Moist Meyer Lemon Loaf is a Citrus Lover’s Dream Come True – A Kitchen Hoor’s Adventures
Indulge in a burst of tangy sweetness with every bite of our Moist Meyer Lemon Loaf. Perfect for a summer picnic or an afternoon treat.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.
Nothing says spring desserts than bright and fresh citrus recipes. That includes Meyer lemon desserts. I have a few on the blog. All stemming from this #SpringSweetsWeek. Before then, I had only heard of them but never found them at my local grocery store. I’m thrilled to get a generous amount of them to create delicious recipes like this one for this event.
What are Meyer lemons and how are they different from other lemons?
Before we dive into the ingredients needed for this Moist Meyer Lemon Loaf, let’s first explore what sets Meyer lemons apart from other varieties. Meyer lemons are a hybrid citrus fruit believed to be a cross between a traditional lemon and a mandarin orange. They are smaller, rounder, and have thinner skin than regular lemons. This gives them a sweeter and more floral flavor profile. Meyer lemons are also less acidic than their counterparts, making them a popular choice for baking and cooking. Their distinct taste adds a unique twist to recipes, like this delectable lemon loaf.
My husband loves to make chicken piccata. I keep waiting for him to perfect his recipe so I can share it on the blog. He keeps changing it up every time he makes it. I think the basic recipe is the same, but this time he added mushrooms which changed the dynamic of the dish completely! And in a good way. I keep asking him if he’s finished with it and he keeps saying, “Almost!”
To me, they are like lemons combined with a drop or two of rose water. Not overly floral but definitely have a little floral hint to their flavor. I like that Meyer lemons are not as acidic as regular lemons but that does mean it might take a little more Meyer lemons that regular to get that lemon flavor you want. Don’t expect this loaf to be overly lemon in flavor. It’s there but not in your face lemon flavor.
What ingredients are needed for this Moist Meyer Lemon Loaf?
To create this Moist Meyer Lemon Loaf, you will need a handful of simple yet basic ingredients that come together to produce this moist Meyer lemon loaf:
- Butter – make sure it’s room temperature to play well with the sugar in the bowl.
- Sugar – not too much to take away from the sweetness of these Meyer lemons. This also goes into the syrup that is drizzled on top of the loaf.
- Brown sugar – this provides a little extra crunch on top of the loaf.
- Eggs – make sure they’re at room temperature to blend in better with the rest of the wet ingredients.
- Meyer lemon juice and zest – I used about 4 lemons for the juice and 3 for the zest. These go into both the lemon loaf and the syrup drizzled on top.
- Sour cream – adds a little extra moisture and tang to the loaf.
- Milk – combined with the cream keeps this lemon loaf moist.
- Vanilla bean paste – adds a nice flavor that brings out the floral notes of the Meyer lemons.
- Ground cardamom – also brings some flavor to the party to compliment the Meyer lemon flavor.
- Flour – I used all-purpose unbleached flour.
- Salt – for all desserts you should add a little salt to balance the flavors of the recipe.
- Baking powder – gives rise to the loaf and makes the crumb nice and tender.
How do you make this Meyer Lemon Loaf?
First, preheat your oven. Sometimes I forget to do this and have to wait for it to heat up before I can combine the wet and dry ingredients. If you do forget and also forget to set out your butter and eggs to come to room temperature then it’s a win win for you! Yes, I do this, too.
Of course, there’s a trick to getting these things to room temperature quickly. Heat a glass bowl of water in the microwave. Then you carefully pour out the water and put the bowl upside down over the butter or eggs. Give it about 5 to 10 minutes and they should be soft/warm enough to start making the batter.
What are some tips for making a moist quick bread like this lemon loaf?
First, make sure to measure your ingredients accurately, especially the flour. Too much flour can result in a dense and dry loaf. I fluff the flour before I measure it so it’s not dense and packed down when I go to measure it. I scoop up some flour and sprinkle it on top. Doing this a few times will aerate the flour and make sure you don’t measure too much flour for this recipe.
Next, don’t overmix the batter. I use the Alton Brown method. I stir the batter just a few times. There’s usually still some flour lumps in there, but that’s okay. The batter sits for 5 to 10 minutes before I come back and stir it one or 2 more times. This ensures that it’s not overmixed and has a light texture when it bakes.
Make sure your ingredients, especially your wet ingredients, are at room temperature. If you combine softened butter with sugar and then add in some cold eggs, it will harden the butter up. This could prevent the wet ingredients from becoming smooth and creamy like they should be. And could alter the texture and moisture of your lemon loaf.
Finally, when the loaf comes out of the oven poke it with a skewer. This will allow the lemon syrup to penetrate the loaf and bring even more moisture to the party. It elevates the lemon flavor and makes it sweet for those that don’t really like lemon desserts. Like my husband.
Serving ideas for Moist Meyer Lemon Loaf
For a delightful twist on a classic lemon loaf, serve slices with a dollop of tangy Greek yogurt, drizzle of honey, sprinkling of chopped pistachios, and a dusting of freshly grated lemon zest on top. This addition not only enhances the citrus flavors but also adds a creamy and refreshing element to each bite. The pistachios add a nice salty crunch, too.
If you’re looking to indulge, try drizzling a homemade lemon glaze over the cooled loaf. To make the glaze, simply whisk together powdered sugar, fresh Meyer lemon juice, and a touch of vanilla extract until smooth. Pour the glaze over the loaf, allowing it to drip down the sides for an extra burst of sweetness. This is a classic way to top a lemon loaf.
For a more elegant presentation, serve the Meyer Lemon Loaf alongside a scoop of rich vanilla ice cream or a light and airy vanilla mousse. This changes the bread from a breakfast treat to a delicious dessert. A light dusting of powdered sugar to garnish will complete the presentation.
Whether you choose to keep it simple with a dusting of powdered sugar or get creative with different serving ideas, one thing is certain this Moist Meyer Lemon Loaf will be the star of any gathering. Enjoy experimenting with different pairings and presentations to find your perfect way to celebrate this citrusy treat this spring!
Cook Time:
50 minutes
Total Time:
50 minutes
Indulge in a burst of tangy sweetness with every bite of our Moist Meyer Lemon Loaf ???? Perfect for a summer picnic or an afternoon treat.
Ingredients
- 1/2 cup butter
- 1 1/2 cup sugar, divided
- 2 tablespoons brown sugar
- 2 room temperature eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons lemon zest, divided
- 4 1/2 tablespoons lemon juice, divided
- 1/2 teaspoon vanilla bean paste
- 1 1/2 cups flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 F.
- In the bowl of a stand mixer combine the butter with the 1 cup of sugar and the brown sugar and beat until combined. Add the eggs one at a time stirring after each. Stir the sour cream, milk, and 3 tablespoons lemon juice together and add to the mixer. Finally, stir in 1 1/2 tablespoons of lemon zest and vanilla bean paste until combined.
- Combine the flour with the salt, ground cardamom, and baking powder in a mixing bowl and stir with a whisk to break up any lumps in the flour.
- Add the flour mixture to the batter and stir until almost combined but some pockets of flour remain. Let the batter sit for 5 to 10 minutes. Stir one or two more times before pouring the batter into a loaf pan lined with parchment.
- Bake at 350 F for 45 to 50 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean because then the carryover cooking will dry it out.
- While the loaf is baking, combine the remaining sugar, lemon juice, and lemon zest in a small saucepan and simmer until the sugar is melted and the mixture is slightly thickened. Allow it to cool in the pan.
- When the lemon loaf is done, remove it from the oven and poke the loaf with a skewer. Brush the top of the loaf with the lemon syrup and allow it to cool completely in the pan before serving.
Nutrition Information
Yield
10
Serving Size
1
Amount Per Serving
Calories 306Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 249mgCarbohydrates 48gFiber 1gSugar 33gProtein 4g
Friday #SpringSweetsWeek Recipes
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
View the list of prizes in my blood orange crepe suzette recipe.
Disclaimer:
Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
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