MY OTHER RECIPES
A recipe for a lemon pound cake made with delicious Meyer lemons.
Ingredients:
For the Cake:
- 1½cupscake flour
- 1teaspoonbaking powder
- ½teaspoonsalt
- 1¼cupsgranulated sugar
- 2tablespoonsMeyer lemon zest
- 4eggs
- 2teaspoonsMeyer lemon juice
- 1cupunsalted butter(melted)
- 1½teaspoonsvanilla extract
For the Glaze:
- ½cupgranulated sugar
- ¼cupMeyer lemon juice
Directions:
- Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.
- Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.
- Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.
- Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 494kcal
Fat: 25g
Saturated fat: 15g
Cholesterol: 142mg
Sodium: 181mg
Potassium: 118mg
Carbohydrates: 62g
Sugar: 44g
Protein: 5g
Vitamin A: 16.6%
Vitamin C: 6.5%
Calcium: 4.6%
Iron: 3.5%
Mmmmm lemon cake. I’m normally a big chocolate fan but lemon cake is one of the few desserts that can pull me away from it.
Looks delicious and so light and summery. Love the sticky looking top
Looks delicious, hope that I can try it.
Meyer lemon desserts are always the best! Your loaf is so darn gorgeous!
We used to live less than 10 minutes from DeLallo’s, so I know exactly what you are talking about. Alas, we no longer live in Westmoreland County, but we still manage to make a number of trips to their store whenever we are able to. Your recipe for Meyer’s Lemon Loaf Cake looks terrific, and I will definitely have to try it out. I love anything that is in the citrus family, whether it be lemon, lime, or orange flavored, so I am quite sure that I will love your recipe. By the way, I have a great recipe for Key Lime Bread that I have been making for a number of years, so if you are interested in it, I would love to pass it along to you. It also has a delicious glaze that tops the bread.
Hi Valerie, By all means, send it along!
Hi Michelle, Here is that recipe that for Key Lime Bread that I have been baking for the past couple of years:
KEY LIME BREAD
Ingredients:
2/3 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons grated lime peel
2 tablespoons key lime juice***
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup chopped walnuts
Glaze
2/3 cup confectioners’ sugar
1 to 2 tablespoons key lime juice
Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, mix well. Add lime peel, juice and vanilla, mix until combined. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts.
Transfer to (2) greased 9-in. x 5-in. loaf pans. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients; drizzle over warm bread. (Note: As a personal preference, I often double the ingredients for the glaze.) Cool completely.
Makes 2 loaves.
***Nellie & Joe’s Famous Key West Lime Juice (16 oz. plastic yellow bottle) can be found at the grocery store in the aisle where the baking products are located.
TIP FROM VALERIE: Depending upon your oven and the type of baking pans that you use, I have found that this bread will bake faster than the directed time, so please watch carefully so that the bread does not over-bake and start checking for the doneness of the bread as early as 35-40 minutes after you have put it into the oven.
Thank you, Valerie! Can’t wait to try this!
If you enjoy the taste of lime, I really think that you will enjoy this. Everyone that I have ever made this for always asks me for the recipe. However, I must confess that this is not an original recipe — I got it from one of my Taste of Home magazines.
Valerie, thanks so much for sharing. My husband loves Key Lime and as I was making Micheles Lemon Loaf last night, I thought… hmmm Key Lime?! I thank you and my hubby thanks you!
How ironic that you have posted this recipe. Last week I was looking for the perfect Meyer Lemon loaf cake because I happen to have a bag of them in my fridge about to go bad! Unfortunately, I had to throw them last night. I’m so looking forward to trying this recipe. It looks delicious!
I found Meyer Lemons while shopping the other day and, like you, they are usually nowhere to be found in my local grocery store. So I bought waaaay too many and hadn’t decided what to do with them yet. Your Lemon Loaf cake is at the top of my list! Thanks!!!
Mmmm. lemon loafs are my fav.
I can NOT for the life of me find Meyer Lemons. Sooooo annoying.
I love lemon cake. My go to lemon cake for carry in’s of all sorts is the KAF lemon bliss bundt cake. Everyone loves it. I like to mix it up and bring it, because there is usually plenty overly sweet things at those sort of functions. Also, it is delicious. If you liked this cake, you may want to give that one a try sometime :)
would this work with regular lemons too?
Yes, definitely!
Yum! Your cake looks amazing!!! I love lemon cake, it’s so fresh and oh so good! Yours looks gorgeous!
I thought I had gotten over my Meyer lemon streak, but now I must go buy more!
Since I’m snowed in today in Kansas City, I just spent an hour browsing the Delallo website – I could eat my weight in their cheese! I want to visit their store & emailed my friend in Bedford, PA, recommending she go there & tell me all about it. If I have enough lemons, I’m going to try the Lemon Cake today. Thanks!
Yum! I wonder how this recipe would taste if you used a different type of citrus, like orange? An orange pound cake sounds so delicious! I don’t think my local grocery store that I frequent has Meyer lemons, but I will definitely check at Whole Foods and Sprouts to see if I can find some. One of our Starbucks coffees says it goes well w/lemon cake, so I guess it’s time to find out! :-)
Hi Jenn, I think you could definitely substitute other citrus for the Meyer lemons in this recipe. An orange loaf sounds delicious!
I am so glad to see more citrus fruit recipes! Love citrus season! This cake sounds perfect for those lazy afternoons. And paired with a mug of lemon tea. Pinning!
What a fun field trip! Your lemon cake looks divine. I am such a sucker for lemon and this would be perfect for a morning or afternoon treat!
This lemon loaf looks perfect! I need to go buy more meyer lemons!
This looks like absolute perfection. I love a good lemon loaf!
Do you think I could double the recipe and make it in a bundt pan?
Hi MaryEllen, I think you could. Enjoy!
I hear so much about meyer lemons and how good they are….I have yet to see them at my local grocery store, though. I’ll be on the lookout so I can try this loaf cake!