I love edible gifts (I mean seriously, what’s not to like?) and these Meyer Lemon Pound Cakes are little bite-size rays of sunshine that are easy on the eye and refreshingly delicious. The perfect antidote to the start of winter.

The key ingredient is the humble Meyer lemon. You will find them in most grocery stores this time of year, and they are a cross between lemons and mandarins making them much sweeter than ordinary lemons. Even once you’ve wrapped them in cellophane, their presence means that these pound cakes are mouthwatering good and packed with vitamin C.

If you are more organized than me and have bought and wrapped all of your gifts, then these cakes are worth making as a gift to you.

Meyer Lemon Pound Cake – because you are worth it…

Mini Meyer Lemon Pound Cake
Yield: 12 mini loafs

Tools: mini loaf pan available at Michael’s, Home Goods or any baking supplies shop.

  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 lemons)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
  • 3/4 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar, sifted

Before you get to work, take the eggs, butter and milk out of the fridge for at least 30 minutes to bring them all to room temperature. They will bind better if they not cold.

In the meantime, heat your oven to 350 degrees F.

Cream the butter and 1 1/2 cups of sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a bowl.

In another bowl, combine 1/4 cup lemon juice, milk and vanilla.

Add flour and milk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

When cakes are done spoon the lemon syrup over cakes. You can use a toothpick to pierce the cake then pour the syrup on. Don’t worry about the holes as you will be covering with confectioners’ sugar. Let cakes cool completely.

For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Dust with confectioners sugar before serving if desired.