Meyer Lemon Pound Cake

If you’re looking for a delightful dessert that brings sunshine to your table, the Meyer Lemon Pound Cake is just the treat you need! This cake is wonderfully rich and buttery, with a bright citrus twist that makes each bite feel like a warm hug. Whether you’re celebrating a special occasion or simply want to indulge on a busy weeknight, this cake is perfect for any moment. Its zesty flavor and sweet glaze make it a beloved favorite in my home, and I know it will be in yours too!

Imagine serving this gorgeous loaf at a family gathering or enjoying it over coffee with friends. The aroma wafting through your kitchen while it bakes is simply heavenly! Let’s dive into why this recipe stands out.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, you’ll have this cake ready in no time.
• Family-Friendly: The rich flavor and sweetness appeal to both kids and adults, making it a hit for everyone!
• Perfect for Any Occasion: Whether it’s a casual weekday or a festive gathering, this cake fits right in.
• Make-Ahead Delight: You can bake this pound cake ahead of time, allowing the flavors to meld beautifully.
• Glazed Perfection: The lemony sugar glaze adds an irresistible touch that takes this cake over the top!

Ingredients You’ll Need

Making Meyer Lemon Pound Cake requires just a handful of simple, wholesome ingredients that you might already have in your pantry. Here’s what you’ll need:

For the Cake

• 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 additional tablespoons granulated sugar
• 1 cup (227 g), 2 sticks unsalted butter (at room temperature)
• 5 large eggs (at room temperature, beaten)

For the Glaze

• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) meyer lemon juice
• 1/2 cup (65 g) confectioners sugar (sifted)
• 1 tablespoon meyer lemon juice

Variations

This Meyer Lemon Pound Cake recipe is quite flexible! Here are some fun variations to try:

• Add Blueberries: Toss in fresh blueberries for a burst of flavor and color.
• Try Different Citrus: Substitute Meyer lemons with limes or oranges for a unique twist.
• Mix in Nuts: Walnuts or pecans can add great texture and richness.
• Frosting Option: Instead of glaze, top with your favorite cream cheese frosting for an extra indulgent treat.

How to Make Meyer Lemon Pound Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures an even bake throughout the cake. While the oven warms up, you can prepare your baking pan.

Step 2: Prepare Your Pan

Grease a loaf pan generously with butter or cooking spray. This will help your cake slide out easily once it’s baked. Dusting it lightly with flour can add an extra layer of protection against sticking.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agents evenly throughout the flour. Set aside while you mix the wet ingredients.

Step 4: Combine Wet Ingredients

In another large bowl, beat together the softened butter and granulated sugar until light and fluffy—this usually takes about 3-5 minutes. Then add in the sour cream, eggs, lemon juice, and lemon zest. Mix until well combined; this creates that moist texture we all love!

Step 5: Combine Wet and Dry Mixtures

Slowly add in the dry mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix! Overmixing can lead to dense cake—nobody wants that!

Step 6: Pour and Bake

Pour your batter into the prepared loaf pan. Smooth out the top gently with a spatula. Bake in your preheated oven for about 65 minutes or until a toothpick comes out clean when inserted into the center.

Step 7: Make the Glaze

While your cake cools slightly on a wire rack, whisk together granulated sugar and lemon juice for the glaze until smooth. Once cooled slightly but still warm, drizzle this delightful mixture over your pound cake.

And there you have it—a beautifully moist Meyer Lemon Pound Cake ready to be enjoyed! Happy baking!

Pro Tips for Making Meyer Lemon Pound Cake

Baking the perfect Meyer Lemon Pound Cake can be a delightful experience, and with a few simple tips, you’ll elevate your cake to bakery-level status!

• Use room temperature ingredients: Ensuring your butter and eggs are at room temperature helps create a smooth batter, allowing for better incorporation and a lighter texture.
• Don’t overmix the batter: Mixing just until combined prevents the cake from becoming tough. Overmixing activates the gluten in the flour, leading to a denser texture.
• Zest with care: When zesting your Meyer lemons, make sure to only grate the bright yellow part of the skin. The white pith beneath can add bitterness to your cake.
• Check for doneness: Ovens can vary in temperature. Instead of relying solely on time, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
• Let it cool properly: Allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents sticking.

How to Serve Meyer Lemon Pound Cake

Serving Meyer Lemon Pound Cake can be as creative as you wish! It’s perfect for afternoon tea or as a light dessert after dinner. Here are some fun ideas to present this delightful treat:

Garnishes

• Fresh berries: A handful of blueberries or raspberries adds vibrant color and complements the citrus flavor beautifully.
• Whipped cream: A dollop of lightly sweetened whipped cream gives an indulgent touch that balances the cake’s richness.
• Mint leaves: Fresh mint not only adds a pop of color but also enhances the overall presentation with its refreshing aroma.

Side Dishes

• Herbed salad: A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette provides a fresh contrast to the sweetness of the pound cake.
• Yogurt parfait: Layer creamy yogurt with granola and fruit for a simple side that adds texture and balances flavors nicely.
• Cheese platter: Pairing slices of mild cheese like brie or goat cheese can create an interesting savory-sweet combination alongside your cake.
• Fruit compote: A warm fruit compote made from seasonal fruits can add an extra layer of flavor, enhancing each slice of pound cake.

With these serving suggestions and pro tips, your Meyer Lemon Pound Cake will surely impress friends and family alike! Enjoy every slice!

Make Ahead and Storage

This Meyer Lemon Pound Cake is perfect for meal prep, offering a delightful treat that you can enjoy throughout the week. It’s simple to store, freezes beautifully, and can be reheated in no time for a fresh taste whenever you crave it.

Storing Leftovers

• Wrap the cooled cake tightly in plastic wrap or aluminum foil.
• Store it at room temperature for up to 3 days.
• For longer storage, place it in an airtight container.

Freezing

• Allow the cake to cool completely before freezing.
• Wrap it securely in plastic wrap, then again in aluminum foil.
• Label with the date and freeze for up to 3 months.

Reheating

• To reheat from frozen, let it thaw in the refrigerator overnight.
• For a quick warm-up, slice and microwave on low power for 10-15 seconds.
• Alternatively, place slices in a preheated oven at 350°F (175°C) for about 5-10 minutes.

FAQs

If you have questions about this delightful Meyer Lemon Pound Cake recipe, you’re not alone!

Can I use regular lemons instead of Meyer lemons for this pound cake?

Yes! While Meyer lemons provide a sweeter flavor, regular lemons can be used. Just adjust the sugar slightly if you prefer less tartness.

How do I know when my Meyer Lemon Pound Cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.

Can I make this Meyer Lemon Pound Cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. Ensure your other ingredients are also gluten-free to maintain integrity.

What can I serve with Meyer Lemon Pound Cake?

This cake pairs wonderfully with fresh berries, whipped cream, or even a scoop of dairy-free ice cream for a delightful dessert experience.

How should I store my leftover Meyer Lemon Pound Cake?

Wrap it tightly and store at room temperature for up to three days or freeze for longer storage as detailed above.

Final Thoughts

Baking this Meyer Lemon Pound Cake is not just about enjoying its rich citrusy flavor; it’s about creating memories and sharing joy with those you love. I hope you find this recipe as special as I do and that it brings warmth to your kitchen! Don’t hesitate to try making it; I can’t wait to hear how yours turns out!