Crackly edges. Buttery steam. That lemony zing that hits you before the fork does. This Meyer Lemon Pound Cake smells like spring and tastes like cozy. It’s been showing up all over my feedPinterest, TikTok, probably your aunt’s backyard brunch boardbecause yep, it’s that good.
It’s buttery, it’s bright, it’s that not-too-sweet comfort that makes a slice feel like home. Just butter, flour, and a bounty of juicy Meyersno tricky steps, no fancy mixer. Like your grandma’s Sunday cake, but breezier. Full details in the blog!
This one came straight from a citrus haul turned kitchen therapy. I tested it while my kids “zested” the walls. Meyer Lemon Recipes are kind of my thinglight, sweet, not too sharp. I messed with the ratios ’til it was pure sunshine. I tested it. You’ll love the secret!
Why You’ll Love This Meyer Lemon Pound Cake
Imagine biting into a soft, buttery slice that’s kissed with the brightness of Meyer lemons. This pound cake is like sunshine baked into a loaf panit’s perfect for treating yourself, sharing at brunch, or gifting to a friend who needs a little citrusy cheer. And here’s the best part: It’s simple enough for beginners but tastes utterly professional.
You’ll love this cake because it’s delightfully moist, thanks to the sour cream and lemon syrup, and the Meyer lemons bring a uniquely sweet, floral tang. Everything comes together seamlessly without requiring any fancy equipment or pastry skills. Plus, the glaze? It’s the sweet-tart cherry on topliterally!
Key Ingredients & Tools
This recipe leans on straightforward ingredients you probably already have. And for that Meyer lemon magic, you’ll need both the juice and zestdon’t skip either! Here’s a glance at the essentials you’ll need:
Meyer lemons: These are the shining stars! Their naturally sweeter flavor makes this an irresistible twist on classic lemon pound cake.
Sour cream: Adds rich moisture and a slight tang to balance the sweetness.
Unsalted butter: Softened for creaminessit’s the heart of any good pound cake.
Confectioner’s sugar: Perfect for that silky-smooth glaze.
Pro Tip: To keep things simple, a stand or hand mixer helps get that ultra-fluffy batter, but a trusty whisk and some arm strength will also get the job done.
Step-by-Step Instructions
This Meyer lemon pound cake recipe is as comforting to bake as it is to eat. Follow these steps, and you’ll have your kitchen smelling like citrus heaven in no time.
Prep your tools: Preheat the oven to 325°F and grease a 9×5-inch loaf pan with nonstick spray (the kind with flour works wonders!).
Mix the dry ingredients: In a bowl, sift together the flour, baking powder, and salt. Set it aside.
Zest and mix: In a stand mixer, rub lemon zest into sugar with your fingertips until it’s fragrant. Add butter and beat on medium until pale and fluffy, about 3-4 minutes.
Incorporate the eggs: Add the beaten eggs in three parts, mixing well after each addition. Scrape down the bowl as needed for a super-smooth batter.
Alternate and fold: On low speed, alternate adding the dry mix in three parts and the sour cream-lemon juice mixture in two, starting and finishing with the dry. Scrape again, then give it one final beatgentle and thorough.
Bake: Pour the batter into the pan, smooth the top, and bake for 55–65 minutes. A knife or tester should come out with just a few crumbs (not wet batter!).
Syrup it up: While the cake cools for 10 minutes, simmer sugar and lemon juice to make the syrup. Brush it over the warm cake, soaking every bit in. Let the cake cool completely before glazing.
Glaze to finish: Mix confectioners’ sugar with lemon juice until smooth. Once the cake is fully cooled, pour the glaze evenly on top, letting it drip beautifully down the sides.
Serving, Storage & Reheating Tips
This Meyer lemon masterpiece is best enjoyed with your favorite warm beveragetea, coffee, or even a glass of milk. It’s an elegant addition to brunch spreads but equally satisfying as a not-so-fancy midnight snack. Trust me, it’s tough to stop at one slice!
Storage Method
How To
How Long It Lasts
Room Temperature
Wrap tightly in foil or plastic wrap.
Up to 5 days.
Refrigerator (for freshness)
Seal in an airtight container.
1 week.
Freezer (unglazed)
Wrap in plastic, then foil; label and date.
1 month.
Reheating: For a fresh-from-the-oven feel, lightly warm a slice in the microwave for 10–15 seconds. The glaze will soften up perfectly.
Pro Tips & Variations
No Meyer lemons? Substitute regular lemons but add a touch more sugar to offset their sharper tang.
Make it extra fancy: Toss some candied Meyer lemon slices on top for a decorative (and delicious) flair.
Gluten-free option: Swap the all-purpose flour for a reliable 1:1 gluten-free baking mix, and it’ll still be moist and delightful!
Pro Tip: This recipe shines with fresh Meyer lemons, but the beauty of it is how adaptable it is to what you have on hand. Play with flavors, and make it your own!
Expert Says: The Art of Meyer Lemon Pound Cake
The bright, floral notes of Meyer lemons bring a unique citrus depth that elevates classic pound cake. Incorporating both zest and juice balances sweetness with subtle acidity, creating a tender crumb and moist texture that’s essential for a standout Meyer lemon pound cake.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
How I Finally Nailed My Meyer Lemon Pound Cake
This Meyer Lemon Pound Cake took way more attempts than I’m proud to admit. From too-dense slices to missing that bright citrus zing, each try taught me a little more about balance. After plenty of kitchen chaos and taste tests, I’m excited to share the recipe that feels just righta sweet, tangy slice of sunshine.
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
Meyer Lemon Pound Cake is one of those recipes where the kitchen fills up with buttery, citrusy warmth in under an hourand yes, you’ll love how it turns out. The crumb is tender, the zing from those Meyer lemons just bright enough, and that glaze? Pure sunshine on a plate. It’s a little slice of comfort that never disappointstrust me, it’s as cozy as it sounds.
For a fun twist, try adding a few candied Meyer lemon slices on top or swapping in a gluten-free flour blend if that’s your jam. And here’s a nugget I picked up from my aunt’s kitchen: wrapping the cake tightly and warming a slice for 15 seconds in the microwave makes it taste fresh-baked all over again. It’s those small wins that make baking feel like home.
Did this bring back any lemony memories, or maybe inspire you to bake a bright new tradition? I’d love to see your versionssnap a photo, share in the comments, or save this recipe to spread the joy. Baking together, even from afar, is how we keep the cozy alive.
Meyer Lemon Pound Cake is a citrusy rich and buttery dessert perfect for any occasion. This recipe features elements from Lemon Meyer Recipes and Meyer Lemon Desserts, delivering sweetness overload and vibrant lemon flavor in every bite.
Ingredients
Scale
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 (60ml) meyer lemon juice
1/2 cup (65 g) confectioners sugar sifted
1 tablespoon meyer lemon juice
Instructions
Preheat the oven to 325°F (160°C) and prepare a 9×5-inch loaf pan with nonstick flour spray.
Sift the flour baking powder and salt in a medium bowl.
Whisk the sour cream and lemon juice in a small measuring cup.
Rub lemon zest and sugar together until moist and fragrant then beat with butter until pale and fluffy.
Add eggs in three additions beating well after each.
Alternately add dry ingredients and sour cream mixture to the batter starting and ending with dry ingredients.
Beat the batter on low then scrape down sides to combine fully.
Transfer batter to pan smooth the top and tap to release air bubbles.
Bake for 55–65 minutes or until a knife shows moist crumbs.
Cool cake in pan 10 minutes then turn out.
Simmer sugar and lemon juice stirring until sugar dissolves then let simmer 2 minutes and remove heat.
Brush syrup over warm cake top and sides then let cool completely about 2 hours.
Combine confectioners sugar and lemon juice for glaze pour over cake and let set 15 minutes before serving.
Notes
This cake keeps well Store at room temperature tightly wrapped for up to 5 days or freeze unglazed for up to 1 month
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
