Meyer Lemon Pound Cake

Bright, buttery, and bursting with fresh citrus flavor, this Meyer Lemon Pound Cake is the perfect balance of sweet and tangy. Made with creamy yogurt and plenty of fresh lemon zest, it bakes up incredibly moist with a tender crumb and a vibrant lemon flavor in every bite.

Whether you’re serving it for brunch, an afternoon coffee break, or a spring and summer gathering, this cake is always a crowd-pleaser

Why My Family Loved This Meyer Lemon Pound Cake

• Made with fresh Meyer lemon juice and zest
• Moist and tender thanks to yogurt
• Perfect for spring, Easter, Mother’s Day, or weekend baking
• Delicious with coffee, tea, or fresh berries
• Easy to make with simple pantry ingredients

What Are Meyer Lemons?

Meyer lemons are slightly sweeter and less acidic than traditional lemons. Their fragrant floral flavor makes them ideal for baking and gives this pound cake its bright, fresh taste. If Meyer lemons aren’t available, regular lemons work well too

Frequently Asked Questions

Can I use regular lemons?

Yes. Regular lemons work perfectly, though the flavor will be slightly more tart.

Why add yogurt to pound cake?

Yogurt adds moisture and richness while helping create a soft, tender crumb.

Can I make this ahead of time?

Absolutely. In fact, the lemon flavor becomes even more pronounced the next day.

Sandra’s Notes

This recipe has been a favorite in my kitchen for years. I love how the lemon syrup soaks into the cake, creating incredible moisture and flavor without making it heavy. Paired with a simple lemon glaze, it becomes the kind of dessert that feels special enough for guests but easy enough for a weekend baking project.

If you’re a lemon lover like me, this is one recipe you’ll want to make again and again.

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Yield: 8 to 10

Meyer Lemon Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 25 minutes

This Meyer Lemon Pound Cake is moist, buttery, and bursting with fresh citrus flavor. Made with yogurt, lemon syrup, and a tangy glaze for the perfect dessert.

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Ingredients

For the Cake

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• 2 sticks unsalted butter, softened
• 2 cups granulated sugar, divided (reserve 1/2 cup for syrup)
• 3 large eggs, room temperature
• 1/3 cup grated Meyer lemon zest
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup freshly squeezed Meyer lemon juice, divided
• 3/4 cup plain yogurt, room temperature

For the Glaze

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• 1 cup confectioners' sugar, sifted
• 3 tablespoons fresh Meyer lemon juice
• 1/2 teaspoon Meyer lemon zest
• 1 tablespoon vanilla yogurt

Instructions

1. Step 1: Prepare the Pan
   Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. Step 2: Make the Batter
   In a large bowl, cream the butter and 1 1/2 cups sugar until light and fluffy, about 4–5 minutes.
   Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
   In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
   Combine 1/2 cup lemon juice with the yogurt.
   Add the flour mixture and yogurt mixture alternately to the butter mixture, beginning and ending with the flour. Mix just until combined.
3. Step 3: Bake
   Pour the batter into the prepared loaf pan and smooth the top.
   Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Make the Lemon Syrup
   While the cake bakes, combine the remaining 1/2 cup sugar and 1/4 cup lemon juice in a small saucepan. Heat until the sugar dissolves. Do not boil.
5. Step 5: Soak the Cake
   Allow the cake to cool in the pan for 10 minutes. Carefully transfer to a wire rack set over a baking sheet.
   While still warm, slowly brush or spoon the lemon syrup over the cake, allowing it to soak in.
   Cool completely.
6. Step 6: Glaze
   Whisk together confectioners' sugar, lemon juice, lemon zest, and vanilla yogurt until smooth.
   Drizzle over the cooled cake and allow the glaze to set before slicing.

Notes

• Use room-temperature butter, eggs, and yogurt for the best texture.
• Avoid overmixing once the flour is added.
• For extra lemon flavor, add additional zest to the glaze.
• Let the cake cool completely before glazing.
  

Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
This cake also freezes beautifully. Wrap individual slices or the entire loaf tightly and freeze for up to 3 months.

Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 785Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 79mgSodium 470mgCarbohydrates 171gFiber 4gSugar 97gProtein 14g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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