Lemon Pound Cake With Cake Mix And ...
Lemon Pound Cake With Cake Mix And Sour Cream
How to Make the Meyer Lemon Pound Cake?

Meyer lemons are named after Frank N. Meyer, an agricultural adventurer who discovered the plant in the early twentieth century and brought it back to America. discovered these unique lemons in their native China, where they were being utilized as attractive houseplants. The fruit’s actual potential was not realized until chefs like Alice Waters began utilizing it at her Chez Panisse restaurant. Meyer lemons first gained popularity in the early 2000s when Martha Stewart used them in various dishes.

How to Make the Meyer Lemon Pound Cake

Before using the lemons, make sure they’re clean and dry. You can utilize the zest by grinding it with a Microplane grater or peeling it with a sharp knife or peeler. Meyer lemon peel is much thinner than conventional lemon peel, so be careful not to puncture the fruit when peeling. Cut the fruit in halves and juice it, chop it for chutneys or salads, or slice it for baking or savory recipes. Meyer lemons can often be substituted for lemons for a sweeter finish or oranges for a tangier meal.

How to Make the Meyer Lemon Pound Cake?

Meyer lemons are a lovely citrus fruit. Meyer lemons are a mix between lemons and Mandarin oranges that originated in China. They have a sweeter flavor than regular lemons. They’re perfect in this moist pound cake. This delicious cake has a great crumb texture and is likely to be a hit with lemon fans, even if you’re not a lemon fan. This fantastic cake that’s simple to make, forgiving in the oven, and pairs well with a wide range of toppings – whipped cream, chocolate sauce, fresh fruit, sorbets, ice cream, honey!

Ingredients

  • 4 Meyer lemons
  • 8 ounces (2 sticks) of unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • Four large eggs, room temperature
  • One teaspoon of vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 Meyer lemons, juiced
  • 1/2 cup granulated sugar
  • One tablespoon of unsalted butter
  • 1/8 teaspoon salt

Steps to Make it

  1. Preheat the oven to 350° F. Butter a 9- x 5-inch loaf pan.
  2. Grate the zest of four Meyer lemons into a basin and set it aside. Remove the lemons’ tops and bottoms. Place the cut end of the lemon on a chopping board and slice off the remaining outer peel and pith, following the curve of the lemon. Cut the segments away from the membrane over the zest bowl and let the meat fall into it. Remove any seeds from the fruit and squeeze as much juice into the dish. Break the lemon into tiny chunks using a fork.
  3. Sift the flour, baking powder, and salt into a bowl. Mix.
  4. In a mixing dish, cream together the butter and sugar until creamy. One by one, crack the eggs into the mixture. Mix in the vanilla and lemon juice. One minute of blending will appear curdled, but that is fine.
  5. Toss the flour mixture into the wet mixture thoroughly. Gently fold in the flour until it is completely mixed. Avoid overmixing.
  6. Place in the oven in the loaf pan. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Check on the cake from time to time, and if it starts to brown too much, cover it with foil. Remove from the oven and set aside to cool in the pan. After 30-45 minutes, run a knife around the pan’s edge and invert the cake onto a cooling rack to complete cooling.

Make the Citrus Syrup

  1. Combine the Meyer lemon juice, sugar, butter, and salt in a small saucepot. Bring to a low boil. Remove from heat after stirring until sugar melts.
  2. Using a skewer, poke holes in the top of the pound cake. Over the cake, drizzle the citrus syrup. Any remaining syrup should be stored in a covered jar in the refrigerator.

Meyer Lemon Pound Cake

What are Meyer Lemons?

According to legend, Meyer lemons are a mix between an ordinary lemon and a mandarin orange. The fruit has a smooth, deep yellow skin and is roughly the size of a lemon, occasionally slightly smaller. The thin peel can turn practically orange when fully grown. The flesh and juice of this lemon are sweeter than conventional lemons, and they can be eaten raw or cooked. The whole lemon (without the seeds) can be used because the peel is thin and lacks a thick, bitter pith. Meyer lemons are more expensive than conventional lemons since they are considered a specialty item.

Meyer lemons are still available in select specialized and organic markets, especially during the winter months, and you can sometimes buy them directly from the producer online. Lemons are usually sold by the lemon, loose by the pound, or in 1-10 pound sacks. Meyer lemons are available fresh from December through May. Purchase firm, weighty fruit that is brightly colored, smooth, and free of dark or soft patches. Because of their lustrous, dark green leaves and bright yellow fruit, Meyer lemon trees are popular aesthetic and home gardening plants. They like warm regions, although, in more excellent locations, they can be cultivated in pots and overwintered indoors.

How to Store Meyer Lemons?

For optimal results, refrigerate fresh Meyer lemons in a sealed plastic bag in the crisper drawer. Depending on how fresh they are, they can last a week or longer, and the lemons will keep for a few days if kept at room temperature. The juice can be frozen in an ice cube tray and kept frozen for six months in a freezer-safe bag or container. Meyer lemons can be kept for up to a year in the fridge, candied peels for six months, and cooked chutney or marmalade for three weeks or six months if properly bottled.

Can you Substitute One for the Other?

It is debatable. Meyer lemons are an excellent substitute for regular lemons in dessert recipes since they have a sweeter, more flowery flavor than regular lemons. On the other hand, Meyer lemons aren’t going to give the same results as regular lemons in recipes that call for a sharper, more acidic flavor from the lemon juice (like this lemon vinaigrette). If you don’t have Meyer lemons on hand, you can substitute a mixture of fresh lemon juice and orange or tangerine juice. You can also replace the grated Meyer lemon peel with equal parts lemon zest and orange, tangerine, or mandarin zest.

What’s the Difference Between Meyer Lemons and Regular Lemons?

The good news is that just by looking at them, you can tell the difference between Meyer and standard lemons. Compared to Meyer Lemons, regular lemons are more significant and brighter in color, and Meyer lemons are distinguished by their bright yellow skin and dark yellow flesh. They have smoother skin than a typical lemon, and they are also smaller and rounder than regular lemons.

A Meyer lemon can easily be distinguished from a conventional lemon in flavor, and they’re sweeter and less acidic. A pH test conducted by Cook’s Illustrated revealed that ordinary lemon juice is 1.3 times more acidic than Meyer lemon juice. The rinds of the two lemons are also different: the Meyer lemon has a considerably more aromatic rind when zested.

Conclusion

Meyer lemons have a sweeter flavor and a milder acidic bite than regular lemons. Their form and peel let you distinguish them in the market. The most common standard lemon kinds are Eureka and Lisbon, which are light or bright yellow, rectangular, and have a thick, rough peel. Meyer lemons have a beautiful orange-yellow peel that is thin and silky. Because Meyer lemons are more challenging to come by, they are usually clearly labeled to distinguish them from ordinary lemons. Meyer lemons are more challenging to come by than regular lemons. Due to their thin skin doesn’t travel well and is more frequently accessible in citrus-growing countries.