The Best Meyer Lemon Pound Cake Recipe: Moist, Zesty, and Sweet

There is something almost therapeutic about zesting a Meyer lemon. As the bright yellow skin meets the grater, the kitchen fills with a scent that is part citrus, part wildflower honey. Unlike the sharp, aggressive punch of a standard lemon, Meyer lemons are softer, sweeter, and more fragrant.

I first made this Meyer Lemon Pound Cake on a drizzly Tuesday afternoon when I needed a bit of indoor sunshine. I wanted a cake that felt substantial but melted away the moment it hit your tongue. This recipe is the result of that craving—a golden, buttery loaf with a tender crumb that holds its own against a thick, creamy glaze. It’s the kind of cake that sits on the counter under a glass dome, tempting you to slice off “just one more sliver” every time you walk past.

Why You’ll Love This

• The Perfect Texture: Thanks to the sour cream and extra egg yolk, this cake is incredibly moist and dense without ever feeling heavy.

• A Natural Mood Lifter: The bright, floral citrus notes of the Meyer lemon provide a refreshing zing that cuts through the rich butter.

• Simple Elegance: It looks and tastes like it came from a high-end bakery, but it uses pantry staples you likely already have on hand.

The Skeptic’s Favorite Slice

I have a neighbor who famously claims he “doesn’t have a sweet tooth” and generally avoids anything with fruit in it. When I brought a warm loaf of this Meyer Lemon Pound Cake over, he looked at it with polite hesitation. Half an hour later, I got a text asking if I had any more. He told me it was the first lemon dessert he’d ever eaten that didn’t taste like a cleaning product or a sour candy. The balance of the creamy glaze and the mellow Meyer lemon acidity won him over instantly. Now, he’s the first person to volunteer for “taste-testing” duties whenever I bake.

What Makes It Special

• Meyer Lemons: These are a cross between a regular lemon and a mandarin orange, offering a complex, sweeter flavor profile.

• Sour Cream: This is the secret to a professional-grade crumb; it adds fat and acidity to ensure the cake stays soft for days.

• Extra Egg Yolk: While the two whole eggs provide structure, that extra yolk adds a beautiful golden hue and a richer mouthfeel.

• The Double-Layer Glaze: By using heavy cream in the glaze, we create a velvet-like finish that stays opaque and beautiful on top of the cake.

Making It Happen

The process begins by getting your oven to a steady 350°F and prepping your loaf pan. I find that a mix of butter and a light dusting of flour works best to ensure a clean release. While the oven warms, you’ll whisk together your dry ingredients—flour, baking soda, baking powder, and salt—in a medium bowl. This ensures the leavening agents are perfectly distributed so your cake rises evenly.

In your mixer, you’ll cream the softened butter and granulated sugar. This isn’t a step to rush; give it a solid two to three minutes until the mixture looks pale and fluffy. This aeration is what gives the pound cake its lift. Next, you’ll incorporate the eggs, sour cream, vanilla, and that aromatic Meyer lemon zest and juice. Don’t worry if the batter looks slightly curdled at this stage; the addition of the dry ingredients will smooth everything out.

To finish the batter, you’ll alternate adding the flour mixture and the milk, mixing on low just until the last white streaks of flour disappear. Overmixing here is the enemy of a tender cake. Once smooth, pour the batter into the pan and bake. Your kitchen will start smelling like a citrus grove about thirty minutes in. When a toothpick comes out clean after about an hour, let the cake cool completely. Only then should you whisk together your powdered sugar, heavy cream, and juice for that crowning glaze.

You Must Know

• Room Temperature is Key: Make sure your eggs, butter, and sour cream are at room temperature before you start. Cold ingredients won’t emulsify properly, which can lead to a dense, oily cake.

• Zest First, Juice Second: It is much easier to zest a firm, whole lemon than one that has already been squeezed dry.

• The Cooling Rule: Resist the urge to glaze a warm cake. If the cake is still breathing heat, the glaze will melt and run right off instead of sitting beautifully on top.

Serving Ideas

This Meyer Lemon Pound Cake is a star on its own, but it plays well with others. Serve a thick slice with a dollop of lightly sweetened whipped cream and a handful of macerated raspberries.

For a drink pairing, a hot cup of Earl Grey tea complements the floral notes of the Meyer lemon perfectly. If you’re serving this for brunch, a crisp Prosecco or a cold glass of milk also does the trick.

Make It Different

• The Berry Twist: Fold in half a cup of fresh blueberries tossed in a teaspoon of flour before baking.

• Dairy-Free Option: Use a high-quality vegan butter stick and plain almond or coconut yogurt in place of the sour cream.

• Herbaceous Note: Add a teaspoon of finely chopped fresh thyme or rosemary to the batter for a sophisticated, savory edge.

Storage and Reheating

This cake actually tastes even better the next day as the lemon flavors have time to meld. Store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week.

To reheat, a quick 10-second zap in the microwave will make a slice feel like it just came out of the oven.

Success Tips

• Spoon and Level: When measuring your flour, spoon it into the measuring cup and level it off with a knife. Packing the flour down can result in a dry, tough cake.

• The Glaze Consistency: If your glaze feels too thin, add a tablespoon more of powdered sugar. If it’s too thick to pour, add a tiny splash of heavy cream until it reaches a slow-moving, ribbon-like consistency.

Frequently Asked Questions

Can I use regular lemons if I can’t find Meyer lemons?

Yes, you can. However, since regular lemons are more acidic, I recommend adding an extra tablespoon of sugar to the batter to balance the tartness.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked. Make sure a toothpick inserted in the very center comes out completely clean.

Can I bake this in a Bundt pan instead of a loaf pan?

This specific recipe is scaled for a standard 9×5 loaf pan. If you want to use a standard Bundt pan, you should double the recipe.

How do I get the perfect “crack” on top of the loaf?

A natural crack is a hallmark of a good pound cake. To encourage a straight one, you can dip a knife in melted butter and draw a line down the center of the batter just before putting it in the oven.

Can I freeze this cake?

Absolutely. It freezes beautifully. Wrap the unglazed cake in plastic wrap and then foil. It will stay fresh for up to three months. Thaw at room temperature before glazing.

Meyer Lemon Pound Cake Recipe Card

Category: Dessert / Brunch

Cuisine: American

Yield: 1 Loaf

Equipment: 9×5 inch loaf pan, Stand mixer or hand mixer, Mixing bowls, Zester, Whisk.

Ingredients

The Cake

• 1 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ teaspoon baking soda

• 1 stick (8 tablespoons) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, plus 1 egg yolk

• ½ cup sour cream

• Zest of one Meyer lemon

• Juice of one Meyer lemon

• 1 teaspoon vanilla extract

• 2 tablespoons whole milk

Lemon Glaze

• 1 cup powdered sugar

• 3 tablespoons Meyer lemon juice

• 2-3 tablespoons heavy cream

• Meyer lemon zest (for dusting)

Method

1. Preparation: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan thoroughly with butter or line it with parchment paper, leaving a slight overhang for easy removal.

2. Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this aside.

3. Citrus Prep: Zest the Meyer lemon into a small bowl. Once finished, juice the lemon into a separate container, ensuring you remove any seeds.

4. Creaming: In a large bowl using a hand mixer (or a stand mixer fitted with the paddle attachment), cream the softened butter and granulated sugar together. Beat on medium-high for about 2-3 minutes until the mixture is light, pale, and fluffy.

5. Wet Ingredients: Add the eggs and the extra egg yolk one at a time, mixing well after each addition. Mix in the sour cream, Meyer lemon juice, zest, and vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.

6. Combine: Turn the mixer to low. Add the dry ingredients in two batches, alternating with the milk. Mix only until the flour is just combined—do not overmix.

7. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean.

8. The Glaze: While the cake bakes, whisk together the powdered sugar, Meyer lemon juice, and heavy cream in a small bowl. Adjust the cream amount until you reach a thick but pourable consistency.

9. Finish: Allow the cake to cool completely in the pan placed on a wire rack. Once cold, remove from the pan. Drizzle the glaze generously over the top and finish with a fresh dusting of lemon zest.

Nutrition (Per Serving)

• Calories: Approximately 320 kcal

• Fat: 14g

• Carbohydrates: 45g

• Protein: 4g