Meyer Lemon Pound Cake

Update : January 28, 2026

why make this recipe

Meyer Lemon Pound Cake is a delightful dessert that combines the rich, buttery flavor of traditional pound cake with the bright, tangy taste of Meyer lemons. This cake is perfect for any occasion, whether it’s a family gathering, a cozy afternoon tea, or a festive celebration. The unique flavor of Meyer lemons makes this cake stand out, adding a fresh twist that everyone will love. Plus, it’s easy to make and always impresses!

how to make Meyer Lemon Pound Cake

Ingredients:

1 3/4 cups (230 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (60 g) sour cream
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup (250 g) plus 2 additional tablespoons granulated sugar
1 cup (227 g) 2 sticks unsalted butter (at room temperature)
5 large eggs (at room temperature, beaten)
1/4 cup (50 g) granulated sugar
1/4 cup (60 ml) Meyer lemon juice
1/2 cup (65 g) confectioners’ sugar (sifted)
1 tablespoon Meyer lemon juice

Directions:

To make the cake:

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix the sour cream, Meyer lemon juice, and lemon zest.
In a large bowl, cream the butter and 1 cup of granulated sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, mixing well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream mixture. Start and end with the flour mixture.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

To make the glaze:

In a small bowl, mix the 2 tablespoons of granulated sugar, 1/4 cup of Meyer lemon juice, and sifted confectioners’ sugar.
Stir until smooth and drizzled over the cooled cake.

how to serve Meyer Lemon Pound Cake

Slice the Meyer Lemon Pound Cake and serve it plain or with a dollop of whipped cream on the side. You can also present it with fresh berries for a pop of color and flavor. It pairs nicely with tea or coffee, making it a delightful treat for guests.

how to store Meyer Lemon Pound Cake

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to three months.

tips to make Meyer Lemon Pound Cake

Ensure your butter and eggs are at room temperature for better mixing.
Don’t overmix the batter; it should be just combined for a tender cake.
Adjust the amount of Meyer lemon juice in the glaze for personal preference on sweetness and tartness.
If Meyer lemons are not available, regular lemons can be replaced, but the flavor will be slightly different.

variation

For a fun twist, you can add poppy seeds to the batter for a delightful crunch or mix in some blueberries or raspberries for added flavor and color. You could also experiment by using different citrus fruits like blood oranges or limes.

FAQs

1. Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons, but the flavor will be more tart compared to the sweeter taste of Meyer lemons.

2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum if needed.

3. How can I enhance the lemon flavor in the cake?
To enhance the lemon flavor, you can add extra zest or use a bit more lemon juice in the batter. Additionally, using a lemon-infused sugar can also boost the flavor.