Meyer Lemon Loaf

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

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Meyer Lemon Loaf

Yield: 2 loaves

Prep Time: 20 min

Cook Time: 50 min

Ingredients:

LOAF:
2 2/3 cups cake flour
3/4 teaspoon baking powder
3 medium Meyer lemons (zest only)
2 cups granulated white sugar
6 large eggs, at room temperature
3/4 cup sour cream or creme fraiche, at room temperature
2 tablespoons rum
1 1/2 tablespoons fresh Meyer lemon juice
pinch of salt
9 tablespoons butter (1 stick + 1 tablespoon), melted and cooled

SIMPLE SYRUP:
1/2 cup granulated white sugar
1/2 cup water
1 medium Meyer Lemon (juice only)

Directions:

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.

Source: RecipeGirl.com (Adapted from Desserts by Pierre Herme, and inspired by The Barmy Baker Blog )

Leave a Comment




6 Responses to “Meyer Lemon Loaf”

  1. 1

    Lisa — November 6, 2009 @ 2:45 PM

    Can’t wait to try this recipe

  2. 2

    carol — January 18, 2010 @ 6:47 PM

    yummy i added blueberries 1 cup to the second loaf. your photos are fantastic going to try cranberry chicken next

  3. 3

    Shavaughn Moss — October 31, 2010 @ 8:24 PM

    Followed directions exactly as given and the cake did not cook properly. I used a hand whisk and am wondering whether I should have just used my mixer. The recipe also says to add flour mix in four parts, then melted butter so I did it that way, all the while thinking I should have been alternating, but I followed the directions to the letter and word and the loaf/bread/cake was “dumb”. It did not taste bad, but it was just “dumb” Further this was my first time trying Meyer lemons (something I’ve been looking forward to), but I didn’t really taste anything special in this loaf/bread/cake. Maybe I need to try again. If anyone knows where I went wrong, let me know.

  4. 4

    Patti Kumazawa — February 26, 2012 @ 7:02 PM

    These are wonderful!! I made icing from the leftover lemons’ juice and used that instead. I loved the mixing by hand. The sugar and the lemon zest combination is sooooo fragrant. I weighed out 266 grams of unsifted cake flour and it works perfectly (I lost my sifter.)

  5. 5

    Peggy — March 22, 2014 @ 4:45 PM

    What can you use in place of rum?

    • Lori Lange replied: — March 31st, 2014 @ 9:01 AM

      Vanilla?