Meyer Lemon Loaf

This recipe has been featured in a post on The Recipe Girl blog: Meyer Lemon Loaf.

MEYER LEMON LOAF
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LOAF:
2 2/3 cups cake flour
¾ tsp baking powder
3 medium Meyer lemons (zest only)
2 cups granulated sugar
6 large eggs, at room temperature
¾ cup sour cream or creme fraiche, at room temperature
2 Tbs rum
1½ Tbs fresh Meyer lemon juice
pinch of salt
9 Tbs butter (1 stick + 1 Tbsp.), melted and cooled

SIMPLE SYRUP:
½ cup granulated sugar
½ cup water
1 medium Meyer Lemon (juice only)

1. Preheat oven to 350°F. Butter and flour 2 loaf pans. 8-inch loaf pans would work best, but you can use 9-inch loaf pans if you don’t mind the loaves a little flatter.

2. Sift together flour and baking powder; set aside.

3. Place sugar and lemon zest in a large mixing bowl, and rub together until the sugar is lemon-scented and a bit clumpy. Add the eggs and beat with a whisk until the mixture is a light lemon color and thickened a bit. Whisk in sour cream, then salt, then rum and lemon juice.

4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a thick, pourable batter flecked with lemon zest.

5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until toothpick inserted in center comes out clean.

6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.

7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool.

Yield: 2 loaves
Recipe Source: Adapted from Desserts by Pierre Herme, and inspired by The Barmy Baker Blog

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RATE THIS RECIPE[ratings]

“This is a moist, moist cake… lighter than a pound cake and flecked with yummy lemon zest. We loved it!”
-San Diego, CA

“This was beautiful and delicious!!”