Meyer Lemon Pound Cake: Bright, Buttery, and Perfect for Spring

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If you’re looking for a rich, buttery dessert with a bright citrus twist, this Meyer Lemon Pound Cake is just what your kitchen needs. Bursting with the sweet floral tang of Meyer lemons and finished with a glossy lemon glaze, this cake brings sunshine to any season — especially spring, when Meyer lemons are at their peak. Whether you’re planning an elegant brunch, need a reliable tea-time treat, or want a vibrant twist on a classic dessert, this lemony loaf checks every box.

Why This Meyer Lemon Pound Cake Belongs in Your Recipe Rotation

This Meyer Lemon Pound Cake recipe is the ultimate balance of indulgent texture and refreshing flavor. It’s simple enough for a weeknight bake and sophisticated enough for entertaining guests.

Moist and Tender: Thanks to sour cream and a perfectly balanced ratio of wet to dry ingredients, each slice is melt-in-your-mouth good.
Vibrant Citrus Flavor: Meyer lemon zest, juice, syrup, and glaze ensure each bite is packed with layered lemony goodness.

Easy to Make: With simple pantry staples and clear instructions, this recipe is ideal even for beginner bakers.
Spring and Summer Friendly: This cake feels like sunshine — perfect for Easter, baby showers, or just a warm-weather pick-me-up.

What You’ll Need for This Lemony Loaf

• All-purpose flour: Provides structure without making the cake too dense
• Baking powder: Lightly lifts the batter for the ideal crumb
• Salt: Enhances and balances the sweetness and citrus flavor
• Sour cream: Adds moisture and a gentle tang
• Meyer lemon juice: Infuses the cake, syrup, and glaze with floral citrus notes
• Meyer lemon zest: Intensifies aroma and deepens the lemon flavor
• Granulated sugar: Sweetens the batter and syrup while aiding in texture
• Unsalted butter: Creates the rich, classic pound cake texture
• Eggs: Bind the ingredients and help the cake rise
• Confectioners’ sugar: Used for the silky glaze on top

Smart Substitutions If You’re Missing an Ingredient

If you’re out of Meyer lemons or need dietary adjustments, try these helpful swaps:

Regular Lemons: Use standard lemons with a touch of orange juice to mimic the sweeter, floral Meyer lemon flavor.
Greek Yogurt: Substitute for sour cream for similar moisture and a slight tang.

Gluten-Free Flour Blend: Choose a 1:1 gluten-free baking mix for a celiac-friendly version.
Coconut Sugar: For a deeper, caramel-like sweetness, though it will change the cake’s color.

How to Make Meyer Lemon Pound Cake From Scratch

Preheat and Prep: Set your oven to 325°F (160°C) and grease a 9×5-inch loaf pan with nonstick spray containing flour.

Mix Dry and Wet Separately: Sift together the flour, baking powder, and salt. In a separate bowl, whisk the sour cream with Meyer lemon juice.
Infuse Sugar with Zest: Rub Meyer lemon zest into the granulated sugar using your fingers until fragrant and moist.
Cream the Butter and Sugar: Beat the butter and lemon sugar until pale and fluffy — about 3 to 4 minutes.

Incorporate Eggs: Add the beaten eggs in three parts, mixing well and scraping the bowl between each addition.
Alternate Additions: With the mixer on low, alternate adding the dry ingredients in three parts and the sour cream mixture in two parts. Start and end with the dry mix.
Final Mix: Scrape down the sides and beat briefly to ensure a smooth, uniform batter.

Bake: Pour the batter into the prepared pan. Tap it gently on the counter to remove air bubbles. Bake for 55–65 minutes, or until a knife inserted in the center comes out with moist crumbs.
Make Lemon Syrup: While baking, combine granulated sugar and Meyer lemon juice in a saucepan. Simmer for 2 minutes until dissolved and slightly thickened.
Apply Syrup: Once the cake is out of the oven and turned onto a wire rack (still warm), brush the syrup over the top and sides until fully absorbed.

Cool and Glaze: Let the cake cool completely (about 2 hours). Mix confectioners’ sugar with lemon juice, then pour the glaze over the cake. Let it set for at least 15 minutes.

Expert Tips for Baking the Best Pound Cake

Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
Don’t Overmix: Overmixing once the flour is added can lead to a tough texture.

Check for Doneness: Insert a thin knife — not a toothpick — into the center. Look for moist crumbs, not raw batter.
Syrup Soak: Don’t skip this step. It keeps the cake moist and adds an extra punch of lemon flavor.
Let It Rest: For best flavor, let the cake rest overnight after glazing — it tastes even better the next day.

Delicious Pairings and Creative Variations

Pair your Meyer Lemon Pound Cake with these accompaniments or tweak it to your liking:

Serve With: Fresh berries, whipped cream, or a scoop of vanilla ice cream.
Add Texture: Fold in poppy seeds or slivered almonds for added crunch.

Make It a Layer Cake: Double the recipe, bake in round pans, and fill with lemon curd or mascarpone frosting.
Turn It Into Muffins: Pour the batter into muffin tins and reduce baking time to 25–30 minutes.
Make Ahead: Bake and freeze the loaf (without glaze) for up to 1 month. Glaze after thawing.

Why Meyer Lemons Make All the Difference

Meyer lemons, a cross between lemons and mandarins, are less tart than regular lemons and have a fragrant, almost floral aroma. Their thin skin and sweeter juice make them ideal for desserts like this Meyer Lemon Pound Cake. In-season during winter and early spring, they bring a bright, elegant twist to any traditional lemon recipe.

This Meyer Lemon Pound Cake is more than just a dessert — it’s a celebration of citrus. With its golden crumb, bright glaze, and perfectly sweet finish, it’s bound to become your go-to lemon cake recipe. Serve it at your next brunch or gift it to someone special — just don’t be surprised when they ask for the recipe.

Wrapping Up: A Citrusy Classic You’ll Bake Again and Again

Whether you’re craving a cozy homemade treat or planning something special for springtime gatherings, this Meyer Lemon Pound Cake delivers in every way. It’s beautifully moist, rich without being heavy, and packed with fresh, zesty flavor from real Meyer lemons. Its simplicity makes it accessible for new bakers, while its elegance earns it a spot at any celebration. From its golden crumb to the glossy glaze, this pound cake is a lemon lover’s dream — and you’ll keep coming back to it year-round.

Frequently Asked Questions About Meyer Lemon Pound Cake

Can I use regular lemons instead of Meyer lemons?

Yes! While Meyer lemons offer a sweeter, more floral flavor, you can substitute regular lemons. To mimic the Meyer lemon profile, use equal parts lemon juice and a splash of orange juice.

Why did my pound cake sink in the middle?

This often happens if the cake is underbaked or the oven temperature fluctuates. Always preheat your oven properly, avoid opening the door too early, and bake until a knife inserted comes out with just moist crumbs.

Can I freeze Meyer Lemon Pound Cake?

Absolutely. For best results, freeze the cake without the glaze. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw at room temperature before glazing and serving.

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Meyer Lemon Pound Cake

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Author: Anna
Total Time: 2 hours 25 minutes
Yield: 1 loaf (10–12 slices) 1x
Diet: Vegetarian

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Description

Meyer Lemon Pound Cake is a moist, buttery dessert infused with the floral citrus flavor of Meyer lemons. Topped with a tangy lemon glaze and soaked in syrup, this cake is perfect for spring gatherings, brunches, or as a zesty year-round treat.

Ingredients

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1 3/4 cups (230 g) All-purpose Flour: gives the cake structure
1/2 teaspoon Baking Powder: helps the cake rise slightly
1/2 teaspoon Salt: balances and enhances flavor
1/4 cup (60 g) Sour Cream: adds moisture and a slight tang

1 1/2 tablespoons Meyer Lemon Juice: adds bright citrus flavor
1 1/2 tablespoons Meyer Lemon Zest: adds aroma and depth of flavor
1 cup (250 g) plus 2 tbsp Granulated Sugar: sweetens and helps texture

1 cup (227 g) Unsalted Butter, at room temperature: adds richness and creates tender crumb
5 large Eggs, at room temperature, beaten: binds and leavens
1/4 cup (50 g) Granulated Sugar (for syrup): sweetens the lemon syrup

1/4 cup (60 ml) Meyer Lemon Juice (for syrup): infuses syrup with citrus flavor
1/2 cup (65 g) Confectioners’ Sugar, sifted (for glaze): sweet base for the lemon glaze
1 tablespoon Meyer Lemon Juice (for glaze): gives tang and shine to the glaze

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Instructions

Preheat oven to 325°F (160°C) and grease a 9×5-inch loaf pan with nonstick spray that contains flour.
Sift flour, baking powder, and salt together in a bowl. In another container, mix sour cream and Meyer lemon juice.
Combine sugar and lemon zest in the bowl of a stand mixer. Rub them together until the sugar is fragrant.

Add butter to the sugar mixture and beat until pale and fluffy (3–4 minutes).
Add eggs in three additions, mixing well and scraping the bowl after each addition.
With mixer on low, alternate adding dry ingredients in three parts and sour cream mixture in two parts, starting and ending with dry.

Mix for another 30 seconds to ensure everything is fully combined. Scrape bottom with spatula to check consistency.
Pour batter into prepared pan, smooth the top, and tap gently to remove air bubbles.
Bake for 55–65 minutes, or until a knife inserted in the center comes out with moist crumbs.

While the cake bakes, simmer 1/4 cup sugar and 1/4 cup Meyer lemon juice for 2 minutes to make syrup.
Once baked, cool cake in the pan for 10 minutes, then turn it out onto a rack. Brush warm cake with all of the lemon syrup.
Let the cake cool completely (about 2 hours). Mix confectioners’ sugar and lemon juice until smooth, then pour glaze over the top.