Meyer Lemon Pound Cake

Meyer Lemon Pound Cake is a delightful treat that perfectly balances the rich, buttery flavor of pound cake with the bright and zesty notes of Meyer lemons. This cake is not just a dessert; it’s perfect for celebrations, afternoon tea, or simply as a comforting snack at home. Its unique sweetness and citrus aroma make it a standout choice for any occasion, leaving everyone wanting more!

Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Cake
• For the Glaze
• How to Make Meyer Lemon Pound Cake
• Step 1: Preheat the Oven
• Step 2: Prepare Your Loaf Pan
• Step 3: Mix Dry Ingredients
• Step 4: Cream Butter and Sugar
• Step 5: Add Eggs and Sour Cream
• Step 6: Incorporate Lemon Juice and Zest
• Step 7: Combine Dry Ingredients with Wet Mixture
• Step 8: Bake Your Cake
• Step 9: Prepare the Glaze
• Step 10: Glaze Your Cake
• How to Serve Meyer Lemon Pound Cake
• With Fresh Berries
• With Whipped Cream
• With Iced Tea or Lemonade
• As Breakfast Toast
• How to Perfect Meyer Lemon Pound Cake
• Best Side Dishes for Meyer Lemon Pound Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Meyer Lemon Pound Cake
• Reheating Meyer Lemon Pound Cake
• Frequently Asked Questions
• What makes Meyer lemons different?
• Can I substitute regular lemons?
• How do I know when my Meyer Lemon Pound Cake is done?
• How long does Meyer Lemon Pound Cake last?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
• Bursting with Flavor: The combination of Meyer lemon juice and zest adds a fresh and vibrant taste that elevates the traditional pound cake.
• Versatile Dessert: Whether you’re serving it at a brunch, birthday party, or cozy evening at home, this cake fits right in.
• Glazed Goodness: The lemon glaze takes this cake to the next level, providing an irresistible sweetness that complements its buttery texture.
• Impressive Presentation: A beautifully baked loaf looks stunning on any table and will impress your guests.

Tools and Preparation

Before you start baking your Meyer Lemon Pound Cake, gather your tools. Having everything at hand will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Measuring spoons
• Electric mixer
• Loaf pan
• Cooling rack

Importance of Each Tool

• Electric mixer: Makes creaming butter and sugar effortless, resulting in a light and fluffy batter.
• Loaf pan: Essential for shaping your pound cake perfectly; it helps achieve even baking throughout.

Ingredients

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

How to Make Meyer Lemon Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your Meyer Lemon Pound Cake bakes evenly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan with butter or non-stick spray. You can also line it with parchment paper for easy removal after baking.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine:
All-purpose flour
Baking powder
Salt

Whisk these ingredients together until well combined.

Step 4: Cream Butter and Sugar

In another bowl, using an electric mixer, cream together:
Unsalted butter
Granulated sugar

Beat until light and fluffy—about 3 to 5 minutes.

Step 5: Add Eggs and Sour Cream

Gradually add in the beaten eggs and sour cream to the butter mixture. Mix until fully incorporated.

Step 6: Incorporate Lemon Juice and Zest

Add in the Meyer lemon juice and zest to your mixture. Stir gently to combine.

Step 7: Combine Dry Ingredients with Wet Mixture

Slowly add in the dry ingredient mixture to your wet mixture. Mix until just combined; do not over-mix.

Step 8: Bake Your Cake

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

Step 9: Prepare the Glaze

While the cake cools, whisk together:
* Granulated sugar
* Meyer lemon juice
* Confectioners sugar

This will create a smooth glaze.

Step 10: Glaze Your Cake

Once cooled, drizzle the glaze over your Meyer Lemon Pound Cake. Allow it to set before slicing.

Enjoy every bite of this citrusy delight!

How to Serve Meyer Lemon Pound Cake

Meyer lemon pound cake is a delightful treat that pairs wonderfully with a variety of accompaniments. Whether you’re serving it at a gathering or enjoying it solo, these suggestions will enhance your experience.

With Fresh Berries

• Strawberries: Juicy and sweet, strawberries complement the citrus flavor.
• Blueberries: Their slight tartness balances the sweetness of the cake.
• Raspberries: These add a pop of color and a tangy taste.

With Whipped Cream

• Light and airy whipped cream makes the cake richer and adds a luxurious touch.
• Infuse the cream with vanilla for an additional layer of flavor.

With Iced Tea or Lemonade

• Pairing with iced tea provides a refreshing contrast, especially on warm days.
• A glass of lemonade enhances the lemony notes of the pound cake.

As Breakfast Toast

• Toast thick slices for breakfast, adding butter or cream cheese for extra flavor.
• Top with a sprinkle of powdered sugar or more lemon zest for decoration.

How to Perfect Meyer Lemon Pound Cake

To achieve the best Meyer lemon pound cake, follow these helpful tips.

• Use Room Temperature Ingredients: This ensures even mixing and helps achieve a smooth batter.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid dense cake.
• Don’t Overmix: Mix just until combined to keep the cake light and fluffy.
• Check Oven Temperature: Use an oven thermometer; baking at the right temperature is key for even cooking.
• Let It Cool Properly: Cooling in the pan for a bit before transferring helps maintain its shape.

Best Side Dishes for Meyer Lemon Pound Cake

Meyer lemon pound cake can be complemented by various side dishes. Here are some delicious options:

1. Vanilla Ice Cream: A scoop adds creaminess and contrasts nicely with the cake’s texture.
2. Citrus Salad: A fresh citrus salad brightens up your plate with vibrant flavors.
3. Greek Yogurt: The tanginess balances the sweetness, making it a healthy option.
4. Chocolate Sauce: Drizzling chocolate sauce adds richness, creating an indulgent treat.
5. Fruit Compote: Warm fruit compote introduces additional flavors that pair perfectly with lemon.
6. Cheese Platter: Soft cheeses like goat cheese can provide a savory balance to the sweet cake.

Common Mistakes to Avoid

Baking a Meyer Lemon Pound Cake can be delightful, but there are common pitfalls to avoid.

• Ignoring room temperature ingredients – Using cold eggs or butter can lead to a dense cake. Always let your ingredients come to room temperature for the best texture.
• Measuring flour incorrectly – Scooping flour directly from the bag can pack it down. Use the spoon-and-level method for accurate measurement.
• Skipping the zest – The lemon zest adds essential flavor! Don’t omit it; instead, use a microplane to get fine zest without bitter pith.
• Overmixing the batter – Overmixing can result in a tough cake. Mix just until combined for a light and fluffy texture.
• Not checking for doneness – Relying only on baking time can lead to undercooked or overcooked cakes. Use a toothpick to check; it should come out clean when done.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the refrigerator for up to 1 week.
• Container: Keep in an airtight container or wrap tightly with plastic wrap to maintain moisture.

Freezing Meyer Lemon Pound Cake

• Duration: Can be frozen for up to 3 months.
• Container: Wrap tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe bag.

Reheating Meyer Lemon Pound Cake

• Oven: Preheat to 350°F (175°C). Wrap the cake in foil and heat for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for about 15-20 seconds. Be careful not to overheat, as it may dry out.
• Stovetop: Place slices in a skillet over low heat, cover with a lid, and warm gently for about 5 minutes.

Frequently Asked Questions

Here are some common queries related to Meyer Lemon Pound Cake.

What makes Meyer lemons different?

Meyer lemons are sweeter than regular lemons and have a thinner skin. They add a unique flavor that enhances this pound cake.

Can I substitute regular lemons?

Yes, you can use regular lemons instead of Meyer lemons, but it will alter the sweetness and slightly change the flavor profile.

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

Check for doneness by inserting a toothpick into the center; it should come out clean when fully baked.

How long does Meyer Lemon Pound Cake last?

When stored properly in an airtight container, it lasts up to one week in the refrigerator and three months in the freezer.

Final Thoughts

This delightful Meyer Lemon Pound Cake is perfect for any occasion. Its rich buttery texture paired with bright citrus notes makes it irresistible. Feel free to customize by adding poppy seeds, nuts, or even berries for extra flavor and texture. Try this recipe today!