The smell of citrus always takes me back to Sunday kitchens, sunlight warming the countertops, and someone whisking away in an apron. This Meyer Lemon Pound Cake brings that same nostalgic magic vibrant, sweet, and delicately tangy. It’s trending across TikTok and Pinterest for good reason: easy prep and a gorgeous, bakery-worthy finish. Craving cozy with a citrus kick? This cake bakes in about an hour and tastes like a sweet piece of home.
This moist, tender-crumbed pound cake features a buttery base infused with sunshine-bright Meyer lemons. You’ll only need pantry essentials eggs, flour, sugar and a few fresh lemons. It bakes evenly, slices cleanly, and makes a stunning centerpiece for gatherings or quiet moments. All measurements and details below!
As a kid, I remember zesting lemons with my grandmother, that fresh fragrance lifting through the air. Years later in the test kitchen, I’ve fine-tuned this recipe into something truly special a perfect balance of tart citrus and soft sweetness. There’s even a secret technique that guarantees flavor in every bite.
Why You’ll Love This Meyer Lemon Pound Cake
Bright citrus flavor: The sweet-tart Meyer lemons deliver a refreshing zing that elevates this pound cake beyond the typical.
Easy and foolproof: No fancy mixers or elusive ingredients just simple steps and straightforward staples.
Melt-in-your-mouth texture: Buttery, rich, and moist with a bakery-style tender crumb that practically melts on the tongue.
Nostalgic comfort: Ideal for coffee catch-ups, teatime, or a cozy dessert with a dear memory baked in.
Key Tips for Making the Perfect Meyer Lemon Pound Cake
Room temperature ingredients: Use softened butter and room-temperature eggs for even mixing and smooth batter.
Lemon zest secret: Rub the zest into the sugar with your fingers to release essential oils for next-level citrus depth.
Don’t skip the syrup: Brushing warm cake with lemon syrup locks in moisture and layers up the flavor.
Handle the glaze with care: Allow the cake to cool completely before applying glaze it prevents drips and sets just right.
Step-by-Step Guide to Meyer Lemon Pound Cake
Prep your pan: Grease a 9×5-inch loaf pan generously with nonstick spray or softened butter. Preheat oven to 325°F (163°C).
Mix the dry ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
Infuse the sugar: Combine 1 cup granulated sugar with 2 tablespoons Meyer lemon zest. Use your fingers to rub until the sugar is fragrant, then beat with ½ cup unsalted butter until light and fluffy (2–3 minutes).
Incorporate eggs: Add 3 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Alternate additions: In small increments, alternate adding the dry ingredients with ½ cup full-fat sour cream mixed with 2 tablespoons fresh Meyer lemon juice. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
Bake: Spoon the batter evenly into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
Brush with syrup: Stir together ¼ cup Meyer lemon juice and ¼ cup sugar in a saucepan. Heat until dissolved. While the cake is warm, gently brush the top and sides with syrup.
Add the glaze: Once fully cooled, drizzle the cake with a glaze made from 1 cup powdered sugar and 2–3 tablespoons Meyer lemon juice. Allow it to set for 15 minutes before slicing.
Simple Ingredient Swaps
Ingredient
Possible Swap
Notes
Sour cream
Greek yogurt
Use plain, full-fat Greek yogurt to maintain rich texture and tang.
All-purpose flour
Gluten-free 1:1 flour
Ensure your blend contains xanthan gum for ideal structure.
Meyer lemons
Regular lemons
Expect a slightly sharper flavor balance with a hint of orange juice if desired.
Storing Your Meyer Lemon Pound Cake
At room temperature: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. Keeps well for up to 5 days while staying moist and delicious.
In the freezer: Freeze slices or the whole unglazed loaf wrapped tightly in plastic and foil for up to 1 month. Thaw at room temperature before glazing.
Storage Method
Duration
Tips
Room temperature
Up to 5 days
Store in airtight container to maintain freshness and softness.
Freezer
1 month
Freeze without glaze and wrap well to prevent freezer burn.
Expert Insight: The Appeal of Meyer Lemon Pound Cake
Meyer lemon pound cake stands out with its floral citrus notes and traditional dense crumb. Meyer lemons are sweeter and slightly less acidic than regular lemons, giving this cake a mellow brightness that accentuates its buttery richness without overwhelming it. It’s a crowd-pleaser that’s both comforting and sophisticated.
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The Journey to My Perfect Meyer Lemon Pound Cake
Crafting the ideal Meyer Lemon Pound Cake took plenty of homemade practice from a batch that sunk in the center to one that missed the lemon mark. But with every try, I nudged it closer to perfect: fragrant zest, soft crumb, buttery richness, and a hint of tart that gently whispers citrus. It’s a golden slice of simple joy, every single time.
FAQs ( Meyer Lemon Pound Cake )
How do I store leftover cake to keep it fresh?
Store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate wrapped cake for up to a week but allow it to come to room temperature before serving for the best texture and flavor.
Can I freeze this dish for later use?
Yes, this recipe freezes well. Wrap individual slices or the whole cake securely in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and warm slightly before enjoying to preserve the texture.
What are the best substitutes for Meyer lemon?
If Meyer lemons are unavailable, use a mix of regular lemon juice with a small amount of orange juice to mimic its sweeter, less acidic flavor. Avoid using straight lemon juice alone, as this dish benefits from that unique Meyer balance to keep it tender and flavorful.
How can I make this recipe gluten-free?
Replace all-purpose flour with a high-quality gluten-free baking blend that includes xanthan gum. Be sure to sift the flour thoroughly and avoid overmixing to maintain a tender crumb that complements the citrus notes of this dish perfectly.
Can I use other citrus fruits in this meal?
Yes, other citrus fruits like regular lemons, limes, or even oranges can be used, but they will change the flavor profile. This recipe works best with Meyer lemons’ subtle sweetness. Using classic lemons will produce a more tart version but still delicious.
Conclusion
This Meyer Lemon Pound Cake promises comfort in every slicemoist, tender, and glowing with citrus flavor. In just over an hour, you’ll have a delightful homemade loaf that looks elegant and tastes even better. Whether served at brunch or wrapped up as a thoughtful gift, it brings sunshine to any moment.
Try using Greek yogurt for a lighter take or add a handful of poppy seeds for a sweet little crunch. Store the cake at room temp up to five days, or freeze before glazing for future moments of lemony bliss. Little tipzest your lemons directly into the sugar to maximize that bright aroma.
Give this recipe a try, then tag me with your delicious versions and memories it brings up. Maybe your own grandma made something similar? Let’s pass this sunshine around from my cozy kitchen to yours. Happy baking!
Thomas Baker
Meyer Lemon Pound Cake Easy Delicious Recipe
This Meyer Lemon Pound Cake is a luscious, citrusy delight perfect for any occasion. Packed with the bright flavors of Meyer Lemon Pound Cake, it offers a rich, buttery texture complemented by a tangy lemon glaze. A must-try among Meyer Lemon Desserts and Italian Sweet Recipes, this cake embodies the essence of Meyer Lemon Recipes and Lemon Meltaways Recipe traditions.
1/2 cup (65 g) confectioners sugar, sifted (for glaze)
1 tablespoon meyer lemon juice (for glaze)
Method
Preheat oven to 325°F (160°C). Spray a 9×5-inch loaf pan with nonstick cooking spray containing flour.
Sift together flour, baking powder, and salt in a medium bowl. Whisk sour cream with lemon juice in a small measuring cup.
In the stand mixer bowl, rub lemon zest into sugar until moist and fragrant.
Add butter and beat on medium until pale and fluffy, about 3-4 minutes. Scrape bowl as needed.
Add eggs in three additions, beating well after each and scraping bowl as needed.
With mixer on low, alternately add dry ingredients in three additions and sour cream mixture in two additions, starting and ending with dry ingredients.
Scrape bowl and beat on low 30 seconds; ensure batter is uniform.
Transfer batter to pan, smooth top, and tap to release air bubbles.
Bake 55-65 minutes until a thin knife inserted comes out with few moist crumbs.
Cool 10 minutes in pan, then turn out on wire rack.
While baking, combine sugar and lemon juice for syrup in a small saucepan.
Heat over medium-high, stirring until sugar dissolves, simmer 2 minutes, then remove from heat.
Brush warm cake top and sides with syrup, using all syrup. Cool completely about 2 hours.
To make glaze, stir confectioners sugar and lemon juice until smooth.
Pour glaze over cake, cover completely, and let set 15 minutes before serving.
Notes
Store cake tightly wrapped at room temperature up to 5 days or freeze unglazed up to 1 month.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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