Imagine sinking your fork into a slice of the most incredible, moist, and tangy pound cake that transports you to a sun-drenched citrus grove with every single bite. This Meyer Lemon Pound Cake isn't just a dessert—it's a culinary experience that combines the perfect balance of buttery richness and bright, refreshing citrus flavor. Whether you're a baking enthusiast or a weekend kitchen warrior, this recipe promises to elevate your dessert game and impress everyone from family to dinner guests.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup Meyer lemon juice
- 1 tsp Meyer lemon zest
- 1 cup powdered sugar
- 2 tbsp Meyer lemon juice (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Gradually mix in the Meyer lemon juice and lemon zest, blending until the mixture is smooth and uniform in color.
- Slowly fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and Meyer lemon juice until smooth and slightly runny.
- Once the cake is completely cool, drizzle the lemon icing over the top, allowing it to naturally cascade down the sides.
- Let the icing set for 15-20 minutes before slicing and serving.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and lemon juice are at room temperature for smoother mixing and better cake texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and prevent a tough crumb.
- Zest before juicing: Always zest your Meyer lemons first, as it's much easier to zest a whole lemon.
- Check for doneness: Use the toothpick test—it should come out clean with just a few moist crumbs.
- Cool completely before icing: Patience is key! Let the cake cool entirely to prevent the icing from melting.
- For extra lemon intensity, add a bit of lemon extract to enhance the citrus flavor.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 95mg
