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.
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!
5-Stars From Our Readers
“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.” ~ Patricia M.
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 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:
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.
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.
Here’s what you’ll need to make one…
For the Meyer Lemon Pound Cake
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.
tools you’ll need
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I’m Heidi, the heart and hands behind Eleanor Rose Home.
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How to Make This Meyer Lemon Pound Cake Recipe
Here’s the easy step by step instructions…
01
Preheat Oven & Line Loaf Pan
Preheat oven to 350 degrees and line a 9 inch loaf pan with parchment paper.
02
Mix the Lemon Pound Cake Batter
In a medium bowl, whisk together the flour and baking powder. Set aside. In another 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 flour mixture to the wet ingredients, mixing just until incorporated.
03
Bake the Lemon Loaf
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.
04
Finish With Glaze
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. Allow the pound cake to fully cool, then pour glaze over the top.
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 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.
Meyer Lemon Pound Cake Recipe Variations
- Make it Pretty: 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!
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Can I use regular lemons instead of Meyer lemons for this pound cake recipe?
You can definitely use regular lemons instead of Meyer lemons.
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.
FAQs
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.
Did you make this recipe?
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Meyer Lemon Pound Cake With Citrus Glaze
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
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Hi Leandra, 3-4 Meyer lemons should do the trick. Let me know if you like the recipe!
I’d like to make this cake for my book club and would like to know about how many lemons you need for the recipe?
Looking forward to it!
Hi Kate, thank you for your comment. I added lemon zest on top of the glaze more for presentation, but it’s completely optional on whether you add that to the glaze or not. This pound cake recipe is not meant to rise high and the salt comes from using salted butter instead of unsalted.
The photo shows lemon zest in the glaze but this is omitted in the recipe. This cake has a very mild lemon flavor because of the Meyer lemons. It doesn’t rise very high – no salt is added into the batter.
Hi Patricia, I’m so glad you liked the lemon pound cake! I think the glaze is the best part too!
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.
Michele, You will love this recipe, it’s incredibly delicious!
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.
Thank you Colleen, I’m glad you enjoyed this pound cake recipe!
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!
I’m so glad you loved this recipe, it’s definitely a favorite of mine! Thank you!
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!!!
Thank you!
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.