Fragrant, bright, and sweet, this Meyer Lemon Pound Cake is sure to be your new go-to pound cake recipe! This moist, buttery, soft pound cake recipe is not only good, but it is as close to a traditional pound cake as you can get. This recipe is also easy to make! No need to pull out your stand mixer here, unless, of course, you want to.
I absolutely love cooking with vibrant citrus juice and zest. There is nothing like it. This Meyer Lemon Pound Cake recipe has lots of both! Believe it or not, Meyer Lemons are not actual lemons. They are a hybrid citrus fruit native to China. The fruit itself is a cross between a citron and a mandarin, making it a bit sweeter than regular lemons.
HERE IS WHAT YOU NEED FOR THIS RECIPE:
Flour – This recipe calls for all-purpose flour, but you can substitute it with other flour like cake or even 1-to-1 ratio gluten-free flour!
Buttermilk – I used buttermilk for this recipe. Please note that you can substitute the buttermilk for 1/2 cup of whole milk if you desire.
Butter – I use unsalted butter. Make sure you remove the butter from the fridge ahead of time to bring it to room temperature before using.
Eggs –Since this cake doesn’t have many leaveners like baking powder and baking soda, so there are quite a few eggs in this recipe.
Meyer Lemons – Meyer lemons offer a sweeter taste than your average lemons. If you can’t find them in the store, just swap them out for regular fresh lemon juice and zest. The fresh lemon juice and zest really brighten up this cake!
Powdered Sugar – I use lots of powdered sugar to make the super thick glaze.
PRO CAKE BAKING TIPS FOR MAKING THIS RECIPE
- Sift your dry ingredients: I can’t tell you enough how important it is to sift all of the dry ingredients. Some of the dry ingredients that you should always sift include flour, baking powder, baking soda, and powdered sugar.
- Use room-temperature wet ingredients: Always remove ingredients such as milk, butter, refrigerated citrus fruit, and eggs ahead of time. You can also place cold eggs in a cup or bowl of warm water to ensure that they are not too cold before adding them to the mix.
- Zest your lemons before juicing them: It is much easier to zest the lemon zest before juicing the lemons.
- Cream your butter and sugar together until they are light and fluffy.
- Overmixing the batter: Overmixing batters will lead to stiff, dry cakes. The batter should be mixed for no more than about 5 minutes.
- Cooling cakes completely: For best results, allow cakes to cool for about 3 hours before icing them. Cakes can also be wrapped in plastic wrap and refrigerated for better results.
Meyer Lemon Pound Cake
8
servings10
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
2 1/2 cup all-purpose flour, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cup granulated sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla extract
3 Tbsp grated Meyer lemon zest, plus more for garnish
3 Tbsp Meyer lemon juice
- GLAZE:
1 cup powdered sugar, sifted
2 Tbsp fresh Meyer lemon juice
1 tsp milk
Directions
- Preheat the oven to 350 degrees. Lightly grease and flour a 9×5 inch loaf pan, then line it with parchment paper.
- In a medium bowl, sift together the flour, salt and baking soda. Set aside.
- In a large bowl, using an electric mixer, or a stand mixer, cream the butter until it is light and fluffy. Add the sugar and continue mixing until the butter and sugar mixture is light and fluffy. Add the eggs, one at a time, scraping down the bowl in between. Then, Add in the lemon juice, zest, and vanilla extract.
- Begin gradually adding in the flour and buttermilk, alternating between the two. Scrape down the bowl in between.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes.
- Remove from the 0ven and allow the cake to cool on a wire rack.
- Make the glaze, then drizzle over the cooled cake.
- Top with grated lemon zest and serve.
- FOR THE GLAZE:
- In a medium bowl, add the powdered sugar, lemon juice, and milk. Whisk together well until smooth.
- Drizzle over the cooled pound cake
Recipe Video
Notes
- Regular lemons can be substituted for the Meyer lemon juice and zest in this recipe.
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