Meyer Lemon Pound Cake Recipe. Citrusy, rich, buttery pound cake glazed with lemony sugar! Sweetness OVERLOAD and the BEST!
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 two other pound cake recipes here and here and Rasa Malaysia.
Enjoy!
How Many Calories Per Serving?
This recipe is only 478 calories per serving.
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Meyer Lemon Pound Cake Recipe
Meyer Lemon Pound Cake Recipe. Citrusy, rich, buttery pound cake glazed with lemony sugar! Sweetness OVERLOAD and the BEST!
Ingredients
- Pound cake
- 1 3/4 cups all-purpose flour (230g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sour cream (60g)
- 1 1/2 tablespoons meyer lemon juice
- 1 1/2 tablespoons meyer lemon zest
- 1 cup granulated sugar plus 2 additional tablespoons (250g)
- 1 cup unsalted butter, at room temperature (227g) (2 sticks)
- 5 large eggs, at room temperature, beaten
- syrup
- 1/4 cup granulated sugar (50g)
- 1/4 cup meyer lemon juice (60ml)
- glaze
- 1/2 cup confectioners' sugar, sifted (65g)
- 1 tablespoon meyer lemon juice
Directions
- 1
To make the cake: Preheat oven to 325 F (160C). Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.
- 2
In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub 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. Mix in the eggs in 3 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 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
- 4
Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release 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, then turn it out.
- 5
While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.
- 6
Once you've turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It'll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.
- 7
To make the glaze: Combine the confectioners' sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.
- 8
This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.
Recipe Notes
Ingredients conversions from cups to grams: http://www.cuisinivity.com/guide/measurement.php
May
This is really good. I’ve done this a couple times and at both times I didn’t have Meyer lemon I used what I had in my fridge. They still turned out delicious, soft and not too dense and lemony…just the right amount.
Rasa Malaysia
Hi May, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Veronica
Amazing! I´ve tried this before and it was always loved, this weekend I prepared 3 pieces and everyboday really loved them…. In 2 of them I added fresh blueberries and it was also amazing! I was kind of hesitating if it would change the consistant of the cake but it was awesome! Thanks a lot for sharing! Although I have to leave it on the oven for 1hr and 25 minutes but it turned out just amazing the three of them!
Rasa Malaysia
Awesome, glad that you love my meyer lemon pound cake recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Ssndy
Love all your recipes, especially the easy ones!!!!!
Jane
Hi! My cake didn’t rise. Any advice? I used extra virgin olive oil instead of vegetable oil as stated in the recipe. ?
Rasa Malaysia
I think the oil might be the problem. Sorry but I am not 100% sure though.
Mei
Hi… Now CMCO period here(difficult to get lemon) ..may I knw how is that work if I use keylime to substitute lemon? 😅 Thanks in advance
Rasa Malaysia
Should be fine.
phylicia
Hi, can i substitute sour cream with natural yogurt?
Rasa Malaysia
I am not sure how it affects the result, I think it’s OK.
Christa
I made this and I put half in the pan then smeared some smuckers raspberry jam then added the rest of the batter OMG just like Starbucks lemon loaf!!!!
Rasa Malaysia
That’s great to hear!
Lisa
I made it can’t wait to try it tomorrow..
anthonia suh
I love this cake.