Meyer Lemon Loaf Cake
Photo by Nico Schinco
MAKES
One 9 by 5 inch / 23 by 13 cm loaf
TAKES
Prep time: 20 minutes
Cook time: 1 hour
Total: 1 hour 20 minutes
✻ ABOUT THIS RECIPE
Looking for an easy cake that packs a flavor punch? This simple loaf cake fits the bill. Deliciously moist and flavored with sweet, fragrant Meyer lemon juice and zest - this cake is perfect alongside a cup of tea, and is lovely as part of a brunch spread. But it’s truly a perfect everyday sort of cake for leaving on the counter and removing a thin slice whenever you pass by.
INGREDIENTS
Cake
113 g / ½ cup unsalted butter, at room temperature
60 g / ¼ cup vegetable oil
212 g / 1 cup light brown sugar
99 g / ½ cup granulated sugar
12 g / 2 tablespoons Meyer lemon zest
170 g / 3 large eggs
3 g / ½ teaspoon lemon oil (optional)
270 g / 2 ¼ cups all purpose flour
5 g / 1 ¼ teaspoons baking powder
3 g / ½ teaspoon fine sea salt
170 g / ¾ cup sour cream
Glaze
113 g / 1 cup confectioners’ sugar
15 g / 1 tablespoon Meyer lemon juice
15 g / 1 tablespoon heavy cream, plus more as needed
Meyer lemon zest, as needed for finishing
Here’s Precisely Why I Love Pie:
METHOD
1. Make the Cake: Preheat the oven to 350°F / 177°C. Lightly grease a 9 by 5 inch / 23 by 13 cm loaf pan with nonstick spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, brown sugar, granulated sugar and lemon zest until light and fluffy, about 4 minutes.
3. Add the eggs one at a time, mixing after each addition until fully incorporated, then scraping the side of the bowl before adding the next. Add the lemon oil and mix to combine.
4. In a medium bowl, whisk together the flour, baking powder and salt. Add half the flour mixture to the wet ingredients and mix to combine. Add the sour cream and mix until incorporated, then add the remaining flour and mix to combine.
5. Pour the batter into the prepared loaf pan and spread into an even layer, then transfer to the oven. Bake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 50 minutes to 1 hour. Cool in the pan for 15 minutes, then unmold onto a cooling rack to cool completely.
6. Make the Glaze (If Using): In a medium bowl, whisk together the confectioners’ sugar, lemon juice and cream to form a thick glaze. It should fall off the spoon in a thick drizzle, but if it’s too thick, add more cream 1 tablespoon at a time until the glaze reaches the desired consistency. Spoon over the cooled loaf, then garnish with lemon zest. Let set 15 minutes before slicing and serving.
NOTES
Instead of a glaze, try finishing the cake with fresh Meyer lemon instead! Garnish the top with thin slices of Meyer lemon, and a generous sprinkle of sparkling sugar or turbinado sugar before baking.
This cake is tasty made with other kinds of citrus - instead - tangerine is one of my favorites when they are in season!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
