Meyer Lemons are special. They are a hybrid of a common lemon and mandarin orange. They become ripe around December in the South and can be difficult to find in grocery stores because their delicate skin bruised easily during shipping. But, boy are they delicious! They have a more complex floral flavor which is sweeter and less acidic than the common lemon. I think this classic pound cake showcases the sophisticated flavor.

My maternal grandmother always had a pound cake at her house. She made them with perfect flavor and texture every time. My grandparents lived in a house with conventional foundation. When she had a pound cake in the oven, everyone knew we were supposed to tiptoe and soft close the doors so that the cake wouldn’t fall.

One time when I was about 7, she was making a cake for the church picnic. My grandfather had been working outside and came in slamming the door and stomping his feet into the kitchen. I started to fuss, but he laid is finger over his lips and said, “Shhhhhh. If this one falls it will still taste good, and she will make another one to take to the church.” We both commenced to stomping! That man loved his sweets! I still giggle when I think about our little conspiracy.

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Meyer Lemon Pound Cake


  • Author: Susan
  • Total Time: 2 hours
  • Yield: 16 pieces 1x

Description

Meyer Lemons are special. They are a hybrid of a common lemon and mandarin orange. I think this classic pound cake showcases the sophisticated flavor.


Ingredients

Units Scale

Cake

  • 3 sticks of butter
  • 8 ounce package of cream cheese
  • 3 cups of sugar
  • 6 large eggs
  • Pinch of salt
  • 1 tsp vanilla
  • 1 Tbsp lemon emulsion
  • 1 Tbsp Meyer lemon zest
  • 3 cups sifted cake flour
  • Baker’s joy or spray with flour
  • Standard size Bundt pan

Glaze

  • 1 3/4 cups powdered sugar
  • Zest of 12 lemons
  • Juice of 12 lemons

Instructions

  1. First make the cake: Preheat oven to 325° F.  All ingredients should be room temperature.  Using paddle attachment of stand mixer, cream butter and cream cheese.  Add sugar and beat on medium high until batter becomes lighter in color and become fluffy.  Scrape down sides at least once and beat again. Add eggs one at a time making sure each egg is incorporated before adding the next. I crack my eggs into a small bowl one at a time to make sure there are no shell pieces.
  2. After the third egg, scrape sides of bowl and bottom before continuing. Batter should have doubled in volume after all eggs are incorporated.  Add lemon emulsion, vanilla, and salt.  When measuring flour, sift first and spoon into cup and level off the top. Turn mixer on low and add flour one cup at a time just until incorporated
  3. Remove bowl from mixer and fold 3-4 times scraping the bottom to ensure everything is incorporated.  Generously spray Bundt pan with flour baking spray or grease and flour.  Pour in pan and bake at 325F for 1 hour 15 minutes.
  4. While the cake is baking, make the glaze: In a small bowl, combine powdered sugar and zest. Slowly add lemon juice, stirring until consistency is about like Elmer’s glue.  Glaze cake while hot to get perfect crust and leave glaze shiny.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Cakes
  • Cuisine: American

Keywords: Pound Cake, Meyer Lemon, Tea Party, Desserts

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