Meyer Lemon Pound Cake Recipe With Citrus Glaze

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A delicious and easy Meyer lemon pound cake recipe perfect for breakfast, brunch, or dessert! Learn how to create a refreshing cake with a tender crumb and a zesty citrus glaze.

Meyer Lemon pound cake recipe with a citrus glaze on top.
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On my recent quest to discover the difference between a Meyer lemon versus a regular lemon, I ended up with a literal bowl full of lemons. 

And if you didn’t know, yes there is a difference between these lemon varieties, and no I didn’t know this until just recently (at the ripe old age of 44).

Anyways, with my new found love of Meyer lemons I set out to explore ways to incorporate them into recipes and what better way to do that than by whipping up a lemon pound cake?

Because not only do I equate lemons with spring, but that includes pound cake too (lemon + pound cake = spring)! 

So, armed with a bowl full of Meyer lemons, a love of pound cake, and a desire for spring; I decided to create the ultimate Meyer lemon pound cake along with a tangy citrus glaze.

I promise you this pound cake recipe is going to become a family favorite recipe in your home, with its combination of zesty Meyer lemon flavor and moist, tender texture that you can serve for breakfast, brunch, or dinner.

Let’s turn lemons…into pound cake!

Simple pound cake recipe for lemon lovers made with Meyer lemons.

What are Meyer lemons?

Let’s start with, “What the heck are Meyer lemons?” 

Until recently, I just assumed they were the same as normal lemons with just a different name, and boy was I wrong!

Meyer lemons have a thin peel and common lemons have a tarter flavor.

Meyer lemons are a unique citrus fruit originally from China and are believed to be a cross between a regular lemon and a mandarin orange.

How cool is that?!

They have thinner yellow to orange skins, a slightly sweeter flavor, and a more floral aroma compared to traditional lemons. 

Meyer lemons are also less acidic (they won’t make your mouth pucker like a regular lemon does), making them great for both sweet and savory dishes. 

What you’ll love about this recipe:


  • The Meyer lemon zest and tangy juice infuse every bite of the pound cake with subtle, lemony goodness.
  • The addition of sour cream in this recipe creates a moist cake that is absolutely irresistible. 
  • With just a few basic ingredients and simple instructions, you can whip up a delicious pound cake that will impress your family and friends.
  • This Meyer lemon pound cake is a versatile treat perfect for breakfast, brunch, dessert, or for special occasions. You can also bake mini pound cakes and give as gifts to friends and family!
  • Let’s not forget the homemade lemon glaze. Made with fresh Meyer lemon juice and zest, the glaze adds a burst of tanginess and visual appeal to the top of the cake.
Meyer Lemon cake with lemon butter glaze is a delicious breakfast or dessert option.

Fun Fact!

Did you know that pound cake got its name from its original recipe? The recipe called for a pound each of the four main ingredients: flour, butter, eggs, and sugar.

Jump to Recipe

The Ingredients You’ll Need for the Best Meyer Lemon Pound Cake

A good pound cake is all about achieving the perfect balance of richness and lightness, this recipe does just that.

For the Meyer Lemon Pound Cake

  • Salted Butter: Adds flavor and moisture to the pound cake. Make sure it’s softened to room temperature for easy mixing. You can use unsalted butter instead, but I’ve always baked with salted butter so that’s what I typically have on had.
  • White Granulated Sugar: Provides the perfect balance of sweetness to offset the tartness of the Meyer lemons.
  • Large Eggs: Acts as the binder to the cake while adding richness and moisture to the batter.
  • All-purpose Flour: The base ingredient, providing structure and stability to the cake.
  • Baking Powder: Helps the pound cake rise and achieve a light, fluffy texture by releasing carbon dioxide gas when mixed with moisture and heat.
  • Sour Cream: Adds moisture and richness to the cake while also providing a subtle tanginess that complements the Meyer lemon flavor.
  • Meyer Lemon Juice: Infuses the cake with bright, citrusy flavor, adding a refreshing twist to the classic pound cake recipe.
  • Vanilla Extract: Enhances the overall flavor profile of the cake with warm, aromatic notes. You can easily make your own, with my vanilla extract recipe.
  • Meyer Lemon Zest: Provides the citrus aroma and flavor to the pound cake.
Large eggs, all purpose flour, baking powder, sour cream, and vanilla extract in this pound cake recipe.

For the Lemon Butter Glaze

No Meyer lemon pound cake (in my humble opinion) is complete without a delicious citrus glaze to top it off.

  • Melted Butter: Rich and velvety, melted butter forms the base of the lemon butter glaze.
  • Powdered Sugar (Confectioners Sugar): This finely ground sugar dissolves easily into the glaze, providing sweetness and a smooth texture without any grittiness.
  • Meyer Lemon Juice: Freshly squeezed Meyer lemon juice adds a vibrant citrus flavor to the glaze.

Be sure to check out the full recipe and ingredient list below.

TOOLS YOU’LL NEED

How to Make This Meyer Lemon Pound Cake Recipe

Preheat oven to 350 degrees.

Line a 9 inch loaf pan with parchment paper

Bread pan lined with parchment paper to make a delicious pound cake.

In a medium bowl, whisk together the flour and baking powder. Set aside.

Whisk dry ingredients in a medium bowl for a delicious lemon cake.

In a mixing bowl using an electric mixer, beat the butter for about 3 minutes, until light in color. 

Add air to salted butter in a medium mixing bowl with a hand held mixer.

With the mixer on, gradually incorporate the sugar and beat until light and fluffy.

Beat butter and granulated sugar together for lemon pound cake recipe.

Add eggs one at a time to the butter mixture and blend together on low speed.

Large eggs mixed into lemon pound cake wet ingredients with an electric mixer.

Mix in the Meyer lemon zest, Meyer lemon juice, sour cream, and vanilla extract until smooth and well combined.

Sour cream and vanilla extract mixed together in a mixing bowl to make the cake batter.

Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. 

Incorporate all purpose flour or cake flour into the lemon pound cake batter.

Pour the batter into the prepared bread pan and bake for 50-60 minutes.

Lemon pound cake batter in a loaf pan lined with parchment paper.

Tent the cake with aluminum foil halfway through baking to prevent the top from over browning. A toothpick inserted into the middle of the cake should come out clean.

Remove the pound cake from the oven and allow to cool on a wire rack

Lemon pound cake on a cooling rack to make the most delicious lemon pound cake.

While the lemon cake cools, combine glaze ingredients in a small bowl and mix by hand or with an electric mixer (on medium speed) until smooth. 

Lemon butter icing for pound cake with lemon juice, powdered sugar, and butter.

Allow the pound cake to fully cool, then pour glaze over the top.

Enjoy!

Lemon butter icing on pound cake is a delicious breakfast or dessert treat.

Tips & Tricks

  • Make sure the butter, eggs, and sour cream are at room temperature before you start baking. This will help them combine more smoothly and evenly into the batter, resulting in a better pound cake crumb.
  • When zesting any citrus fruit including Meyer lemons be sure to only zest the outer, colored part of the peel, avoiding the bitter white pith underneath. I like to use a microplane for this task.
  • Spoon the flour into a measuring cup and level it off with a butter knife. Avoid scooping directly from the flour container since this can compact the flour and lead to drier, denser cake.
  • Mix the dry ingredients and wet ingredients just until they are combined. Overmixing can result in a tough or dense texture in your pound cake.
  • Properly prepare your loaf pan by covering it with parchment paper or spraying it with non-stick cooking spray to prevent the cake from sticking.
  • To ensure even baking, position your oven rack in the center of the oven and avoid opening the oven door too frequently while the cake is baking.
  • Make sure the cake is completely cooled before adding the citrus glaze to prevent it from melting or becoming too runny.

Can I use regular lemons instead of Meyer lemons for this pound cake recipe?

You can definitely use regular lemons instead of Meyer lemons. 

Sliced Meyer Lemon pound cake with a citrus glaze on a wooden cutting board.

Meyer lemons have a slightly sweeter and less acidic flavor compared to regular lemons, but they will still work well in this recipe, especially if Meyer lemons are not available or in season.

When using regular lemons, you may find that the flavor is a bit more tart and acidic, so you might want to adjust the amount of lemon juice or zest in the recipe. 

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Meyer Lemon Pound Cake Recipe Variations

  • Make it Elegant: Pour the batter into a greased and floured ornate loaf or bundt pan for an elegant presentation.
  • Miniature Size for Gift Giving: Divide the batter among mini loaf pans for gift giving portions.
  • Switch Up the Glaze: Consider a vanilla glaze, a lemon-lime glaze, or even a lavender infused glaze for a unique twist.
  • Drizzle with Sauce: Take your pound cake to the next level by serving it drizzled with a sauce like raspberry coulis.
  • Mix-Ins: Customize your lemon loaf by mixing in ingredients like poppy seeds, blueberries, or chopped nuts to the cake batter. 
  • Layer the Pound Cake: Turn the pound cake into a layered cake by slicing it horizontally and filling the layers with lemon curd or whipped cream.
  • Grilled Pound Cake: Grill slices of the lemon pound cake until lightly toasted. Serve with a scoop of vanilla ice cream and fresh berries for an insanely delicious summertime treat!
A forkful of lemon pound cake with lemon icing on the kitchen table.

FAQs: Meyer Lemon Pound Cake

Yes, you can substitute regular lemons for Meyer lemons. Keep in mind that traditional lemons have a slightly different flavor profile, so you may need to adjust the amount of lemon juice or zest to suit your taste preferences.

Sour cream adds moisture and richness to the pound cake, but if you don’t have any on hand, you can substitute it with plain Greek yogurt or buttermilk in equal amounts.

Make sure that your ingredients (butter, eggs, and dairy) are at room temperature for proper incorporation, this will help you achieve a moist cake and tender crumb. Also, to prevent the cake from becoming too dense or tough, don’t overmix. These two simple tips are key to baking a perfect pound cake every time!

What is the best way to store lemon pound cake?

You have three options when it comes to storing your pound cake.

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The best way ultimately depends on how soon you plan on serving and enjoying your cake.

  • Room Temperature: Place the pound cake in an airtight container for up to 5 days. Once you slice into the cake, moisture will begin to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake will keep at room temperature for 3-4 days.
  • Refrigerate: Store covered with plastic wrap or in an airtight container for up to 7 days. When ready to serve, allow the pound cake to come to room temperature for about 30 minutes before slicing.
  • Freeze: Wrap the pound cake tightly in plastic wrap, followed by a layer of aluminum foil or a freezer bag to prevent freezer burn. Freeze for up to 2-3 months. When ready to enjoy, thaw the pound cake overnight in the refrigerator or at room temperature for a few hours.
Pound cake recipe made with Meyer lemons is the perfect springtime treat.

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xoxo, heidi

Meyer Lemon cake with lemon butter glaze is a delicious breakfast or dessert option.
5 from 5 votes

Meyer Lemon Pound Cake With Citrus Glaze

With its bright, tangy flavor and tender crumb, this Meyer lemon pound cake with citrus glaze is going to become a family favorite recipe for breakfast, brunch, or dessert.
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 30 minutes

Ingredients

For the Pound Cake

  • 1 cup Salted Butter softened
  • 1 cup White Granulated Sugar
  • 3 Large Eggs room temperature
  • 1 1/2 cups All-purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 cup Sour Cream
  • 3 tbsps Meyer Lemon Juice
  • 1 tsp Vanilla Extract
  • 2 tbsps Meyer Lemon Zest

For the Lemon Butter Glaze

  • 6 tbsp Salted Butter melted
  • 3 cups Powdered Sugar
  • 1/4 cup Meyer Lemon Juice

Instructions

  • Preheat oven to 350 degrees.
  • Line a 9 inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour and baking powder. Set aside.
  • In a mixing bowl using an electric mixer, beat the butter for about 3 minutes, until light in color.
  • With the mixer on, gradually incorporate the sugar and beat until light and fluffy.
  • Add eggs one at a time to the butter mixture and blend together on low speed.
  • Mix in the Meyer lemon zest, Meyer lemon juice, sour cream, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  • Pour the batter into the prepared bread pan and bake for 50-60 minutes. Tent the cake with aluminum foil halfway through baking to prevent the top from over browning. A toothpick inserted into the middle of the cake should come out clean.
  • Remove the pound cake from the oven and allow to cool on a wire rack.
  • While the lemon cake cools, combine glaze ingredients in a bowl and mix by hand or with an electric mixer until smooth.
  • Allow the pound cake to fully cool, then pour glaze over the top.
  • Enjoy!

Notes

  • Make sure the butter, eggs, and sour cream are at room temperature before you start baking. This will help them combine more smoothly and evenly into the batter, resulting in a better pound cake crumb.
  • When zesting any citrus fruit including Meyer lemons be sure to only zest the outer, colored part of the peel, avoiding the bitter white pith underneath. I like to use a microplane for this task.
  • Spoon the flour into a measuring cup and level it off with a butter knife. Avoid scooping directly from the flour container since this can compact the flour and lead to drier, denser cake.
  • Mix the dry ingredients and wet ingredients just until they are combined. Overmixing can result in a tough or dense texture in your pound cake.
  • Properly prepare your loaf pan by covering it with parchment paper or greasing & flouring to prevent the cake from sticking.
  • To ensure even baking, position your oven rack in the center of the oven and avoid opening the oven door too frequently while the cake is baking.
  • Make sure the cake is completely cooled before adding the citrus glaze to prevent it from melting or becoming too runny.

Nutrition

Serving: 1slice | Calories: 551kcal | Carbohydrates: 108g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 113mg | Potassium: 94mg | Fiber: 1g | Sugar: 83g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Meyer Lemon, Pound Cake
Servings: 8
Calories: 551kcal

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Meyer Lemon pound cake recipe with a citrus glaze on top.
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10 Comments

  1. 5 stars
    Made this for our Mother’s Day gathering. Seriously the best lemon cake I’ve ever made. And the glaze, oh my goodness. So good! Thanks Heidi for this great recipes.

  2. 5 stars
    Thank you so much for this recipe and inspiration! This is just the perfect thing to serve when friends come for tea and cake in the afternoons. My mouth is watering at your gorgeous pictures.

  3. 5 stars
    This Meyer Lemon Pound Cake is so moist and easy to make! The Meyer lemons add a bit more sweetness than traditional lemons making this pound cake extra special. However, when the Meyer lemons are out of season this will still be my go to lemon pound cake recipe! Thank you for this delicious recipe!

  4. 5 stars
    I made this Meyer lemon pound cake the other day, and it was so good! The cake came out moist and had the perfect amount of lemon flavor. The icing on top was very delicious! This is a must make recipe!!!

  5. 5 stars
    This lemon pound cake recipe is delicious! The cake is moist & tender, and the icing is zesty & refreshing. We’ll definitely be making this pound cake recipe quite often in our house.

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