Meyer Lemon Pound Cake

If you’re looking for a delightful treat that brings sunshine to your day, you’ve just found it in this Meyer Lemon Pound Cake. This cake is the perfect balance of citrusy brightness and buttery richness that makes it a standout dessert for any occasion. Whether you’re whipping it up for a cozy family gathering or simply indulging yourself on a busy weeknight, this recipe is sure to bring a smile to your face.

What makes this Meyer Lemon Pound Cake truly special is its glaze—a sweet, zesty topping that takes it from good to absolutely irresistible. The way it pairs with a cup of tea or coffee in the afternoon is simply divine! Trust me, you’ll want to keep this recipe close at hand.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and quick prep time, you can bake this cake without any fuss.
• Family-Friendly: Everyone loves the bright flavor of Meyer lemons! It’s sure to be a hit with both kids and adults.
• Make-Ahead Delight: This cake keeps well, making it perfect for preparing ahead of time for gatherings.
• Versatile Occasions: Whether it’s a birthday, brunch, or just a day that needs cheering up, this pound cake fits right in.
• Heavenly Flavor: The combination of rich butter and zesty lemons creates an unforgettable taste experience!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create our delicious Meyer Lemon Pound Cake. You probably have many of these already in your kitchen!

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) 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

The beauty of this Meyer Lemon Pound Cake recipe is its flexibility! Feel free to play around with flavors and ingredients to suit your taste.

• Add Some Fruit: Toss in some fresh blueberries or raspberries for an added burst of flavor.
• Try Different Zests: Experiment with other citrus fruits like orange or lime zest for a unique twist!
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend if you need a gluten-free version.
• Lemon Poppy Seed Twist: Add poppy seeds into the batter for an extra crunch!

How to Make Meyer Lemon Pound Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. This step is important because it helps distribute the leavening agent evenly throughout the flour, which helps your cake rise perfectly.

Step 3: Cream Butter and Sugar

In another bowl, beat the unsalted butter with 1 cup plus 2 tablespoons of granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming adds air into the mixture which makes your cake light and airy!

Step 4: Add Eggs One at a Time

Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This helps achieve that smooth texture we love in pound cakes!

Step 5: Incorporate Sour Cream and Citrus

Mix in the sour cream, Meyer lemon juice, and zest until well combined. The sour cream adds moisture while the citrus brings that delightful zing!

Step 6: Combine Wet and Dry Mixtures

Gradually fold in the dry ingredients into the wet mixture. Be gentle here—overmixing can lead to a dense cake!

Step 7: Bake

Pour your batter into a greased loaf pan and bake for about 65 minutes or until a toothpick comes out clean from the center. Your kitchen will smell heavenly during this time!

Step 8: Prepare the Glaze

While your cake cools, mix together the granulated sugar with Meyer lemon juice for the glaze. Drizzle it over your cooled cake once it’s ready—this step adds an irresistible sweetness on top!

There you have it! A delightful Meyer Lemon Pound Cake that’s bursting with flavor and sure to impress everyone who gets a slice. Enjoy every bite!

Pro Tips for Making Meyer Lemon Pound Cake

Creating the perfect Meyer Lemon Pound Cake is easier than you might think! Here are some handy tips to ensure your cake turns out wonderfully every time.

• Use room temperature ingredients: This helps create a smoother batter and ensures even mixing, resulting in a light and fluffy cake.

• Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined for that perfect airy texture.

• Sift your flour and sugar: Sifting removes lumps and aerates the ingredients, giving your pound cake a lighter consistency.

• Zest before juicing: Zesting your Meyer lemons before juicing them ensures you get all the flavorful oils from the peel, enhancing the lemony taste of your cake.

• Cool in the pan: Allowing your cake to cool in its pan for about 10-15 minutes before transferring it to a wire rack helps prevent it from breaking apart.

How to Serve Meyer Lemon Pound Cake

Serving your Meyer Lemon Pound Cake can be as delightful as baking it! Here are some creative ideas to make it shine on your table.

Garnishes

• Whipped coconut cream: A dollop of whipped coconut cream adds a creamy sweetness that perfectly complements the tartness of the lemon.

• Fresh berries: A handful of raspberries or blueberries not only adds a splash of color but also introduces a burst of freshness with each bite.

Side Dishes

• Mixed green salad: A light salad with arugula, spinach, and a citrus vinaigrette balances the richness of the pound cake and refreshes your palate.

• Herbal tea: Pairing your slice of pound cake with a warm cup of herbal tea enhances the cozy experience, especially if you choose something like chamomile or lemon verbena.

• Vanilla ice cream: A scoop of vanilla ice cream melting over warm slices of pound cake creates an indulgent dessert experience that’s hard to resist!

With these tips and serving suggestions, you’ll have everyone asking for seconds. Enjoy baking and sharing this delightful Meyer Lemon Pound Cake!

Make Ahead and Storage

This Meyer Lemon Pound Cake is perfect for meal prep! You can make it ahead of time, allowing the flavors to meld beautifully while making your week a little sweeter. Here’s how to store and enjoy this delightful treat later.

Storing Leftovers

• Store the cooled pound cake in an airtight container at room temperature for up to 3 days.
• If you’d like to keep it fresh longer, wrap it tightly in plastic wrap and then in aluminum foil before refrigerating. It will last up to a week.
• Always slice portions as needed to maintain freshness.

Freezing

• Wrap the completely cooled pound cake tightly in plastic wrap.
• Place it in a freezer-safe bag or container, ensuring all air is removed to avoid freezer burn.
• The cake can be frozen for up to 3 months. Don’t forget to label it with the date!

Reheating

• To thaw, remove the cake from the freezer and let it sit at room temperature for several hours or overnight in the refrigerator.
• For a warm slice, preheat your oven to 350°F (175°C) and wrap the cake in foil. Heat for about 10-15 minutes until warmed through.
• Alternatively, you can microwave individual slices for about 20-30 seconds on medium power.

FAQs

If you’re curious about this delightful dessert, here are some frequently asked questions that might help!

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

While you can use regular lemons, Meyer lemons offer a unique sweetness and aroma that elevates this Meyer Lemon Pound Cake. If you do substitute, consider reducing the sugar slightly.

How long does Meyer Lemon Pound Cake last?

When stored properly, this Meyer Lemon Pound Cake stays fresh for about 3 days at room temperature or up to a week in the fridge. For longer storage, freeze it for up to 3 months.

Can I add other flavors to my Meyer Lemon Pound Cake?

Absolutely! Feel free to mix in poppy seeds or blueberries for an added twist. Just ensure these additions complement the bright flavor of your Meyer lemons.

What is the best way to glaze my Meyer Lemon Pound Cake?

For a delicious glaze, simply combine confectioners’ sugar with freshly squeezed Meyer lemon juice until smooth. Drizzle over your cooled cake for a sweet and tangy finish!

Final Thoughts

I truly hope you enjoy making this Meyer Lemon Pound Cake as much as I do! Its rich buttery texture combined with that refreshing citrus kick makes it an unforgettable treat. Whether it’s for a special occasion or just because you deserve something sweet, this recipe is sure to brighten your day. Happy baking, and may each slice bring you joy!