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Uncut Recipes

Meyer Lemon Pound Cake Recipe ( マイヤーレモンパウンドケーキ )

Recipes > Japanese Recipes > Japanese Cake Recipes


 

Japanese Meyer Lemon Pound Cake Recipe ( マイヤーレモンパウンドケーキ )
Photo: ©Arianna Trevino/Flickr

 

 

TRADITIONAL JAPANESE RECIPE: Lemon Pound Cake is good, Meyer Lemon Pound Cake is even better. If you live in Japan Meyer Lemons can be found between December and May, but they're hard to find no matter what.

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree, but it became so popular in the united states during the 1970s that people thought to grow them and actually eat them.

 

 

 



Skill Level: Skill Level Time: 90 Minutes
Price: Price Makes: 1 Cake


 

 

 

Ingredients:





  Conversions


  • Metric:

     

     

     

    187gr All-Purpose Flour

    n/a All-purpose flour for dusting

    180gr Low-Fat Buttermilk

    2 Meyer Lemons
    ( zested )

    150gr Sugar

    60gr Plain Fat-Free Yogurt

    1 large Egg

    4gr Unsalted Butter
    ( for greasing )

    110gr Unsalted Butter
    ( softened )

    2.5gr Baking Powder

    2.5gr Baking Soda

    2.5gr Pure Vanilla Extract

    1.5gr Kosher or Sea Salt
    ( half for Table Salt )



    For the Meyer Lemon Glaze:

    60gr Powdered Sugar
    ( sifted )

    25gr Meyer Lemon Zest

    15gr Meyer Lemon Juice




  • Imperial:

     

     

     

    6.59oz All-Purpose Flour

    n/a All-purpose flour for dusting

    6.34oz Low-Fat Buttermilk

    2 Meyer Lemons
    ( zested )

    5.29oz Sugar

    2.11oz Plain Fat-Free Yogurt

    1 large Egg

    0.14oz Unsalted Butter
    ( for greasing )

    3.88oz Unsalted Butter
    ( softened )

    0.08oz Baking Powder

    0.08oz Baking Soda

    0.08oz Pure Vanilla Extract

    0.05oz Kosher or Sea Salt
    ( half for Table Salt )



    For the Meyer Lemon Glaze:

    2.11oz Powdered Sugar
    ( sifted )

    0.88oz Meyer Lemon Zest

    0.52oz Meyer Lemon Juice




  • Cups:

     

     

     

    1.5 cups All-Purpose Flour

    n/a All-purpose flour for dusting

    0.75 cup Low-Fat Buttermilk

    2 Meyer Lemons
    ( zested )

    0.75 cup Sugar

    0.25 cup Plain Fat-Free Yogurt

    1 large Egg

    0.5 tablespoon Unsalted Butter
    ( for greasing )

    0.25 cup Unsalted Butter
    ( softened )

    0.5 teaspoon Baking Powder

    0.5 teaspoon Baking Soda

    0.5 teaspoon Pure Vanilla Extract

    0.25 teaspoon Kosher or Sea Salt
    ( half for Table Salt )



    For the Meyer Lemon Glaze:

    0.5 cup Powdered Sugar
    ( sifted )

    0.5 teaspoon Meyer Lemon Zest

    1 tablespoon Meyer Lemon Juice




 

 

 

Directions:


 

01 - Preheat the oven to 175C / 350F.

02 - Place a rack in the oven right in the middle.



03 - Butter an 20x10cm / 8x4in loaf pan.

04 - Dust the inside of the pan with some Flour and tap out the excess.

05 - Line the bottom with parchment paper and repeat STEP 04: butter the paper, dust it and flour it and tap out the excess. Set aside.

06 - In a medium bowl, combine Flour, Baking Powder, Baking Soda, and Salt and whisk well. Set aside.



07 - Place Sugar and Meyer Lemon Zest in a food processor and pulse for about 30 seconds.

08 - In a large mixer bowl at medium speed, mix Butter and the Lemon-Sugar made in STEP 07. Mix at medium speed until light and fluffy.

09 - Add Egg and Vanilla and keep mixing.



10 - In a separate clean bowl, combine Yogurt and Buttermilk.

11 - Reduce speed of the mixer to low and slowly add flour mixture prepared in STEP 06 and Yogurt misture prepared in STEP 10, and beat until well combined.



12 - Once the Batter is ready, pour the Batter into the prepared pan.

13 - Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

14 - Let the Meyer Lemon Pound Cake cool in the pan for 10-15 minutes and then carefully remove it from the pan and let it cool completely on a wire rack.



For the Meyer Lemon Glaze:

15 - To prepare Glaze, sift the Powder Sugar in a medium bowl.

16 - Add the Meyer Lemon Zest and Juice and whisk all together.

17 - Drizzle the Glaze over the cooled Cake and let set before serving.





Notes:


- Store leftovers in an airtight container in the refrigerator up to 3 days.




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Japanese Meyer Lemon Pound Cake Recipe ( マイヤーレモンパウンドケーキ )



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06 Reviews

Sissi
February 20, 2020

It was delicious and went very well with my tea!
Cheers
Sissi




Eri
February 19, 2020

I was thinking about making a pound and here we go meyer lemons. I had two in the fridge and the cake is already in the oven. smells delicious. I'm bored right now lol waiting for the cake lol




Alexandra
February 17, 2020

I adore pound cakes and this meyer lemon cake was awesome. thank you so much for this recipe xxx




Sue
February 11, 2020

I've tried making it and I love the taste of zest in this one. It's really a delicious recipe. Even the glaze, I like the idea of having zest in it, it makes it complete in your mouth. Thanks for the recipe!




Laura
February 08, 2020

I love lemon cakes they are so refreshing. I rememberd this shared on facebook last year and it was really good. I'll save it this time.




Ben
February 03, 2020

Oh jesus this is the best chocolate competitor in my family. We eat lots of lemon cakes here. Thank you for sharing it.










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