Meyer Lemon Pound Cake

Are you ready to indulge in a slice of sunshine? This Meyer Lemon Pound Cake is not just a dessert; it’s an experience that brings brightness and zest to any gathering. With its moist texture and tangy flavor, this cake is a wonderful way to brighten those chilly winter evenings spent with family and friends. And did you know that the Meyer lemon itself is a cross between a lemon and a mandarin orange? This unique fruit adds a refreshing twist that elevates a classic pound cake into something truly special.

This Meyer Lemon Pound Cake has a way of making its presence known at every table, reminiscent of my popular Vanilla Bean Bundt Cake with its incredible flavor and texture. Just like that cake, this recipe promises to delight your guests and leave them asking for more. So, grab your mixing bowls and let’s dive into the world of sweet, citrusy bliss that is Meyer Lemon Pound Cake!

What is Meyer Lemon Pound Cake?

You might be wondering, “Why on earth is it called ‘Meyer Lemon’?” Well, legend has it that it was named after Frank Meyer, who brought this delightful fruit to the U.S. from China in the early 20th century. Interesting, right? And who knew that the secret to happiness truly could be as simple as lemon cake? After all, the way to a man’s heart is through his stomach, and this cake is guaranteed to win hearts all around. So, if you’re ready to create a delightful treat that your loved ones will rave about, let’s get started on this amazing Meyer Lemon Pound Cake!

Why You’ll Love This Meyer Lemon Pound Cake

This Meyer Lemon Pound Cake is the star of any family gathering, with its rich, buttery texture perfectly balanced by a bright citrus flavor that perks up any dessert table. While many might think that baking is an expensive endeavor, this cake is not only budget-friendly but also easy to make right at home. With just a few simple ingredients, you’ll whip up a treat that beats any store-bought cake hands down.

Picture this: a slice of this luscious cake served with a dollop of fresh whipped cream or even a scoop of vanilla ice cream. Doesn’t that sound amazing? It’s a delightful alternative to a traditional lemon loaf cake, letting the Meyer lemon shine in a whole new way! Gather your loved ones and impress them with this dessert that’s sure to become a family favorite.

How to Make Meyer Lemon Pound Cake

Quick Overview

Making a Meyer Lemon Pound Cake is easy and satisfying, perfect for beginner bakers. The delightful contrast between the rich cake and the zesty lemon flavor will make your taste buds dance. With a preparation time of about 15 minutes and a baking time of 60 minutes, you’ll have a stunning dessert ready to be enjoyed in no time!

Key Ingredients for Meyer Lemon Pound Cake

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup whole milk or almond milk
• Zest of 2 Meyer lemons
• Juice of 2 Meyer lemons (about ¼ cup)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Add Eggs: Next, beat in the eggs one at a time, ensuring that each is fully incorporated before adding the next.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Mix Wet Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Ensure everything is well combined and smooth, but avoid overmixing.
6. Add the Zest and Juice: Finally, gently fold in the Meyer lemon zest, juice, and vanilla extract until just mixed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Once baked, allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Top Tips for Perfecting Meyer Lemon Pound Cake

1. Use Room Temperature Ingredients: For the best texture, make sure your butter and eggs are at room temperature before starting. This allows for better aeration when creaming.
2. Zest and Juice Fresh: For the best flavor, always use fresh Meyer lemons to get that vibrant zest and juicy goodness.
3. Don’t Overmix: To create a light, fluffy texture, mix the batter until just combined, especially after adding the flour.
4. Test the Cake: Since ovens can vary in temperature, check for doneness a few minutes before the recommended baking time.

Storing and Reheating Tips

To enjoy your Meyer Lemon Pound Cake at its best, store leftovers in an airtight container at room temperature for up to four days. Alternatively, for longer storage, you can refrigerate the cake, which will keep it fresh for up to a week. If you want to freeze it, wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag. It can last up to three months!

When you’re ready to enjoy a slice, simply thaw it at room temperature and optionally warm it briefly in the oven for that freshly-baked taste.

Get ready to impress your family with this delightful Meyer Lemon Pound Cake that is sure to create lasting memories at your next gathering. Happy baking!

Meyer Lemon Pound Cake

A moist and tangy dessert that brings sunshine to any gathering, making it a delightful treat to impress family and friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Baking, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups 1 ½ cups unsalted butter, softened Use room temperature for best texture.
• 2 cups 2 cups granulated sugar
• 4 large 4 large eggs Use room temperature eggs.
• 3 cups 3 cups all-purpose flour
• 1 teaspoon 1 teaspoon baking powder
• 0.5 teaspoon ½ teaspoon baking soda
• 1 teaspoon 1 teaspoon salt
• 0.5 cups ½ cup whole milk or almond milk Can substitute with almond milk.
• 2 pieces Zest of 2 Meyer lemons Use fresh Meyer lemons.
• 0.25 cups Juice of 2 Meyer lemons (about ¼ cup) Fresh juice is preferred.
• 1 teaspoon 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Mix well but avoid overmixing.
6. Gently fold in the Meyer lemon zest, juice, and vanilla extract until just mixed.

Baking

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
3. Once baked, cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For the best texture, make sure your butter and eggs are at room temperature before starting. Always use fresh Meyer lemons for the best flavor. Store leftovers in an airtight container at room temperature for up to four days, or refrigerate for up to a week. For longer storage, freeze the cake wrapped tightly in plastic wrap for up to three months.