Meyer lemons transform from tart to sweet in this Meyer lemon pound cake recipe. The bright and citrusy flavors of the lemon flow throughout the cake, making it a tasty winter dessert.

Meyer Lemon Pound Cake Recipe
When I saw Meyer lemons on the shelf in the market, I immediately added them to my basket and knew they would be perfect for a winter citrus dessert. Since their flavor is bright and rather sweet compared to a regular lemon, I wanted to add them to something that would show off their flavor. A simple pound cake is the perfect match for the bold lemon flavor.
If you are new to Meyer lemon, get ready to fall in love with the winter citrus fruit. The lemons fall on the sweeter scale compared to your regular lemon. The citrus fruit also has more earthy and floral notes. If you are shopping in the market and are not sure if you have a regular lemon or a Meyer lemon, there are some clues to look for. Meyer lemons are smaller in size and have a deeper yellow color. They also have smoother skin that is less bumpy.
To get that signature Meyer lemon flavor throughout the cake, everything lemon is added to the batter. Both lemon zest and juice are incorporated to get the strongest Meyer lemon flavor possible. The lemon flavor is the star of the show but isn't overpowering so much that it is unpleasant.
Love winter citrus season and want to take advantage of using all the oranges and more in your baked goods? Try making my spiced orange olive oil cake, lemon rosemary bundt cake, or brown sugar citrus cookies.
Why I Love This Meyer Lemon Pound Cake
- Seasonal Treat - The bright flavors of the seasonal produce make it a must-have ingredient.
- Bright and Bold - The flavors are bright and take over in the best way possible.
- Simple Presentation - The cake gets a simple glaze and a dusting of Meyer lemon zest to create a slice of cake that is almost too pretty to eat.
Ingredients Needed For Meyer Lemon Pound Cake
See below for all the details on what you'll need to make the full recipe.
- Meyer lemons - The signature flavor of the cake.
- Sour cream - Keeps the cake moist and fluffy.
- Eggs - An extra egg yolk to add more richness.
- Whole milk - A splash of whole milk is used to create a soft crumb
- Flour - All-purpose flour is used in the batter.
How To Make Meyer Lemon Pound Cake
- Prepare
Preheat the oven to 350 and prepare a loaf pan with grease or parchment. Set the loaf pan to the side.
- Prepare the lemon.
In a medium-sized bowl, mix together the dry ingredients
- Whisk dry ingredients.
In a medium-sized bowl, mix together the dry ingredients.
- Mix the wet ingredients.
In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed and add the eggs one at a time. Then add in the sour cream, lemon juice, lemon zest, and vanilla.
- Combine ingredients.
Add the dry ingredients, alternating with the milk, into the butter mixture, scraping down the sides of the bowl as needed.
- Bake the cake.
Pour the batter into the prepared loaf pan and bake the cake for 50-60 minutes.
- Make the glaze.
While the cake is baking, make the glaze. Combine the powdered sugar, lemon juice, and heavy cream. Mix until the glaze has reached the desired consistency.
- Glaze the cake.
When the cake is fully cooled, top the cake with the lemon glaze. Add a dusting of lemon zest and enjoy.
Serving Suggestions
This Meyer lemon pound cake is great for all occasions. Serve it for a breakfast dessert treat, have it as a snack with a cup of tea in the afternoon, or end the day with a slice or two. The lemon flavor adds a lightness to the cake, making it great (or quite dangerous!) to eat any time of the day.
Make Ahead and Storage
- Make Ahead: This cake is best enjoyed fresh but can easily be made 1-2 days ahead of time and kept in an airtight container until ready to eat. If making the cake ahead of time, hold off on glazing the cake to keep it from getting soggy. The glaze can be made ahead of time and kept in the refrigerator until you are ready to use it. Let the glaze come to room temperature so it will spread easily.
- To Store: Keep the pound cake in an airtight container for 3-5 days. The glaze might make the cake slightly soggy.
- To Freeze: It is best to save any extra cake in slices and wrapped individually in plastic in the freezer. Store the slices in an airtight container or plastic bag in the freezer for 2-3 months.
Tips and Variations
- Swapping Citrus - Don't love the Meyer lemon flavor? Try swapping the lemons for blood oranges, or try out my spiced orange olive oil cake for a similar loaf cake.
- Lemon overload - A small amount of the Meyer lemon flavor goes a long way. The juice from one lemon will be enough, so don't add any extra to the batter.
- Just the lemon - If you want to keep the lemon flavor pure and not overly sweet, skip the glaze. The naked cake will be great on its own.
FAQs
Even though they both come from the lemon family, the two fruits are very different. Meyer lemons are floral, earthy, and sweeter than your typical lemon. They can be swapped, but understand that it will add a different citrus flavor to whatever you are making.
People go crazy for Meyer lemons because of their unique flavor. They are much sweeter than everyday lemons and have a slight earthy and floral flavor.
When making a pound cake, you want to cream the butter and sugar until they are light and fluffy. It is also important that you don't overmix the batter, especially when the eggs are mixed in. If the batter is overmixed, it will be dense and gummy.
Meyer Lemon Pound Cake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 stick, 8 tablespoons, unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, plus 1 egg yolk
- ½ cup sour cream
- zest of a lemon
- juice of one Meyer lemon
- 1 teaspoon vanilla
- 2 tablespoon whole milk
Lemon Glaze
- 1 cup powdered sugar
- 3 tablespoon Meyer lemon juice
- 2-3 tablespoon heavy cream
- lemon zest for dusting
Instructions
- Preheat the oven to 350 and prepare a loaf pan with grease or parchment. Set to the side.
- In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set to the side.
- Zest the lemon rind in a small bowl. Once the zest has been collected, juice the lemon in a small bowl and set to the side.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Add in the eggs, followed by the sour cream, lemon juice, lemon zest, and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
- Add the dry ingreidents to the butter mixture, alternating with the milk. Mix on low until combined.
- Add the batter to the prepared pan and bake in the oven for 50-60 minutes, or until a toothpick runs clean from the cake.
- While the cake is baking, make the glaze. Combine the lemon juice, heavy cream, and powdered sugar in a bowl. Whisk until desired consistency is reached.
- Let the cake cool completely in the pan. When the cake is cool, take it out of the pan and pour the glaze on top. Top with a dusting of lemon zest.
Jonah says
Your instructions have baking soda but don’t say how much on the ingredients list
Margo says
1/2 teaspoon!