Can I Use Regular Lemons Instead of Meyer Lemons?

Yes, you can substitute regular lemons for Meyer lemons if needed. However, since regular lemons are more acidic and tart, you may want to slightly increase the sugar to balance the flavor. Expect a more tangy and sharp lemon taste compared to the subtle sweetness of Meyer lemons.

How Should I Store Meyer Lemon Pound Cake?

This cake stores very well at room temperature. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist for up to 5 days. For longer storage, freeze the cake (without glaze) for up to 1 month. Let it thaw at room temperature and glaze it before serving for the freshest taste.

Why Did My Pound Cake Crack on Top?

Cracking on top of pound cakes is normal and often expected. As the batter bakes, the outside sets before the inside, causing the center to rise and crack. It’s a sign of a well-risen cake and not a flaw. If you prefer a more even top, you can try baking the cake at a slightly lower temperature and ensuring your oven heats evenly.

Meyer Lemon Pound Cake – Best Spring Recipe

Name: Meyer Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 3/4 cups (230g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup (60g) sour cream; 1 1/2 tablespoons Meyer lemon juice; 1 1/2 tablespoons Meyer lemon zest; 1 cup (250g) plus 2 tablespoons granulated sugar; 1 cup (227g) unsalted butter, at room temperature; 5 large eggs, at room temperature, beaten; 1/4 cup (50g) granulated sugar (for syrup); 1/4 cup (60ml) Meyer lemon juice (for syrup); 1/2 cup (65g) confectioners’ sugar, sifted (for glaze); 1 tablespoon Meyer lemon juice (for glaze)

Description

This Meyer Lemon Pound Cake is rich, buttery, and bursting with bright citrus flavor. Made with fragrant Meyer lemon zest and juice, then soaked in a sweet lemon syrup and finished with a tangy glaze, it’s the perfect spring dessert. Moist, tender, and easy to bake, this pound cake is sure to become a seasonal favorite.

Ingredients

Scale

1 3/4 cups (230g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (60g) sour cream
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup (250g) plus 2 tablespoons granulated sugar
1 cup (227g) unsalted butter, at room temperature
5 large eggs, at room temperature, beaten
1/4 cup (50g) granulated sugar (for syrup)
1/4 cup (60ml) Meyer lemon juice (for syrup)
1/2 cup (65g) confectioners’ sugar, sifted (for glaze)
1 tablespoon Meyer lemon juice (for glaze)

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Instructions

Preheat the oven to 325°F (160°C). Spray a 9×5-inch loaf pan with nonstick spray containing flour.
Sift together flour, baking powder, and salt in a medium bowl.
Whisk sour cream and 1 1/2 tablespoons Meyer lemon juice in a small measuring cup.
In the bowl of a stand mixer, rub lemon zest into 1 cup plus 2 tablespoons sugar until fragrant. Add butter and beat until pale and fluffy (3–4 minutes).
Gradually add eggs in three additions, beating well after each and scraping the bowl.
On low speed, alternately add the flour mixture in three additions and the sour cream mixture in two additions, beginning and ending with flour.
Beat the batter on low for 30 seconds to ensure full incorporation. Scrape the bowl with a spatula to mix any unmixed batter at the bottom.
Transfer batter into prepared loaf pan, smooth the top, and tap to remove air bubbles.
Bake for 55–65 minutes, or until a thin knife inserted in the center comes out with moist crumbs.
While the cake bakes, prepare the syrup by combining 1/4 cup sugar and 1/4 cup Meyer lemon juice in a saucepan. Simmer for 2 minutes and set aside.
After removing the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack.
While the cake is still warm, brush the top and sides generously with lemon syrup. Use all of the syrup.
Cool completely for about 2 hours.
Prepare the glaze by stirring together 1/2 cup confectioners’ sugar and 1 tablespoon Meyer lemon juice until smooth. Pour over cooled cake and let set for 15 minutes.

Notes

Use room temperature ingredients for best results.
Do not overmix the batter after adding dry ingredients to keep the cake tender.
This cake stores well at room temperature for up to 5 days or can be frozen (unglazed) for 1 month.
Let the cake cool completely before glazing to avoid melting.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 478
Sugar: 314g
Sodium: 1558mg
Fat: 219g
Saturated Fat: 130g
Unsaturated Fat: 89g
Trans Fat: 0g
Carbohydrates: 489g
Fiber: 7g
Protein: 54g
Cholesterol: 1336mg