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Meyer Lemon Pound Cake
4.4 from 111 votes

Meyer Lemon Pound Cake

Meyer Lemon Pound Cake is a dense yet tender loaf cake flavored with the bright zest and juice of Meyer lemons. The batter uses all-purpose flour, sour cream, butter, sugar, and eggs to produce a moist crumb, accentuated by a lemon syrup soaked into the warm cake and a glazed citrus finish. The cake’s balance of rich buttery texture and fresh lemon flavor makes it a refined treat for dessert or teatime.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 1 loaf
Calories: 478 kcal
Course: Cake
Cuisine: International

Ingredients

Pound 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) 2 sticks butter at room temperature, unsalted
  • 5 egg at room temperature, beaten, large
Syrup
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60ml) Meyer lemon juice
Glaze
  • 1/2 cup (65 g) confectioners sugar sifted
  • 1 tablespoon Meyer lemon juice

Instructions

To make the cake:
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  1. Preheat the oven to 325°F (160°C). Spray a 9×5-inch (23 x 12 cm) loaf pan with nonstick cooking spray that contains flour. In a medium bowl, sift together the flour, baking powder, and salt. In a small measuring cup, whisk together the sour cream and lemon juice.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter-sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  3. Mix in the eggs in three additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in three additions and the sour cream mixture in two additions, starting and ending with the dry ingredients
  4. Once all the ingredients have been added, scrape down the bowl and beat on low for another 30 seconds to fully combine. Use a rubber spatula to ensure that the batter at the very bottom of the bowl is uniform.
  5. Transfer the batter to the prepared pan and smooth the top. Tap the pan on your work surface to release any air bubbles. Bake the cake for 55–65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes before turning it out.
  6. While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar and lemon juice and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow it to simmer for 2 minutes, then remove from heat and set aside.
  7. Once you’ve turned the cake out of the pan (it should still be warm), brush the top and sides with the lemon syrup. It may seem like a lot, but use all of the syrup. Allow the cake to cool completely, about 2 hours.
To make the glaze:
  1. Combine the confectioners' sugar and lemon juice in a small bowl, stirring until smooth. Pour the glaze over the top of the cake, ensuring it covers completely. Allow the glaze to set for at least 15 minutes before serving.

Notes

  • Store the cake tightly wrapped at room temperature for up to 5 days to maintain freshness.
  • Freeze the unglazed cake for up to one month to extend shelf life without affecting texture.

Nutrition Information

Serving 1loaf Calories 478kcal (24%) Carbohydrates 489g (163%) Protein 54g (108%) Fat 219g (337%) Saturated Fat 130g (650%) Cholesterol 1336mg (445%) Sodium 1558mg (65%) Fiber 7g (28%) Sugar 314g (628%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 478

% Daily Value*

Serving 1loaf
Calories 478kcal 24%
Carbohydrates 489g 163%
Protein 54g 108%
Fat 219g 337%
Saturated Fat 130g 650%
Cholesterol 1336mg 445%
Sodium 1558mg 65%
Fiber 7g 28%
Sugar 314g 628%

* Percent Daily Values are based on a 2,000 calorie diet.