Meyer Lemon Pound Cake

Update : January 17, 2026

Why Make This Recipe

Meyer Lemon Pound Cake is perfect for those who love a sweet treat with a hint of citrus. The unique flavor of Meyer lemons is less tart than regular lemons, making this pound cake delightful and refreshing. This recipe is great for any occasion, whether it’s a cozy afternoon tea or a family gathering. The rich and moist texture combined with the bright lemon flavor creates a wonderful cake that everyone will enjoy.

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). Grease and flour a loaf pan.
In a bowl, mix the all-purpose flour, baking powder, and salt. Set it aside.
In another bowl, blend the sour cream, Meyer lemon juice, and lemon zest.
In a large mixing bowl, beat the butter and 1 cup of granulated sugar until light and fluffy.
Add the eggs gradually, mixing well after each addition.
Add the sour cream mixture and mix until just combined.
Slowly add the flour mixture into the wet ingredients. Mix gently until there are no lumps.
Pour the batter into the prepared loaf pan.
Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool for about 10 minutes before moving it to a wire rack.

To make the glaze:

In a small bowl, combine 1/4 cup granulated sugar, 1/4 cup Meyer lemon juice, and confectioners sugar.
Mix until smooth.
Drizzle the glaze over the cooled cake.

How to Serve Meyer Lemon Pound Cake

This pound cake is best served at room temperature. You can slice it and enjoy it plain, or pair it with a dollop of whipped cream or a scoop of ice cream. A cup of tea or coffee complements this cake wonderfully.

How to Store Meyer Lemon Pound Cake

You can store Meyer Lemon Pound Cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week. You can also freeze it for up to three months. Just make sure to thaw it before serving.

Tips to Make Meyer Lemon Pound Cake

Make sure your butter and eggs are at room temperature. This helps to create a smooth batter.
Don’t overmix the batter. Mixing until just combined will give you a tender cake.
Measure your flour properly. Too much flour can make the cake dense.
For an extra lemony flavor, you can add more lemon zest to the batter.

Variation

You can easily modify this recipe by adding poppy seeds for a delightful crunch or blueberries for extra sweetness. Another option is to replace Meyer lemons with regular lemon juice for a more tart flavor.

FAQs

Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons, but the cake will be more tart.

Can I make this cake ahead of time?
Absolutely! You can make it a day in advance. Just store it in an airtight container.

What can I serve with the cake?
This cake pairs well with whipped cream, ice cream, or even fresh berries for a delicious dessert spread.