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Meyer Lemon Pound Cake - This Meyer Lemon Pound Cake recipe is easy to make and glazed with lemony sugar.
I am so glad that I am back in Penang, that means I can hangout with my girlfriends CP Choong (also my baking guru on Rasa Malaysia) and Craft Passion (super-talented craft blogger).
I met up with them and told CP Choong to share new baking recipes on Rasa Malaysia, while I am on vacation eating around Penang and enjoying my kitchen days off.
This amazing looking and uber delicious Meyer Lemon Pound Cake is her creation.
Since it’s springtime in the United States, and spring is meyer lemon’s main season of fruit production, this recipe is sure to please many people, if you love pound cake and the exotic great taste and aroma of meyer lemon.
What’s more, she made a killer meyer lemon glaze for the pound cake…now that’s sinful and I am sure you just want to pick up a piece, or two or three pieces of this meyer lemon pound cake from your screen.
Other than this recipe, I also have one other pound cake recipe here and Rasa Malaysia.
Enjoy!
Frequently Asked Questions
This recipe is only 478 calories per serving.
What To Serve With Meyer Lemon Pound Cake
For a delightful afternoon tea party, I recommend the following recipes:
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Meyer Lemon Pound Cake
Ingredients
Pound 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
Syrup
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60ml) meyer lemon juice
Glaze
- 1/2 cup (65 g) confectioners sugar, sifted
- 1 tablespoon meyer lemon juice
Instructions
To make the cake:
- Preheat the oven to 325°F (160°C). Spray a 9×5-inch (23 x 12 cm) loaf pan with nonstick cooking spray that contains flour. In a medium bowl, sift together the flour, baking powder, and salt. In a small measuring cup, whisk together the sour cream and lemon juice.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter-sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Mix in the eggs in three additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in three additions and the sour cream mixture in two additions, starting and ending with the dry ingredients
- Once all the ingredients have been added, scrape down the bowl and beat on low for another 30 seconds to fully combine. Use a rubber spatula to ensure that the batter at the very bottom of the bowl is uniform.
- Transfer the batter to the prepared pan and smooth the top. Tap the pan on your work surface to release any air bubbles. Bake the cake for 55–65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes before turning it out.
- While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar and lemon juice and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow it to simmer for 2 minutes, then remove from heat and set aside.
- Once you’ve turned the cake out of the pan (it should still be warm), brush the top and sides with the lemon syrup. It may seem like a lot, but use all of the syrup. Allow the cake to cool completely, about 2 hours.
To make the glaze:
- Combine the confectioners' sugar and lemon juice in a small bowl, stirring until smooth. Pour the glaze over the top of the cake, ensuring it covers completely. Allow the glaze to set for at least 15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excited to try! Any ideas on cook time/temp for mini-loafs? I’m positive the temptation to eat a whole loaf alone will be great and I’m willing to share!