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Meyer Lemon Pound Cake

Ugh! Is it Summer yet?!?! Or, even, Spring?!?!

I mean, we're supposed to get ANOTHER 10" of snow! Seriously? Seriously. 

It's no wonder then when at the grocery store this week the adorable little bag of brightly colored Meyer lemons called out to us with promises of Springtime and happiness.

(Yes. We realize they were probably flown in from South America, but let us have our dreams.)

We are total suckers for cute food packaging and cute foods.

Or anything clever and new for that matter. Mummy used to call us 'a marketing man's dream' because we would inevitably be seduced by the latest and greatest of everything and anything.

Foods: S'Mores cereal, anyone? It's amazing. Try it. 

Accessories: Slap bracelets? Apparently they were dangerous, but that did not stop us from needing them.

Household Essentials: Pack It, Vac It and Stack It! Man, we wish they still made those. 

Personal Hygiene: The Ped-Egg. This one's all Abby. So. Uh. Whatever.

Anyhoo. Where were we? 

Oh, yes. Spring. A reprieve from this insane January weather. These wee lemons offered us a glimpse of hope. We had to have them. 

And what were we going to do with lemons?

Bake. Duh. That was actually a rhetorical question.

We'd been eyeing this pound cake recipe for some time and the tart but sweet Meyer lemons seemed like a perfect, subtle flavor addition.

You see, these lemons are softer, kinder, gentler versions of their sour relatives. 

Kind of like how Spring is the nicer, warmer version of Winter.

Meyer Lemon Pound Cake
Makes 2 Loaves
Adapted from Baked 

Print Recipe

For the Pound Cake:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1 teaspoon salt
2 1/4 cups granulated sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from 3-4 Meyer lemons)
1/4 cup fresh Meyer lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 1/2 teaspoons pure vanilla extract

For the Lemon Syrup:
1/3 cup fresh Meyer lemon juice
1/3 cup granulated sugar

Just a note before we get started. We love Meyer lemons but this pound cake would be total tasty with regular lemons too. No need to get fancy with the lemons...just dress it up with fresh fruit when serving. 

Preheat the oven to 350 degrees Fahrenheit. Wipe the sides and bottoms of 2 9-x-5-x-3" loaf pans with melted butter, nonstick spray or vegetable oil. Line the bottom of each loaf pan with parchment paper that has also been greased.

Sift together both flours, the baking powder and baking soda and the salt in a large bowl.

Put the sugar, eggs, lemon zest and lemon juice into a food processor and blitz until combined. Add in the melted but cooled (don't want to cook the eggs) butter with the processor running. Use the feed tube on your food processor for this part. Then, add in the sour cream and vanilla extract. Pulse slowly until combined. 

Add 1/3 of the flour mixture to the processor and pulse slowly until just barely combined. Add another 1/3 and pulse until barely combined. The processor is going to be pretty full, so then pour the entire contents back into the large bowl that has the remaining 1/3 of the flour mixture and using a rubber spatula, fold together the final mixture. Do not overmix.

Divide the batter between the two pans and bake in the center of the oven for 20 minutes. Rotate the pans and continue cooking for another 40-50 minutes until a cake tester (or toothpick) inserted in the center comes out clean. Cool the loaves for 15 minutes.

Meanwhile, make the syrup by combining the sugar and lemon juice in a bowl and microwaving the mixture until the sugar has dissolved into the lemon juice. This will take about 1-2 minutes.

Once cooled slightly, run a very sharp knife along all the edges of the loaf pans and gently tip them onto a baking sheet (you can line the baking sheet with foil or parchment to keep everything clean). Poke the loaves with the cake tester or toothpick (we actually used a bamboo kebab stick) on the sides and top. Brush the lemon-sugar mixture all over the sides and top of each loaf. Let the syrup soak in a bit and then brush them all over again. 

Serve with fresh berries or yogurt or nothing. Yum!

PS- These soaked cakes will keep up to 1 week in the fridge (tightly wrapped) or 6 weeks frozen in the freezer.

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Reader Comments (20)

Ohhhh your lemon cakes look wonderful! Perfect for this time of year. The Baked guys rarely steer us wrong. Beautiful photos!

January 27, 2011 | Unregistered CommenterNina at Salt

Nope! Not summer, not spring... I can't even see out my windows! :)

This brings me back to summer, though...

January 27, 2011 | Unregistered CommenterBlog is the New Black

This looks so good, and just what I need on this cold snowy day. Yummy!

January 27, 2011 | Unregistered CommenterTracy M.

Oh, my gosh. I cannot read your blog mid-morning! Beautiful, ladies. :)

January 27, 2011 | Unregistered CommenterLiz

I only recently started baking with Meyer lemons and LOVE them. May need to give this cake a try!

January 27, 2011 | Unregistered CommenterJulie @SavvyEats

Your pound cakes look terrific, love the lemon hue! I wonder how the meyer lemon differs from regular in flavor.

January 27, 2011 | Unregistered CommenterLauren at KeepItSweet

it's fate! i just bought the first meyer lemons of my life at whole foods last night! was planning on scones, but this might have changed my mind!

January 27, 2011 | Unregistered CommenterRobyn

That sounds perfect!! With all this cold weather we need a bit of spring time. Oh, and, yes, I love S'mores cereal!!

January 27, 2011 | Unregistered CommenterChristina

I forget sometimes that the rest of the world actually has seasons.. it was 60 today, but I secretly wish I had the snow that you all were getting.. well at least a little bit! I hope the summery lemons helps you with your summer wishes!

January 27, 2011 | Unregistered CommenterEvan @swEEts

Just lovely ladies, now you need a jar of my lemon curd to smear on that beautiful pound cake :D

January 27, 2011 | Unregistered CommenterSuzanne

Your photos are absolutely stunning!

Yes, this is the time of year when I don't mind the days passing quickly - I want to get to April already!

January 28, 2011 | Unregistered CommenterBaking 'N' Books

OMG Slap Bracelets!!! Yeah, I had to have those too - many of them. And I have just got to have your sunny poundcake. I adore poundcake, I love the buttery simplicity. And with some fresh sweet lovely little lemons? Awesome!

January 28, 2011 | Unregistered CommenterKatie@Cozydelicious

Mmmm pound cake. It's one of those foods that I like to sub for bread. Because anything in "loaf" form is bread, aka can be breakfast, lunch, dinner, snacks, etc. Right? :)

January 29, 2011 | Unregistered CommenterNatalia - a side of simple

At least your have this cake to bring a little sunshine into your life. I know I could use a piece of that right now since it's cold and rainy outside as I type this. I have a linky party going on at my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

January 30, 2011 | Unregistered CommenterLisa

Citrusy desserts make me happy! :) I am SO ready for summer too, and I feel like this Meyer Lemon Pound Cake is just the thing to brighten up my "Ugh I'm so sick of winter" mood!

January 30, 2011 | Unregistered CommenterJusteen @ Blissful Baking

working my way through a case of Meyer Lemons / just the thing for a wintry January in the high desert / this is the first cake i have ever made using the food processor ! the cake is about to get its syrup / it looks delicious / thanks

January 31, 2011 | Unregistered CommenterKatherine

Just made this last night. I halved the recipe, and had to bake for only 43 minutes. The glaze was such a perfect addition - I'd make that amount even for the one loaf! This was super easy, and I got to use my awesome food processor. I just used regular ol' lemons and it was still great. Thanks!

August 31, 2011 | Unregistered CommenterKsenia

Looks delicious! And could y'all send some of that snow down here?

February 4, 2012 | Unregistered CommenterAlexandra

I always enjoy your blog and have made several of your recipes. But, this is the first time I have felt compelled to post a comment. I LOVED this cake. I have never used Meyer lemons for anything - in fact, I think they have just appeared for the first time in my rural town because I think I would have noticed them before this.

Anywho, the cake is wonderful, moist, great flavor. I followed your recipe exactly, even taking great care not to over mix. I agonized over my baking container. Since I made this for a tea to be held at my home tomorrow, I wanted something prettier than a loaf pan, like a bundt pan. I worried that I would have a hard time getting it out of the pan, though. Not to worry, I greased and floured my bundt pan and all was well! I used about 2/3 of the recipe in one bundt pan and put the remaining mixture in one of a pair of smaller (2 pans = 1 recipe) bundt pans. Perfect! I think using the whole recipe in one bundt pan would have caused a mess.

Also, I noticed while I was cleaning up (licking the bowl like crazy, I know raw eggs, but it was worth the risk) that I accidentally left out one of the sticks of butter! The batter tasted fine and so does the cake so no harm done!

I have poured the syrup over the cakes, tried a test piece, and am very pleased with the results. I think I may sprinkle a little powdered sugar over it for presentation's sake.

February 16, 2012 | Unregistered Commentergale

Hello you two clever girls! I was wondering how this could be made into a round or square cake (layered) with a filling of sorts. Please could you give me all the info needed to do that, or do I just divide the batter into the pans and cook for the same amount of time / until cooked??

Thanks so much for your help!

July 19, 2012 | Unregistered CommenterDebbie B

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