Meyer Lemon Loaf
You MUST make this Meyer lemon loaf immediately. If you have never tried Meyer lemons (like me) you are really missing out. They are so much sweeter and tastier! I was really surprised when I came across these meyer lemons at my local Walmart. I have never seen (or just didn’t notice) them in any of our local stores. I was so impressed with the taste of this lemon loaf that I went back the next week to purchase another bag of Meyer lemons. Fully expecting Walmart to still have them in stock but…NO! (Don’t even get me started on how I really feel about Walmart.)
This recipe is extra lemony, extra moist, dense yet light and OH SO DELICIOUS! If you only like a hint of citrus in your lemon loaf leave now and come back later.
Sift the dry ingredients together.
Whisk the sour cream, sugar, eggs, lemon zest, vanilla extract, and lemon extract (optional) together until combined. Then fold in the oil until incorporated. Unfortunately, I forgot to photograph the loaf when it came out of the oven. And then again while it was soaking in the lemon/sugar mixture. The original recipe called for removing it from the pan to a cooling rack. I didn’t do that I wanted all of the lemon/sugar mixture to soak into the loaf. I left my loaf in the pan and carefully poured the lemon/sugar mixture over the loaf. I let it cool completely and removed it from the pan to a cooling rack over a sheet pan.
I mixed the glaze and slowly drizzled it over the lemon loaf.
Let the glaze set and enjoy!
Look at all that lovely moisture. This is exactly the type of lemon loaf/cake I always wish for but can never find. I’m always disappointed in the recipes I try or the ones I purchase, they are never moist enough for me.
- 1½ C. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 1 C. sour cream
- 1¼ C. sugar, divided
- 3 large eggs
- 2 tsp. grated Meyer lemon zest (2 lemons)
- ½ tsp. pure vanilla extract
- 1 tsp. pure lemon extract
- ½ C. vegetable or canola oil
- ¼ C. freshly squeezed Meyer lemon juice
- 1 C. confectioners’ sugar
- 2 Tbs. freshly squeezed Meyer lemon juice
- Zest of half Meyer lemon
- Preheat the oven to 350 degrees F.
- Grease a 9x5-inch loaf pan.
- Line the bottom with parchment paper.
- Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl.
- In another bowl, whisk together the sour cream, 1 cup sugar, the eggs, vanilla, lemon extract and lemon zest.
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
- Pour the batter into the prepared pan and bake for about 50-60 minutes (mine baked for 60 minutes), or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the ¼ C. Meyer lemon juice and remaining ¼ C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes.
- Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and allow it to soak in.
- For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Recipe adapted from twopeasandtheirpod