Meyer Lemon Pound Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This is the best Meyer Lemon Pound Cake! It is a lemony moist cake infused with lemon butter glaze that really takes it over the top. Top with a few fresh berries and some homemade whipped cream.

You’ll Love This Recipe!

The cake is great and moist on its own, but the lemon butter glaze is really what takes this over the top into dreamland. Top with a few berries and some cream and tada! Dessert. Or in my case breakfast, snack, lunch, snack, dinner, snack and midnight snack.

What’s So Special About Meyer Lemons?

Meyer Lemons are a hybrid lemon that has a mild, sweet flavor and a thin peel. These lemons lack the bitterness you often find in regular lemons, making both the juice and peel great for using in baking recipes, cocktails and homemade lemonade! Unlike other lemons, Meyer lemons are not found in the grocery store year round. They are in season from early winter to early spring and are a little pricey due to the extra care they need during shipping. Oh so worth it when you can find them though!

Ingredients Needed

Here’s a list of ingredients you’ll need to gather up to make this delicious pound cake:

• butter– make sure it’s at room temperature.
• granulated sugar– to sweeten
• 2 large eggs– for structure and binding
• vanilla extract– pure vanilla extract is best
• lemon extract– for more lemon flavor
• zest of 1 meyer lemon
• all purpose flour– fills out the cake
• salt– balances out the sweet and lemon flavors
• baking powder + baking soda– our leavening agents.
• buttermilk– adds moisture and a bit of tangy flavor

for the lemon glaze

• butter
• granulated sugar
• meyer lemon juice
• vanilla extract
• lemon extract

How To Make Lemon Pound Cake

For full recipe details including ingredients and measurements, see the printable recipe card down below. Here is step by step directions on how to make this awesome lemon pound cake:

1. Preheat Oven + Prep Loaf Pan

Preheat the oven to 325° F. Spray a lightly colored 1 pound loaf pan liberally with non-stick cooking spray or line the loaf pan with parchment paper and set aside.

2. Make the Cake Batter

Place all cake ingredients (butter, sugar, both eggs, vanilla and lemon extract, Meyer lemon zest, flour, salt, baking powder, baking soda and buttermilk) into a large bowl and mix on low for 30 seconds using a handheld electric mixer (or the bowl of a stand mixer with paddle attachment works great too!). Be sure to scrape the sides of the bowl, then increase to medium speed and mix for 3 minutes.

3. Bake

Pour batter into your prepared pan and bake for 45 minutes or until a toothpick or cake tester inserted into the center comes out clean. When the cake is done, make the glaze.

4. Make The Lemon Glaze

Combine all glaze ingredients (butter, sugar, Meyer lemon juice, vanilla and lemon extract) into a small saucepan over medium-low heat. Stir continuously until the butter melts and sugar dissolves. Do not bring to a boil.

5. Poke Holes in the Cake + Add Glaze

Poke holes all over the still-warm cake using a toothpick and pour the glaze evenly over the cake while still in the pan.

6. Let Cake Cool in the Pan

Allow the cake to cool at least an hour in the pan and then invert the lemon loaf out of the pan. Be sure to loosen the sides with a butter knife before inverting.

7. Slice and Serve!

Slice into desired sized slices and serve plain or with some berries and whipped cream (homemade or store-bought!).

Storing Pound Cake

Wrap any leftover cake in plastic wrap and store at room temperature for up to 2-3 days.

To Freeze: double wrap with plastic wrap really well. Store in the freezer for up to 3 months. Allow to thaw overnight.

Meyer Lemon Pound Cake FAQ

More Lemon Cake Recipes to Try!

• Classic Lemon Cake
• Lemon Poppy Seed Cake
• Lemon Blueberry Coffee Cake
• Lemon Raspberry Cake
• Lemon Crumb Cake

Lemon lovers are going to be in lemon heaven with this recipe! This is the best thing in the world. I’m convinced. The printable recipe below! Have a great day, friends 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.