Meyer Lemon Pound Cake

4.50 from 2 votes

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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.

Meyers lemon pound cake slices on a plate with whipped cream and berries

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!

slices of lemon pound cake on a plate with berries and cream

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
Meyer lemon pound cake ingredients on a tablescape

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!).

lemon pound cake sliced and on a tablescape

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

What’s the secret to a good pound cake?

Bring ingredients to room temperature before using.
Avoid over mixing the batter.
Be sure to measure everything exact.

Can I make this with normal lemons?

Yes, of course! Obviously it’ll still be a lemon pound cake. Use what you have and can find. Remember Meyer lemons are only in season during the winter and early spring.

lemon poundcake with berries and cream on a plate

More Lemon Cake Recipes to Try!

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.

lemon pound cake slices on a plate with whipped Cream and berries
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4.50 from 2 votes

Meyer Lemon Pound Cake Recipe

This Meyer Lemon Pound Cake is infused with lemon butter glaze that really takes it over the top. Top with a few berries and some whipped cream.
servings 10 servings
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes

Ingredients

for the glaze

Instructions

  • Preheat the oven to 325° F.
  • Spray lightly colored 1 pound loaf pan liberally with nonstick cooking spray and set aside.
  • Place all cake ingredients into a large bowl and mix on low for 30 seconds using a handheld mixer. Then increase speed to medium and mix for 3 minutes.
    lemon cake batter in a bowl
  • Pour batter into prepared pan and bake 45 minutes or until a toothpick entered into the center comes out clean.
    baked lemon pound cake in the loaf pan on a wire rack
  • When the cake is done make the glaze.
  • Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and sugar is dissolved. Do not bring to a boil.
    lemon glaze in a sauce pan with wooden spoon
  • Poke holes all over the warm cake using a toothpick and pour the glaze evenly over the cake while still in the pan.
    lemon glaze being poured over warm cake
  • Allow the cake to cool at least an hour in the pan and then invert cake. Be sure to loosen the sides with a butter knife.
    running a knife around the edges of the bread to loosen
  • Serve plain or with berries and whipped cream.
    lemon poundcake with berries and cream on a plate

Nutrition

Calories: 329kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 259mg | Potassium: 78mg | Fiber: 1g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Lemon Pound Cake

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Recipe Rating




26 Responses
  1. Tammy

    I love the flavor of this cake and my hubby looooves lemon treats. I have tried to make this a few times but the glaze never soaks in, it’s like a layer that sits on top of the cake. Could my cake be too hot still or not letting the glaze get hot enough maybe?

  2. Keke Suraman

    Hi, i just wonder if I need to cream the butter first and try to work it weel with the eggs first before proceed to the next step like adding the flour. Because i read the steps and you said mix all cake ingredients together in a bowl, so is it really work well just like so or is there any tips to make sure that the batter will come out fluffy and light? I tried another kind of cake before wich called to combined the ingredients in one go and it did not come out good. I hope you don’t mind my lomg question. Thanks Lauren!

  3. Kim Wagner

    OMG Lauren, I just saw that I left a comment on this wayyyy back on December 19, 2016!!!! I totally forgot!! Everything I said then still holds true!! BEST. LEMON. CAKE. EVER!!!!!!!!!! So many pounds have been added to my body (and my husband’s bod) in the name of deliciousness!!! Someday I’ll have more self restraint and won’t make it as often…NOT!!!

  4. Susie Thompson

    I was able to print this out with the pic to save on INK on my printer. Looks wonderful though and going to go make it. Thank you Lauren

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  6. Sammie Ellwood

    My raspberry bush is about to be covered in raspberries, and this would be the perfect cake to use them on!!

  7. Kim Wagner

    Lauren, this is the most AMAZING lemon cake EVER!!!!! It is responsible for lots of jiggle in my stomach area!!! And that’s ok, because it’s truly to die for!!! My husband adores anything lemon and particularly swoons over this!!! So thanks for the calories!!

  8. Heather

    Love the sounds of this recipe! Just wondering though, what size pan do you use? It doesn’t specify. Thanks!

  9. Marcus

    That looks sooo good! Thank you for posting this. Those are several of my favorites foods put together, but I never thought of actually putting them together in one cake.

  10. Meghan Comstock

    I grew up in Mid Missouri (in the 80’s) and you had me at Sharon, Lois & Bram…the Elephant Show was my FAVORITE!! I drove my brothers nuts singing Skinnama-rink-adink-adink 24/7…I love lemon…I love butter…I love cake I’m going to have to try this soon!!

  11. Karen

    Sharon, Lois and Bram…..my daughter used to watch the show religiously…and knew all the words to all their songs. Takes me back!

    I made that Kentucky butter cake and it was a big hit at the potluck I took it to. I am sure this lemon cake will also be a big hit…thank you.

  12. Beanbear

    Don’t know what is going on but I would LOVE to pin most of the recipes we see (the only things we don’t are the things we are allergic to), but the pin link isn’t working-any ideas?

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