Go Back

Meyer Lemon Pound Cake

A dense, buttery loaf cake revitalized by fresh Meyer lemon zest and a tangy syrup, perfect for brunch or dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Brunch, Dessert
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

For the cake

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

For the lemon syrup

  • 1/4 cup 1/4 cup (50 g) granulated sugar for the lemon syrup
  • 1/4 cup 1/4 cup (60 ml) Meyer lemon juice for the syrup

For the glaze

  • 1/2 cup 1/2 cup (65 g) confectioners’ sugar, sifted for the glaze
  • 1 tablespoon 1 tablespoon Meyer lemon juice for the glaze

Instructions
 

Preparation

  • Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
  • Whisk together the flour, baking powder, and salt in a bowl; set aside.
  • In a large bowl, beat the room-temperature butter with 1 cup (250 g) granulated sugar and the extra 2 tablespoons until pale and fluffy, about 3–5 minutes.
  • Gradually add the beaten eggs, about a tablespoon at a time at first, scraping the bowl between additions.
  • Mix in the sour cream, 1 1/2 tablespoons Meyer lemon juice, and the 1 1/2 tablespoons zest until combined.
  • Fold the dry ingredients into the wet in two additions until just combined. Do not overmix.
  • Scrape the batter into the prepared pan and smooth the top. Tap once on the counter to release large air pockets.
  • Bake for 55–70 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Making the syrup and glaze

  • While the cake bakes, combine 1/4 cup (50 g) granulated sugar and 1/4 cup (60 ml) Meyer lemon juice in a small saucepan. Warm gently until the sugar dissolves; cool slightly.
  • Combine the sifted 1/2 cup (65 g) confectioners’ sugar with 1 tablespoon Meyer lemon juice in a small bowl. Whisk until smooth, adding a teaspoon of water if too thick.
  • As soon as the cake comes out of the oven, poke a few holes in the top and brush with the lemon-sugar syrup.
  • Once the cake is fully cooled, drizzle the lemon confectioners’ glaze over the top and let set for 15–20 minutes before slicing.

Notes

For best results, use room-temperature ingredients and avoid overmixing to maintain a light texture. You can substitute regular lemons if Meyer lemons are unavailable, but adjust the sugar levels in the glaze to reduce acidity.
Keyword baking, cake, dessert, Meyer Lemon, Pound Cake