 60-70 minutes or until a toothpick comes out clean.
- Step 9: While the cake is baking, combine the granulated sugar and Meyer lemon juice for the glaze until smooth.
- Step 10: Once baked, cool the cake in the pan for 10 minutes, then invert onto a cooling rack.
- Step 11: Pour the glaze over the warm cake and let it soak in.
Pro Tips for the Perfect Meyer Lemon Pound Cake
Keep these in mind:
- Use room temperature ingredients for better emulsion.
- Don’t overmix the batter to keep the cake tender.
- For a twist, add poppy seeds to the batter for a delightful crunch.
- To enhance the lemon flavor, use fresh Meyer lemon zest.
- This method is simple baking, making it approachable for bakers of all levels.
Best Ways to Serve Meyer Lemon Pound Cake
There are many delightful ways to enjoy this cake:
- Serve it plain with a dusting of powdered sugar.
- Top it with whipped cream and fresh berries for a colorful dessert.
- Pair it with a cup of tea or coffee for an afternoon treat.
How to Store and Reheat Meyer Lemon Pound Cake
To store, wrap the cooled cake tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, freeze slices in airtight containers. Reheat slices in the microwave for a warm treat that’s reminiscent of freshly baked goodness. This makes it perfect for meal prep and enjoying later.
Frequently Asked Questions About Meyer Lemon Pound Cake
What’s the secret to perfect Meyer Lemon Pound Cake?
The secret lies in using fresh Meyer lemon juice and zest, which infuses the cake with a vibrant citrus flavor. Be sure to measure your ingredients accurately and avoid overmixing for a moist texture.
Can I make Meyer Lemon Pound Cake ahead of time?
Yes! This cake can be made a day in advance. In fact, it tastes even better the next day as the flavors have time to meld. Just store it properly to maintain its freshness.
How do I avoid common mistakes with Meyer Lemon Pound Cake?
To avoid common pitfalls, ensure your butter is softened but not melted, and always use room temperature eggs. Overmixing the batter can lead to a dense cake, so mix until just combined.
Variations of Meyer Lemon Pound Cake You Can Try
Here are some exciting variations:
- Make a Meyer Lemon Bundt Cake by using a bundt pan for a beautiful presentation.
- Incorporate a layer of cream cheese frosting for a rich twist.
- Add a variety of citrus zest for a mixed citrus pound cake.
- Explore gluten-free options by substituting all-purpose flour with a gluten-free blend.
For more delicious recipes, check out our dessert category or try making easy cinnamon rolls for a delightful breakfast treat. You can also explore berry crumble with fresh berries for a fruity dessert option.
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Meyer Lemon Pound Cake: 7 Reasons to Love This Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and buttery pound cake infused with the bright and zesty flavor of Meyer lemons, perfect for any occasion.
Ingredients
- 1 3/4 cups (230 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60 g) sour cream
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup (250 g) plus 2 tablespoons granulated sugar
- 1 cup (227 g) unsalted butter, at room temperature
- 5 large eggs, at room temperature, beaten
- 1/4 cup (50 g) granulated sugar (for glaze)
- 1/4 cup (60 ml) Meyer lemon juice (for glaze)
- 1/2 cup (65 g) confectioners sugar, sifted
- 1 tablespoon Meyer lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Cream together the butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add in the beaten eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, Meyer lemon juice, and Meyer lemon zest until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- While the cake is baking, combine the granulated sugar and Meyer lemon juice for the glaze until smooth.
- Once baked, cool the cake in the pan for 10 minutes, then invert onto a cooling rack.
- Pour the glaze over the warm cake and let it soak in.
Notes
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
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