Lovingly crafted with the zesty charm of Meyer lemons, this pound cake is a delightful ode to sunny days and citrusy indulgence. Moist, tangy, and utterly delicious, each bite of this lemony treat is a symphony of flavors that will leave your taste buds tingling with joy.
With a simple mix of water, egg, and butter, baking this Meyer Lemon Pound Cake is a breeze, making it a perfect go-to dessert for any occasion. The light lemon glaze adds a final touch of sweetness, elevating this classic recipe to a whole new level of culinary delight.
Get ready to embark on a lemon-infused culinary adventure with this versatile mix. Whether you opt for a traditional loaf, explore variations like Lemon Blueberry or Lemon Almond Pound Cake, or get creative with bundt cakes or cupcakes, this recipe is a gateway to a world of lemony possibilities.
Ingredients for Meyer Lemon Pound Cake
Creating a Meyer Lemon Pound Cake is a delightful experience that requires a few simple ingredients. Let’s take a look at what you’ll need to make this tangy and moist pound cake.
Cake Ingredients
- Krusteaz Meyer Lemon Pound Cake Mix
- 3/4 Cup Water
- 10 Tbsp Melted Butter
- 1 Egg
- Zest of Meyer Lemons
- Lemon Glaze Pack (included in the Krusteaz Meyer Lemon Pound Cake Mix)
Equipment Required
For making this delightful Meyer Lemon Pound Cake recipe, you will need to gather the following essential equipment:
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper
- Cooling rack
- Zester or fine grater
- Lemon squeezer
- Small saucepan for glaze preparation
- Cake tester or toothpick
Having these tools ready will make the baking process smooth and ensure that your Meyer Lemon Pound Cake turns out perfect every time.
Instructions
Mixing the Batter
When preparing the Meyer Lemon Pound Cake batter, start by washing and weighing the correct amount of lemons. Cut them into chunks, ensuring to remove the seeds but not the rind. Next, beat the sugar and eggs together in a large mixing bowl using an electric mixer until the mixture is light and creamy. Sift the flour with baking powder or Paneangeli, then gradually add it to the mixture along with the softened butter. Continue mixing until fully blended before incorporating the yogurt. Blend lemon chunks in a food processor until finely chopped, leaving small rind pieces for added texture. Mix the processed lemon into the batter thoroughly before pouring it into a prepared bundt pan for baking.
Baking the Pound Cake
Once the batter is smoothly mixed and poured into the bundt pan, bake the Meyer Lemon Pound Cake for approximately one hour. To test for doneness, insert a cake tester or skewer into the cake; it should come out dry without any batter residue. Allow the cake to cool in the pan for about 15 minutes to set, shaking it gently to loosen it. If it feels stuck, let it cool a bit longer before inverting it onto a cooling rack. The cake should come out easily once cooled, ready for the next step.
Assembling the Cake
To assemble this delightful Meyer Lemon Pound Cake, follow the steps below:
- Preheat the oven to 350 degrees Fahrenheit and place the cake on an ovensafe wire rack set inside a baking sheet.
- Sift powdered sugar into a bowl and slowly add lemon juice, one teaspoon at a time, until the glaze reaches a smooth consistency.
- Brush the glaze generously over the entire surface of the cake, ensuring it covers the top and sides evenly.
- Be mindful not to overfill the crack in the cake with glaze to prevent sogginess.
- Bake for 2 to 3 minutes to set the glaze, giving it an extra crackly finish.
- Allow the cake to cool for about 30 minutes until the glaze is fully set before slicing it and serving at room temperature.
- For optimal flavor, wrap any leftover cake in plastic wrap and store it in the refrigerator for up to one week.
Storage and Serving Tips
Storing the Cake
Once your Meyer Lemon Pound Cake is baked and cooled, it’s essential to store it properly to maintain its freshness. Wrap the still warm cake in plastic wrap if you’re making it ahead of time. Refrigerate the cake overnight for even better flavor. When storing leftovers, ensure the cake is wrapped tightly in plastic wrap and placed in the refrigerator. The pound cake will stay fresh for up to one week.
Serving Suggestions
To enjoy your Meyer Lemon Pound Cake to the fullest, slice it at room temperature. The pound cake tastes best when served fresh. For an extra touch of sweetness and flavor, consider pairing each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The tangy Meyer lemon flavor complements a hot cup of tea or coffee perfectly. Be sure to cut clean, even slices to showcase the beautiful layers of this delectable dessert.
Conclusion
I’ve shared a delicious Meyer Lemon Pound Cake recipe that promises a moist and tangy flavor experience. By following the simple instructions and using the recommended equipment, you can create a delightful lemon-infused dessert with ease. The addition of a light lemon glaze elevates the cake’s sweetness, perfecting every bite. Remember to test for doneness, cool the cake properly, and store it correctly to maintain its freshness. Whether enjoyed on its own or paired with whipped cream or ice cream, this Meyer Lemon Pound Cake is a versatile treat that is sure to impress your taste buds. So, why wait? Get baking and indulge in this delightful dessert today!