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!
