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    HOME » Recipes » Cake & Muffins

    Published: Jan 19, 2014 · Modified: Feb 18, 2021· This website generates income via ads ·

    Meyer Lemon Pound Cake Recipe

    Jump to Recipe Print Recipe Pin Recipe

    My Meyer Lemon Pound Cake Recipe is adapted from a friend's recipe. It is a moist cake thanks to the extra egg yolk, sour cream and full fat Greek Yogurt. With the juice of two lemons and the zest of one, it is a lemon lovers dream come true.

    I have an obsession with Meyer Lemons. I live in a senior community with a lemon tree on every block. I often come home with as many lemons as I can carry. We are between seasons for lemons right now, but I picked up a bag of Meyer lemons at the Whole Foods grocery store today.

    Partially sliced loaf of lemon pound cake with drizzle.

    Ingredients

    All the ingredients for Meyer lemon pound cake loaf or Meyer lemon Bundt cake.

    For the pound cake:

    • Flour - I use all-purpose flour but if I have it, I like to use half cake flour and half AP flour.
    • Baking powder
    • Baking soda
    • Salt - use kosher salt
    • Butter - no need for fancy butter here, but it should be real butter. I use regular butter with salt.
    • Sugar
    • Eggs
    • Meyer lemon juice - you can use regular lemons like Eureka lemons, but you might need to add a little extra sugar, maybe a couple of tablespoons.
    • Meyer lemon zest - same here
    • Sour cream - use regular sour cream, not light sour cream.
    • Greek Yogurt - use full-fat plain Greek yogurt.

    For the glaze:

    • Powdered sugar
    • Meyer lemon juice
    • Milk
    • Vanilla extract - (optional, but some recipes call for a splash of vanilla extract in the glaze) I will try it next time.

    Full ingredients list & measurements provided in the recipe card.

    Step by Step Instructions

    Metal loaf pan sprayed with baking spray.

    Grease and flour or use baking spray on standard loaf pan or 12 cup Bundt pan.

    Flour, salt, baking powder and baking soda in a mixing bowl.

    Add baking powder, baking soda and salt to the flour for dry ingredients.

    Micro-planer with lemon zest and squeezed lemons and juice.

    Juice and zest Meyer lemons until you have ¼ cup juice & 2 teaspoons zest.

    Metal mixer bowl with sugar and butter.

    Add sugar and butter to the bowl of a stand mixer with a paddle attachment.

    Creamed sugar and butter with 2 eggs and an egg yolk.

    Cream until smooth, then add the eggs and extra yolk. Mix well on low speed.

    Add the Greek yogurt and sour cream and mix on medium speed.

    Creamed mixture with lemon juice and lemon zest.

    Add the juice and Meyer lemon zest and mix until incorporated.

    Wet ingredients with the first addition of flour.

    Add the flour a bit at a time, beating in between additions. Do not over mix.

    Mixing bowl with paddles showing beaten batter, ready to use.

    When the batter is completely mixed and free of lumps, it is ready to bake.

    Batter in the loaf pan with blue dishtowel.

    Pour batter into the prepared loaf pan or Bundt pan. Tap to get air bubbles out.

    Pound cake batter placed into the oven.

    Bake in a 350 degree oven. Baking time approximately 45-55 minutes.

    Completely baked lemon pound cake on cooling rack.

    Allow cake to cool completely on a cooling rack.

    Small white bowl with glaze ingredients being mixed together.

    Let cake cool while you make the glaze. Mix the lemon juice, powdered sugar and milk in a small bowl.

    Meyer Lemon Pound Cake Recipe baked and glaze drizzled on top.

    When the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.

    FAQ's

    Where do Meyer lemons come from?

    The Meyer lemon owes its presence in the United States to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Thanks Frank!

    Can I use regular lemons instead of Meyer lemons?

    Yes, but the flavor profile of a Meyer lemon is a bit different. It is almost as sweet as a regular lemon is sour. In savory dishes you won't notice a difference, but in sweet uses you may want to add a little bit more sugar and a splash of orange juice. I changes the taste to be similiar a Meyer lemon.

    Equipment

    • Loaf Pan (recipe makes a large pound cake, so get out one of the big loaf pans!)
    • Stand Mixer (optional but so nice)
    • Paddle attachment for stand mixer
    • Rubber spatula
    • Baking pan
    • Micro-planer for zesting

    Looking for More Meyer Lemon Recipes?

    You might like my lovely Meyer Lemon Tart or or my divine Lemon Marmalade.

    Slice of Meyer lemon tart on baking sheet.

    Meyer Lemon Tart

    Cooling rack with crinkle top lemon cookies.

    Powdered Sugar Lemon Crackle Cookies Recipe

    Meyer Lemon Pound Cake

    Great recipe for Meyer lemon pound cake (loaf or Bundt) with sour cream for moisture and richness.
    4.95 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 55 mins
    Cooling 10 mins
    Total Time 1 hr 13 mins
    Course
    Brunch
    ,
    Dessert
    Servings 10

    Equipment

    • 9x5 loaf pan
    • Stand Mixer (optional but so nice)
    • Paddle attachment for stand mixer
    • Rubber spatula
    • Bundt pan  if not using loaf pan
    • Micro-planer for zesting

    Ingredients
      

    For the cake:

    • 2 cups flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup butter at room temperature
    • 1 ¼ cups sugar
    • 2 large eggs + 1 egg yolk at room temperature
    • ¼ cup lemon juice 4 tablespoons of juice
    • 2 teaspoon lemon zest
    • ¾ cup sour cream
    • ¼ cup Greek Yogurt

    For the glaze:

    • ½ cup powdered sugar
    • 1 ½ teaspoon fresh lemon juice
    • 1-2 teaspoon milk

    Instructions
     

    • Preheat oven to 350. Grease and flour or use baking spray on a 9X5 inch loaf pan. (the loaf pan I use is a really large one) Set prepared pans aside.
    • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time. Beat in the lemon juice and zest.
    • Add the sour cream and yogurt and mix well.
    • On low speed, add the flour mixture a bit at a time until it is all well incorporated.
    • Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
    • Let cool in pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on wire rack.
    • Make lemon glaze. In a small bowl, combine the ingredients to make a smooth glaze until confectioner's sugar dissolves. Drizzle over pound cake. Garnish with lemon slices.

    Nutrition

    Calories: 321kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 68mgSodium: 249mgPotassium: 79mgFiber: 1gSugar: 26gVitamin A: 440IUVitamin C: 3mgCalcium: 60mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Cake & Muffins

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    • Gingerbread Cupcakes with Eggnog Frosting
    • 15 Amazing Matcha Desserts
    • Bakery Style Pumpkin Muffins for Two

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      Recipe Rating




    1. Amy Liu Dong says

      March 24, 2023 at 8:49 pm

      5 stars
      Such an easy and delicious cake to make.
      I am sure my guests will love this.

      Reply
    2. James says

      August 03, 2022 at 9:19 am

      5 stars
      I am looking forward to trying this.

      Reply
    3. Peter says

      August 02, 2022 at 9:22 pm

      5 stars
      Recipe was delicious. The greek yogurt made the cake moist and not dry like some recipes. Flavor was spot on!

      Reply
    4. Tina says

      August 02, 2022 at 9:00 pm

      5 stars
      This lemon cake is so good! My whole family enjoyed it.

      Reply
    5. Andrea says

      August 02, 2022 at 8:12 pm

      5 stars
      this lemon cake turned out delicious! so sweet, fluffy, and tasty!

      Reply
    6. The Sudden Cook says

      August 02, 2022 at 7:48 pm

      5 stars
      This cake looks amazing! My kids would really love this. I have some regular lemons and plan to try them out this weekend:)

      Reply
    7. Melissa says

      August 02, 2022 at 7:22 pm

      5 stars
      This looks really good. Now I will have to see where I can find Meyer lemons!

      Reply
      • Mary says

        August 02, 2022 at 7:34 pm

        Try Whole Foods!

        Reply
    8. Alexandra says

      August 02, 2022 at 7:12 pm

      5 stars
      Meyer lemons are my favourite, and I have a dear friend who has the most amazing tree. The lemons are perfect for this delicious pound cake. The cake is so moist and I adore that glaze!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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