An easy recipe for Meyer Lemon Pound Cake is coated with lemony sugar.
I’m happy to be back in Penang, where I can spend time with my pals CP Choong and Craft Passion, both my baking mentors on Rasa Malaysia (super-talented craft blogger).
I met up with them and asked CP Choong to post fresh baking recipes on Rasa Malaysia while I was on holiday in Penang, where I was eating and baking my way around the city.
This gorgeous Meyer Lemon Pound Cake, which tastes as good as it looks, is a recipe she came up with.
If you’re a fan of pound cake and the unusual flavor and perfume of Meyer lemon, this recipe is sure to please you.
In addition, the pound cake was drizzled with a delicious Meyer lemon glaze.
The very thought of this Meyer lemon pound cake makes me want to reach into my screen and eat it all up.
For more recipes, check out Rasa Malaysia and two other pound cakes.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 478 calories.
- 5 large eggs, at room temperature, beaten
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar and 2 additional tablespoons
- 1 1/2 tablespoons Meyer lemon juice
- 1/2 teaspoon baking powder
- 1/4 cup (60 g) sour cream
- 1 1/2 tablespoons Meyer lemon zest
- 2 stick unsalted butter at room temperature
- 1/4 cup Meyer lemon juice
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon Meyer lemon juice
- 1/2 cup confectioners sugar, sifted
- Set your oven temperature to 325°F (160°C) to bake the cake. A nonstick cooking spray flavored with flour can coat a 95-inch loaf pan.
- Mix the baking powder, flour, and salt in a medium bowl. In a small measuring cup, combine the sour cream and lemon juice and stir to combine.
- Combine the sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Ensure the sugar is fragrant and wet by rubbing it between your fingers. After you’ve added the butter, begin beating the mixture on medium speed for about 3-4 minutes until it’s light and fluffy. Scrape the bowl’s rim clean. Mix vigorously after adding an egg until the mixture is completely smooth (if necessary, stop scraping the bowl’s edge). While mixing at low speed, add all the dry ingredients three times and the sour cream mixture twice, starting and finishing with the dry ingredients. Ensure all ingredients have been incorporated by scraping the bowl and then beating on low for another 30 seconds. Using a rubber spatula, ensure that the batter at the bottom of the bowl is entirely homogenous.
- Place the batter in the pan you just prepared. Using a rubber mallet, tap the pan on the work surface to dislodge any remaining air bubbles. After 55-65 minutes of baking, the cake should be made when only moist crumbs remain when a thin knife is put near the cake’s middle and removed. Allow it to cool completely for 10 minutes in the pan on a wire rack before removing it.
- As soon as the cake has cooled, begin making the syrup. In your small saucepan, combine the sugar and lemon juice and bring to a boil. Keep the mixture moving until the sugar is dissolved, perhaps a minute or two. The mixture should simmer for 2 minutes before being removed from the heat and placed in an airtight container.
- When you take the cake from the pan, brush the top and sides with the lemon syrup. Make the most of the syrup you have, even if you think you have too much. Allow the cake to cool entirely, which should take no longer than two hours.
- To create the glazing, follow these steps: In a small bowl, whisk together the confectioners’ sugar and lemon juice until combined. Cover the entire cake with frosting. Allow for 15 minutes for the glaze to set before serving.
- This cake can be stored for a long time. Up to 5 days of storage at room temperature, or 1 month of freezing unglazed.