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Southern Meyer Lemon Pound Cake

A recipe for Southern Meyer Lemon Pound Cake from the cookbook, Sweet Soulful Baking! This easy cake is packed with a refreshing Meyer lemon flavor and topped with a sweet lemon glaze.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 Servings
Course: Dessert
Cuisine: American

Ingredients

Pound Cake:
  • 1 1/2 cups (341 grams) butter room temperature
  • 2 1/2 cups (300 grams) granulated sugar
  • 6 large eggs room temperature
  • 2 teaspoons (10 milliliters) vanilla extract
  • 1 tablespoon (15 milliliters) fresh Meyer lemon juice juice from regular lemons can be substituted if needed
  • 1 tablespoon (6 grams) Meyer lemon zest
  • 3 cups (375 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (240 milliliters) sour cream
Lemon Glaze:
  • 2 cups (240 grams) confectioners' sugar
  • 2 tablespoons (30 milliliters) Meyer lemon juice
  • 1-2 tablespoons (15-30 milliliters) whole milk divided
Garnish:
  • A mix of fresh berries

Instructions

For the cake:
    Cup of Yum
  1. Preheat the oven to 350˚F (177˚C). Spray both parts of a 10-inch (25 centimeter) tube pan with baking spray.
  2. In a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream together the butter and granulated sugar.
  3. Add the eggs, vanilla, Meyer lemon juice and zest. Mix until everything is incorporated.
  4. Add the flour, salt, baking powder and sour cream. Mix again.
  5. Pour the batter into the prepared tube pan.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the middle comes out clean.
  7. Cool on a wire rack.
For the lemon glaze:
  1. In a bowl, add the confectioners' sugar, lemon juice and 1 tablespoon (15 milliliters) of milk.
  2. Mix well until the glaze is smooth.
  3. Add the additional tablespoon (15 milliliters) of milk if the glaze seems too thick.
  4. Drizzle the lemon glaze on top of the pound cake, slice and serve with fresh berries.