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!

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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.  I went back the next week to purchase another bag of Meyer lemons.

This lemon loaf is extra lemony, extra moist, dense yet light and OH SO DELICIOUS!  If you only like a hint of citrus in your lemon loaf this is not the recipe for you.

Try our Strawberry Shortcake Recipe!

Meyer Lemon Loaf

Meyer lemons taste recognizably lemony, with significantly less acidity than regular lemons. The zest of both regular lemons and Meyer lemons is fragrant and bright.

Meyer lemon zest has a more floral and even subtly spicy depth to it. The peel on a Meyer lemon is thinner too, and there’s much less bitter white pith beneath it.

What is a Meyer Lemon?

They are named Meyer because they were identified in 1908 by U.S. Department of Agriculture explorer Frank N. Meyer. They are thought to be a cross between Eureka or Lisbon lemons and Mandarin oranges.

Check out our Meyer Lemon Bundt Cake Recipe!

How to Make a Lemon Loaf

In a medium-size bowl whisk the flour, baking powder, and salt together. Set aside.

There is no need for an electric mixer. But you can use one if you wish.

In a large mixing bowl whisk the sour cream, sugar, eggs, lemon zest, vanilla extract, and lemon extract together until combined.

Fold in the oil until incorporated.

Slowly whisk the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan. Bake for about 50-60 minutes. Or until a toothpick placed in the center of the loaf comes out clean.

While the loaf is cooling slightly make the soaking mixture. In a small saucepan combine the fresh lemon juice and sugar. Simmer until the sugar dissolves and the mixture is clear. Set aside.

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 lemon cake.

I left my loaf in the pan and carefully poured the lemon syrup soaking mixture over the loaf.

Let it cool completely and remove it from the pan to a wire rack over a sheet pan.

Mix the powdered sugar, lemon juice, and lemon zest.  Slowly drizzle it over the lemon loaf.

Let the glaze set and enjoy the most spectacular Meyer lemon loaf you have ever tasted!

Look at all that lovely moisture. I love lemon desserts! Don’t you?

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. But this Meyer lemon cake is perfect every time.

Check out our Lemon Sandwich Cookies!

Meyer Lemon Loaf Recipe

Meyer Lemon Loaf

Extra lemony, extra moist, dense yet light and OH SO DELICIOUS! 

3.81 from 21 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Calories: 503kcal

Author: Leigh Harris

Ingredients

 

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Loaf

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup sour cream
• 1 cup sugar
• 3 large eggs
• 2 tsp. grated Meyer lemon zest (about 2 lemons)
• 1/2 tsp. pure vanilla extract
• 1 tsp. pure lemon extract
• 1/2 cup vegetable or canola oil

Soaking Mixture

• 1/4 cup freshly squeezed Meyer lemon juice
• 1/4 cup sugar

Glaze

• 1 cup confectioners’ sugar
• 2 Tbs. freshly squeezed Meyer lemon juice
• Zest of half Meyer lemon

Instructions

• Preheat the oven to 350 degrees F.
• Grease a 9×5-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 a large mixing bowl whisk the sour cream, 1 cup sugar, eggs, lemon zest, vanilla extract, and lemon extract (optional) together until combined.
  
• 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 1/4 C. Meyer lemon juice and remaining 1/4 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 about 10 minutes.
• Place the cake (still in the pan) on a sheet pan. While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and allow it to soak in.
• Cool completely.
• For the glaze, combine the confectioners’ sugar, lemon zest, and lemon juice. Drizzle over the cake. Slice and serve!

Nutrition

Calories: 503kcal | Carbohydrates: 81g | Protein: 6g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 136mg | Potassium: 195mg | Fiber: 1g | Sugar: 53g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg

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