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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 two other pound cake recipes here and 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.
The meals all look inviting.
I have made this lemon cake several times and it tastes great. But I cannot seem to get the glaze to go on and stay on as thick as in the photo. I use the same proportions as in the recipe and it still runs off the cake and pools in the plate so that I keep scooping it back onto the cake. It tastes great but is nowhere near as thick or as nice looking. If I add less lemon juice or more sugar it might be thicker but then the glaze does not taste as tart and is overly sweet. Any one else have this problem? Any suggestions? Thank you.
For more tartness add some lemon zest to the glaze.
The cake must be cold before you put the glaze on it. Perhaps even chilling it would help.
In the process of making and I noticed that there was no buttermilk or whole milk… Was this an error? Hope not as I am about to put into the oven…
Hi Bee, thanks for sharing this awesome recipe! Tried it and tastes heavenly. Love the scent and texture :)
Hi, can you use ordinary lemons with this recipe?
Yes you can. I did and it worked great!
Great recipe! It was delicious and I’m about to make my second batch this week!
Looks great! Would the result be the same if normal lemons are used in this recipe?
From Singapore
Can u please answer, Carol’s comment , from, December 14, 2015, I am going to make this Meyer lemon pound cake this week, and I would know that if this happens with me, I can fix it. Thanks! I guythat I CAN hold off to make it, 3 weeks. ?
Super awesome looking cake! I’ve never tried Meyer lemons before though. Is that available in Malaysia?
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That looks delish! Cannot wait to try it!