Meyer Lemon Pound Cake

If you’re looking for a delightful dessert that combines the refreshing zest of citrus with the comforting texture of a classic pound cake, look no further than this Meyer Lemon Pound Cake. Meyer lemons, with their sweet-tart flavor, elevate this traditional treat to a new level of deliciousness. The cake is moist, tender, and bursting with the essence of Meyer lemon, making it perfect for a cozy afternoon tea or a celebratory gathering.

Why This Recipe is a Keeper

This Meyer Lemon Pound Cake is a must-try for several reasons. First, the vibrant flavor of Meyer lemons shines through, providing a unique twist on the classic pound cake. Second, it’s incredibly easy to make, requiring just a handful of ingredients that you likely already have in your pantry. Finally, it’s versatile! Serve it plain, dress it up with a sweet glaze, or pair it with fresh berries and whipped cream for an impressive dessert. Trust us, once you taste this cake, you’ll want to keep this recipe on repeat.

What You’ll Gather

• 1 3/4 cups (230 g) all-purpose flour – The base of your cake.
• 1/2 teaspoon baking powder – For a little lift.
• 1/2 teaspoon salt – Enhances the flavor.
• 1/4 cup (60 g) sour cream – Adds moisture and richness.
• 1 1/2 tablespoons Meyer lemon juice – For that bright citrus flavor.
• 1 1/2 tablespoons Meyer lemon zest – Infuses the cake with aromatic oils.
• 1 cup (250 g) plus 2 tablespoons granulated sugar – Sweetens the cake perfectly.
• 1 cup (227 g) unsalted butter, at room temperature – Creates a rich, tender crumb.
• 5 large eggs, at room temperature, beaten – Provides structure and moisture.
• 1/4 cup (50 g) granulated sugar – For the glaze.
• 1/4 cup (60 ml) Meyer lemon juice – Brightens the glaze.
• 1/2 cup (65 g) confectioners sugar, sifted – For a smooth glaze.
• 1 tablespoon Meyer lemon juice – Adds a touch of acidity to the glaze.

Essential Tools for Success

• Mixing Bowls – For combining ingredients easily.
• Electric Mixer – To achieve the perfect creamed butter and sugar.
• Measuring Cups and Spoons – Accurate measurements are key.
• Rubber Spatula – For folding in the flour without overmixing.
• Loaf Pan – A standard 9×5 inch loaf pan works best.
• Cooling Rack – Allows the cake to cool evenly.

The Method for Meyer Lemon Pound Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the unsalted butter and the 1 cup plus 2 tablespoons of granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Sour Cream

Beat in the beaten eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add in the sour cream, Meyer lemon juice, and zest. Mix until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix to keep the cake tender.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Step 8: Prepare the Glaze

In a small bowl, combine the 1/4 cup granulated sugar, 1/4 cup Meyer lemon juice, confectioners sugar, and 1 tablespoon Meyer lemon juice. Whisk until smooth and drizzle over the cooled cake.

Make It Your Way

• Add Poppy Seeds – For a delightful crunch, add 2 tablespoons of poppy seeds to the batter.
• Blueberry Swirl – Fold in 1 cup of fresh blueberries for a fruity twist.
• Glazed with a Twist – Use orange juice in place of Meyer lemon juice for a different flavor profile.
• Serve with Berries – Top with fresh berries and whipped cream for a stunning presentation.

Troubleshooting Tips

• Dry Cake – Ensure you measure your flour correctly. Too much flour can lead to a dry cake.
• Dense Texture – Avoid overmixing the batter after adding the flour.
• Sunken Center – Make sure your oven is fully preheated and avoid opening the oven door during baking.
• Glaze Too Runny – If your glaze is too runny, add more sifted confectioners sugar until the desired consistency is reached.

How to Store & Reheat

The Meyer Lemon Pound Cake can be stored at room temperature for up to 3 days, covered with plastic wrap or in an airtight container. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.

FAQ

Can I use regular lemons instead of Meyer lemons?

Yes, you can use regular lemons, but the flavor will be tangier. You may want to adjust the sugar to taste.

Can I make this pound cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure it contains xanthan gum for the best results.

Can I double the recipe?

Yes, you can double the recipe. Just make sure to bake in two separate pans or a larger pan with a longer baking time.

What can I use instead of sour cream?

You can substitute sour cream with plain yogurt or buttermilk for a similar texture and flavor.

Try These Next

• Blueberry Bread
• Classic Lemon Bars
• Vanilla Cupcakes
• Citrus Scones

Bring It to the Table

This Meyer Lemon Pound Cake is not just a dessert; it’s an experience. With each slice, you’ll enjoy a burst of citrus flavor that perfectly balances sweetness and tartness. Whether served at a brunch, a cozy family dinner, or a festive gathering, this cake will leave a lasting impression. So, gather your ingredients, channel your inner baker, and create a masterpiece that will be celebrated and savored. Enjoy your baking adventure with this Meyer Lemon Pound Cake!