Meyer Lemon Pound Cake

If you’re looking for a delightful treat that brings sunshine to your day, you’ll love this Meyer Lemon Pound Cake! This cake is a family favorite in my home, combining the bright, citrusy flavor of Meyer lemons with a rich, buttery texture. It’s perfect for any occasion—whether you’re hosting a cozy brunch or just indulging after a long week. The sweet glaze adds an extra burst of lemony goodness that will have everyone coming back for seconds!

Baking this cake feels like wrapping yourself in a warm hug. Not only does it fill your kitchen with a heavenly aroma, but it also makes for an impressive dessert that’s surprisingly easy to whip up. Trust me, once you try this Meyer Lemon Pound Cake, it will become your go-to recipe!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and just a few ingredients, this cake comes together quickly.
• Citrusy Delight: The unique flavor of Meyer lemons adds a refreshing twist that sets this pound cake apart.
• Family Favorite: Kids and adults alike will enjoy every bite—it’s great for gatherings!
• Perfectly Sweet Glaze: The lemon glaze transforms this cake into a delightful treat that’s hard to resist.
• Make Ahead: You can bake this cake ahead of time and enjoy it throughout the week!

Ingredients You’ll Need

You’ll find that the ingredients for this Meyer Lemon Pound Cake are simple and wholesome. They come together to create a deliciously rich dessert that everyone will love.

For the Cake

• 1 3/4 cups (230 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (60 g) sour cream
• 1 1/2 tablespoons Meyer lemon juice
• 1 1/2 tablespoons Meyer lemon zest
• 1 cup (250 g) plus 2 additional tablespoons granulated sugar
• 1 cup (227 g) unsalted butter (at room temperature)
• 5 large eggs (at room temperature, beaten)

For the Glaze

• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) Meyer lemon juice
• 1/2 cup (65 g) confectioners sugar (sifted)
• 1 tablespoon Meyer lemon juice

Variations

This Meyer Lemon Pound Cake is wonderfully flexible! Here are some tasty variations you might want to try:

• Add Blueberries: Fold in fresh blueberries for added sweetness and color.
• Zesty Twist: Swap out the Meyer lemons for regular lemons if you prefer; it’ll still be delicious!
• Nutty Crunch: Add chopped nuts for texture—walnuts or almonds work beautifully.
• Herb Infusion: Try adding fresh herbs like thyme or rosemary to bring an unexpected depth of flavor.

How to Make Meyer Lemon Pound Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures an even bake right from the start. While that heats up, grease and flour your loaf pan so that your cake slides right out when it’s done.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial as it helps combine all dry ingredients evenly and ensures your cake rises beautifully.

Step 3: Cream Butter and Sugar

In another large bowl, beat the unsalted butter and granulated sugar together until it’s fluffy and pale. This process incorporates air into the batter, making your pound cake light and tender.

Step 4: Add Eggs One at a Time

Next, add the beaten eggs one at a time to the butter mixture. Be sure to mix well after each addition. This helps create a smooth batter while ensuring everything is well combined.

Step 5: Combine Wet & Dry Ingredients

Now it’s time to add your dry ingredients to the wet mixture along with sour cream, Meyers lemon juice, and zest. Mix gently until just combined; overmixing can lead to a denser cake.

Step 6: Bake Your Cake

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in the preheated oven for about 65 minutes or until a toothpick inserted into the center comes out clean. The aroma will be irresistible!

Step 7: Prepare the Glaze

While your cake cools in its pan for about ten minutes, whisk together granulated sugar, confectioners sugar, and Meyer lemon juice in a small bowl until smooth. This glaze is where all that zesty flavor really shines!

Step 8: Glaze & Serve

Once you’ve transferred your loaf onto a wire rack to cool completely, drizzle on the glaze generously. Let it set before slicing into this beautiful creation. Enjoy every slice of your Meyer Lemon Pound Cake!

Pro Tips for Making Meyer Lemon Pound Cake

Baking the perfect Meyer Lemon Pound Cake is all about attention to detail and a little love. Here are some tips to help you create a moist and flavorful cake that will impress everyone!

• Use room temperature ingredients: Ensuring your butter and eggs are at room temperature helps them blend together more smoothly, creating a lighter cake texture.

• Don’t skip the zest: The zest of Meyer lemons adds concentrated flavor that enhances the cake’s citrusy notes. A little zest goes a long way in achieving that bright taste!

• Measure flour correctly: Spoon the flour into your measuring cup instead of scooping it directly with the cup. This prevents packing and ensures you don’t add too much flour, which can lead to a dense cake.

• Let it cool completely before glazing: If you glaze your cake while it’s still warm, the glaze will melt and slide off. Allowing it to cool ensures a beautiful, glossy finish that stays put!

• Experiment with baking time: Every oven is different! Start checking for doneness about 10 minutes early by inserting a toothpick into the center. It should come out clean when the cake is done.

How to Serve Meyer Lemon Pound Cake

Serving this delightful Meyer Lemon Pound Cake can be as fun as making it! Whether you’re presenting it at a gathering or enjoying it at home, here are some ideas to make your dessert shine.

Garnishes

• Fresh berries: A handful of strawberries, blueberries, or raspberries not only adds color but also complements the lemony flavors beautifully.
• Whipped coconut cream: For a dairy-free option, whip up some coconut cream to serve alongside your cake. It adds creaminess that pairs perfectly with the citrus.
• Mint leaves: A few fresh mint sprigs on top can brighten up your presentation and provide a refreshing contrast to the sweetness of the cake.

Side Dishes

• Fruit salad: A light fruit salad made from seasonal fruits can balance out the richness of the pound cake and provide a refreshing element.
• Herbal tea: Pairing your cake with a warm cup of herbal tea creates a cozy experience. Chamomile or mint tea would complement the citrus flavors nicely.
• Vanilla ice cream: A scoop of vanilla ice cream brings an indulgent touch to each slice, offering a delightful contrast in temperature and texture.
• Yogurt parfait: Layer yogurt with granola and fresh fruit for a simple yet satisfying side dish that enhances your dessert experience without overpowering it.

Enjoy sharing this delicious Meyer Lemon Pound Cake with friends and family—you’ll surely brighten their day!

Make Ahead and Storage

This Meyer Lemon Pound Cake is perfect for meal prep! You can make it in advance and store it for delightful snacking or dessert throughout the week.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap the cooled cake tightly in plastic wrap or foil to maintain freshness.
• Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing

• To freeze, wrap the cooled cake securely in plastic wrap and then in aluminum foil.
• Label with the date and store in the freezer for up to 3 months.
• For best results, slice the cake before freezing; this allows you to thaw only what you need.

Reheating

• To enjoy your frozen Meyer Lemon Pound Cake, transfer it to the refrigerator and let it thaw overnight.
• For a warm treat, heat slices in a microwave for about 10-15 seconds or in an oven set at 350°F (175°C) for about 5-10 minutes.

FAQs

Here are some common questions you might have about making this delicious cake!

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

While you can use regular lemons, Meyer lemons provide a sweeter and less acidic flavor that enhances this recipe. If using regular lemons, consider reducing the sugar slightly.

How do I know when my Meyer Lemon Pound Cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should be golden brown, and the top will spring back when lightly pressed.

What makes Meyer Lemon Pound Cake different from traditional pound cake?

Meyer Lemon Pound Cake uses Meyer lemons, which are sweeter and less tart than regular lemons. This unique flavor adds a delightful twist to the classic pound cake texture.

Final Thoughts

I hope you find joy in making this Meyer Lemon Pound Cake! Its sunny flavor and buttery richness make it a special treat that’s sure to brighten your day. Whether it’s for a gathering or a cozy night in, this recipe is bound to impress. Enjoy every slice, and don’t hesitate to share your baking adventures with friends!