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Meyer Lemon Pound Cake

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    Bright and citrusy Meyer Lemon Pound Cake with a sweet glaze – It’s so hard to eat only 1 slice!

    Meyer Lemon Pound Cake served on a white plate.

    One of my favorite flavors is the citrus and sweet combination. When I saw fresh Meyer lemons at the grocery store, I couldn’t resist and knew I should make a Meyer Lemon Pound Cake. I have been using the same recipe for years, but this year I decided to go with this recipe from Tutti Dolci.

    Meyer lemons are in season from December through May, but I typically see them at the store for much shorter than that period. They are sweeter than regular lemons and have a nice floral aroma. They are great with baked goods and salad, and I typically stock condiments such has Meyer lemon curd (drool!) and marmalade in my pantry. You can substitute with regular lemons but remember they are much more acidic than Meyer lemons so you will need to adjust.

    A slice of Meyer Lemon Pound Cake is on white plate.

    Because I love the tangy flavor, I might have gone overboard with the amount of zest in the glaze (do you see? ha ha!). And being a beginner baker (did you notice I stop saying “I’m not a baker” ?), I struggled with the consistency of the glaze and its look. I need to practice a bit more so that I get the perfect look on the pound cake one day.

    All in all, this is the best Meyer Lemon Pound Cake that I baked, even with that imperfect glaze. The cake was very moist throughout the bread and the balance between sweetness and tangy sourness was just right. I know I’ll make this again while Meyer lemons are still in season and hope you enjoy this pound cake too!

    Meyer Lemon Pound Cake served on a white plate.

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    4.58 from 7 votes
    Meyer Lemon Pound Cake served on a white plate.
    Meyer Lemon Pound Cake
    Prep Time
    15 mins
    Cook Time
    1 hr
    Total Time
    1 hr 15 mins
     
    Citrus and sweet combination! When I saw fresh Meyer lemons at the grocery store, I couldn't resist and knew I should make a Meyer Lemon Pound Cake! 
    Course: Dessert
    Cuisine: Japanese
    Keyword: lemon cake
    Servings: 1 pound cake
    Author: Namiko Chen
    Ingredients
    • ½ Tbsp unsalted butter (for greasing)
    • All-purpose flour for dusting
    • cups all-purpose flour (plain flour)
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • ¾ cup sugar
    • 2 Meyer lemons (zested)
    • ¼ cup unsalted butter (softened)
    • 1 large egg (50 g w/o shell)
    • ½ tsp pure vanilla extract
    • ¼ cup plain fat-free yogurt
    • ¾ cup low-fat buttermilk
    Meyer Lemon Glaze:
    • ½ cup confectioners’ sugar/powder sugar (sifted)
    • 1 Tbsp Meyer lemon juice
    • ½ tsp Meyer lemon zest
    Instructions
    1. Gather all the ingredients.

      Meyer Lemon Pound Cake Ingredients
    2. Center a rack in the oven and preheat the oven to 350°F (175°C). Butter an 8 x 4 inch loaf pan, dust the inside of the pan with flour, and tap out the excess. Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess. Or spray the loaf pan with non-stick spray if you have one. Set aside.
      Meyer Lemon Pound Cake 1
    3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
      Meyer Lemon Pound Cake 2
    4. Place sugar and Meyer lemon zest in a food processor and pulse 30 seconds.
      Meyer Lemon Pound Cake 3
    5. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy and then beat in egg and vanilla.
      Meyer Lemon Pound Cake 4
    6. Combine yogurt and buttermilk in a small bowl.
      Meyer Lemon Pound Cake 5
    7. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
      Meyer Lemon Pound Cake 6
    8. Pour batter into prepared pan and smooth top. Give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
      Meyer Lemon Pound Cake 7
    9. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
      Meyer Lemon Pound Cake 8
    10. To prepare glaze, sift powder sugar in a bowl and add Meyer lemon zest.
      Meyer Lemon Pound Cake 9
    11. Add Meyer lemon juice and whisk all together.
      Meyer Lemon Pound Cake 10
    12. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
      Meyer Lemon Pound Cake 11
    Recipe Notes

    Slightly adapted from Tutti Dolci.

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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