Best 3 Meyer Lemon Pound Cake Recipes
In the realm of delectable treats, the Meyer Lemon Pound Cake stands tall as a culinary masterpiece. This classic pound cake recipe incorporates the vibrant flavors of Meyer lemons, resulting in a moist, tender crumb and a burst of citrusy goodness in every bite. With its golden-brown crust and irresistible aroma, this cake is a true delight for both the eyes and the taste buds.
Embark on a delightful baking journey as we unveil the secrets behind this extraordinary cake. Our collection of recipes caters to various dietary preferences and skill levels. Whether you're a seasoned baker seeking a challenge or a novice yearning for a simple yet impressive dessert, we have the perfect recipe for you.
For those who love the traditional approach, our classic Meyer Lemon Pound Cake recipe is a timeless delight. With a few pantry staples and a touch of patience, you'll create a cake that's both elegant and comforting. Experience the perfect balance of sweetness and tartness as you savor each slice.
For those with gluten sensitivities, our Gluten-Free Meyer Lemon Pound Cake recipe offers a delectable alternative. Using a blend of gluten-free flours, this cake delivers the same moist texture and bright citrus flavor without compromising on taste. Indulge in a guilt-free treat that's just as satisfying as the classic version.
If you're looking for a vegan delight, our Vegan Meyer Lemon Pound Cake recipe has got you covered. This plant-based version uses wholesome ingredients like almond flour, coconut sugar, and flax eggs to create a cake that's both ethical and delicious. Enjoy a slice of this moist and flavorful cake knowing that it's kinder to your body and the planet.
And for those who love to experiment in the kitchen, our Meyer Lemon Pound Cake with Blueberry Swirl recipe adds a burst of color and flavor to the classic cake. Fresh blueberries are swirled into the batter, creating a delightful combination of citrus and berry flavors. This cake is sure to be a hit at your next brunch or afternoon tea party.
No matter which recipe you choose, the Meyer Lemon Pound Cake is a versatile treat that can be enjoyed in various ways. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert. Or, enjoy it as a simple snack with a cup of coffee or tea.
MEYER LEMON POUND CAKE
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
- Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
- Pour glaze on top of cakes and serve.
MEYER LEMON CAKE
Provided by Food Network
Number Of Ingredients 21
Steps:
- For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
- For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
- For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
- Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
Tips:
- Use a light-colored 9x13 inch baking pan for even baking.
- Cream the butter and sugar together until light and fluffy to incorporate air into the batter, resulting in a tender cake.
- Gradually add the eggs one at a time, beating well after each addition to prevent the batter from curdling.
- Zest the Meyer lemons directly into the batter for intense lemon flavor.
- Whisk together the dry ingredients before adding them to the wet ingredients to ensure even distribution.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake in a preheated oven at 325°F for 45-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely in the pan before frosting.
Conclusion:
This moist and flavorful Meyer lemon pound cake is a perfect treat for any occasion. With its bright citrus flavor and tender crumb, it's sure to be a hit with everyone who tries it. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to impress.
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