The Ultimate Meyer Lemon Loaf: A Recipe for Unforgettable Citrus Bliss

Prepare to elevate your baking game with this absolutely irresistible Meyer Lemon Loaf recipe. If you’ve yet to experience the magic of Meyer lemons, you’re truly in for a treat. These extraordinary citrus fruits are wonderfully sweeter and more fragrant than their common counterparts, making them the secret ingredient for a truly exceptional lemon loaf.

Meyer Lemon Loaf with a slice cut on a wooden cutting board, garnished with fresh lemon slices. — A perfectly sliced Meyer Lemon Loaf, showcasing its moist texture and vibrant color.

My journey with Meyer lemons began quite serendipitously during a routine grocery trip. I was genuinely surprised to discover them at my local supermarket, as they aren’t always prominently displayed. One taste of this homemade lemon loaf, crafted with these unique lemons, and I was utterly hooked. The following week, I eagerly returned to purchase another bag, determined to keep this newfound delight in my baking rotation.

This isn’t just any lemon loaf; it’s an experience. Prepare for a dessert that is extraordinarily lemony, intensely moist, beautifully dense yet remarkably light in texture, and absolutely delicious. If you prefer a subtle whisper of citrus, this might not be the recipe for you. This loaf is designed for true lemon aficionados who crave a vibrant, unapologetic burst of fresh lemon flavor in every bite.

What Makes Meyer Lemons So Special?

Fresh Meyer lemons and grated zest on a wooden board, highlighting their unique color and aromatic peel. — The distinctive golden hue of Meyer lemons, a visual testament to their sweetness.

Meyer lemons stand apart from traditional Eureka or Lisbon lemons due to their distinct flavor profile. While still recognizably lemony, they possess significantly less acidity and a noticeable sweetness that leans towards a floral or even subtly spicy note. The zest, in particular, is incredibly fragrant and bright, adding a complex aromatic depth that elevates baked goods. Furthermore, Meyer lemons have a thinner peel and considerably less bitter white pith beneath it, making them ideal for recipes where zest is a star ingredient.

The Origin of Meyer Lemons

These remarkable fruits were first identified in 1908 by Frank N. Meyer, an explorer for the U.S. Department of Agriculture, hence their name. They are believed to be a natural hybrid, a delightful cross between a conventional lemon variety (like Eureka or Lisbon) and a Mandarin orange. This unique lineage contributes to their less acidic, sweeter, and more aromatic qualities, making them a favorite among chefs and home bakers alike, especially during their peak season from late fall through early spring.

Crafting Your Perfect Meyer Lemon Loaf: A Step-by-Step Guide

Baking this Meyer Lemon Loaf is a rewarding process that doesn’t require complex techniques, but rather careful attention to detail to achieve that unparalleled moistness and flavor. Let’s walk through each stage to ensure your loaf turns out perfectly every time.

1. Prepare Your Dry Ingredients

Dry ingredients, including flour, baking powder, and salt, combined in a metal bowl, ready for mixing. — Sifting dry ingredients ensures a light and airy texture for your lemon loaf.

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Sifting these ingredients together ensures they are well combined and helps to prevent lumps, contributing to a smoother batter and a tender crumb. Set this mixture aside as you prepare your wet ingredients.

2. Combine the Wet Ingredients for a Rich Base

Meyer Lemon Loaf wet ingredients, including sour cream, sugar, eggs, and lemon zest, combined in a bowl. — The vibrant mixture of wet ingredients, infused with fresh Meyer lemon zest.

You don’t necessarily need an electric mixer for this recipe, though you’re welcome to use one for convenience. In a large mixing bowl, whisk together the sour cream, granulated sugar, large eggs, freshly grated Meyer lemon zest, pure vanilla extract, and pure lemon extract. Continue whisking until the mixture is smooth and well combined. The sour cream is crucial here, as it provides an incredible amount of moisture and a delicate tang that perfectly complements the Meyer lemon flavor.

Next, gently fold in the vegetable or canola oil until it’s fully incorporated into the mixture. The oil contributes to the loaf’s moistness and tender texture, ensuring it stays fresh for longer.

3. Gradually Bring it All Together

Slowly add the dry ingredients to the wet ingredients, whisking them together just until they are combined. Be careful not to overmix, as overworking the flour can lead to a tough loaf. A few small lumps are acceptable; it’s better to slightly undermix than to overmix.

4. Bake to Golden Perfection

Pour the prepared batter evenly into a greased and floured 9×5-inch loaf pan, ideally lined with parchment paper for easy removal. Bake for approximately 50-60 minutes in a preheated oven set to 350°F (175°C). The loaf is ready when a toothpick inserted into the center comes out clean, and the top is beautifully golden brown.

5. The Essential Lemon Soaking Syrup

While your loaf is cooling slightly (it should still be warm), prepare the soaking mixture. In a small saucepan, combine freshly squeezed Meyer lemon juice and granulated sugar. Simmer over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes clear and syrupy. This step is vital for infusing the loaf with extra moisture and an intense burst of lemon flavor.

Unlike some recipes that suggest removing the loaf to a cooling rack, I highly recommend leaving your warm loaf in its pan. Carefully pour the warm lemon syrup evenly over the top of the loaf. Allowing it to soak directly in the pan ensures every crevice and crumb absorbs that glorious lemony goodness, resulting in an exceptionally moist and flavorful cake.

6. The Grand Finale: A Zesty Glaze

Icing being drizzled over the warm Meyer Lemon Loaf, creating a beautiful and delicious finish. — The final touch: a vibrant Meyer lemon glaze, adding both beauty and tang.

Once the loaf has cooled completely in the pan and absorbed all the soaking syrup, carefully remove it to a wire rack set over a sheet pan. Now, it’s time for the glaze! In a small bowl, whisk together confectioners’ sugar, freshly squeezed Meyer lemon juice, and the zest of half a Meyer lemon. The consistency should be thick enough to drizzle but still pourable. Slowly drizzle this luscious glaze generously over the cooled lemon loaf. Allow the glaze to set for a few minutes before slicing and indulging.

Meyer Lemon Loaf on a wire rack with the glaze setting, ready to be enjoyed. — The glistening glaze indicates a truly special treat awaiting.

Serving & Storage Tips for Your Meyer Lemon Loaf

A perfectly sliced Meyer Lemon Loaf on a wooden board, ready for serving. — Each slice reveals the exquisite moistness and vibrant lemon essence.

Behold all that lovely moisture! This Meyer Lemon Loaf is exactly the kind of lemon dessert I’ve always craved but struggled to find or create. Many recipes fall short on moisture, leaving me disappointed. But this Meyer Lemon Cake delivers perfection every single time. It’s truly the most spectacular Meyer lemon loaf you will ever taste!

Serve this delightful loaf at room temperature or slightly warmed for an extra treat. It pairs wonderfully with a cup of coffee or tea, making it perfect for breakfast, brunch, an afternoon snack, or a light dessert. For an elegant presentation, garnish with a few thin slices of fresh Meyer lemon.

Storage Instructions

To keep your Meyer Lemon Loaf fresh, store it in an airtight container at room temperature for up to 3-4 days. If you prefer, or for longer storage, you can refrigerate it for up to a week. For an even longer shelf life, individual slices or the whole loaf can be frozen for up to 2-3 months. Simply wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw at room temperature when ready to enjoy.

Troubleshooting Your Meyer Lemon Loaf

Even experienced bakers can encounter minor hiccups. Here are a few tips to ensure your Meyer Lemon Loaf always turns out flawlessly:

Loaf is Dry: Ensure you’re not overmixing the batter, which can develop gluten and make the cake tough. Also, check your oven temperature; a too-hot oven can dry out baked goods quickly. Make sure all ingredients are at room temperature for optimal mixing and moisture retention.
Soggy Bottom: This usually means the loaf wasn’t baked long enough or absorbed too much soaking syrup without proper cooling time. Always test for doneness with a toothpick and ensure the loaf cools slightly before adding the syrup.
Glaze is Too Thin/Thick: Adjust the consistency by adding more confectioners’ sugar for a thicker glaze or a few drops more lemon juice for a thinner one.
Lack of Lemon Flavor: Always use fresh Meyer lemons for both zest and juice. Don’t skip the lemon extract, as it provides a concentrated flavor boost. Ensure you’re using enough zest, as it holds most of the aromatic oils.

More Delicious Spring Dessert Recipes to Explore

If you’ve fallen in love with the bright, refreshing flavors of this Meyer Lemon Loaf, you’re in for a treat with these other delightful spring desserts. Perfect for any occasion, they bring a touch of sunshine to your table.

Strawberry Shortcake Recipe From Scratch
Meyer Lemon Bundt Cake Recipe
Lemon Crumb Cake

Do you love sharing delicious recipes? If you’re on Pinterest, don’t forget to save this Meyer Lemon Loaf recipe to one of your boards!

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Meyer Lemon Loaf Recipe

Meyer Lemon Loaf with a slice cut on a wooden cutting board. — This Meyer Lemon Loaf is extra lemony, extra moist, dense yet light, and utterly delicious!

Average Rating: 3.81 out of 5 stars from 21 votes

Print Recipe

Course: Dessert | Cuisine: American

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes

Servings: 10 | Calories: 503kcal

Author: Leigh Harris

Ingredients

For the Loaf

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup sour cream
1 cup sugar
3 large eggs
2 tsp. grated Meyer lemon zest (about 2 lemons)
1/2 tsp. pure vanilla extract
1 tsp. pure lemon extract
1/2 cup vegetable or canola oil

For the Soaking Mixture

1/4 cup freshly squeezed Meyer lemon juice
1/4 cup sugar

For the Glaze

1 cup confectioners’ sugar
2 Tbs. freshly squeezed Meyer lemon juice
Zest of half Meyer lemon

Instructions

Preheat the oven to 350 degrees F (175°C).
Grease a 9×5-inch loaf pan.
Line the bottom of the pan with parchment paper.
Grease and flour the pan over the parchment paper.
Sift together the flour, baking powder, and salt into one bowl.
In a large mixing bowl, whisk the sour cream, 1 cup sugar, eggs, lemon zest, vanilla extract, and lemon extract (optional) together until combined.
Slowly whisk the dry ingredients into the wet ingredients until just combined.
With a rubber spatula, fold the vegetable oil into the batter, ensuring it’s all incorporated without overmixing.
Pour the batter into the prepared pan and bake for about 50-60 minutes (baking time may vary), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, prepare the soaking mixture: cook the 1/4 cup Meyer lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for about 10 minutes.
Place the warm cake (still in the pan) on a sheet pan. While the cake is still warm, slowly pour the lemon-sugar soaking mixture over the cake and allow it to fully soak in.
Cool the loaf completely in the pan before removing.
For the glaze, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl. Whisk until smooth. Drizzle evenly over the completely cooled cake. Slice and serve!

Nutrition Information