Meyer Lemon Pound Cake is an easy-to-make pound cake recipe from scratch that’s extra flavorful from the addition of a Meyer lemon syrup.
This may sound silly, but lemon flavored desserts make me so happy. When the temperatures are below average and Mother Nature is hanging onto winter with a death grip, a light and fresh lemon dessert is just what you need. Especially when it’s one that is EXTRA full of lemon flavor. Not only is this pound cake made using fresh lemon juice, a lemon syrup is added after baking and then even more lemon juice is added to make the glaze.
For as much as I love lemons, I love Meyer lemons even more. They have a shorter season so if you see them in the stores, pick them up right away or they may not be there the next time you go! (Their season is supposed to run from mid-winter to spring, but I have maybe a 6 week window where I can find them in stores.) So what’s the difference between a regular lemon and a Meyer lemon?
Meyer lemons are smaller and have a deeper yellow to orange colored skin. They’re not as sour as a regular lemon but still pack an acidic punch.
Having made lemon pound cake tons of times, I figured it was time I used some Meyer lemons instead.
Meyer Lemon Pound Cake
For the Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 1 cup whole-milk yogurt
- ¾ cup sugar
- 3 eggs at room temperature
- ⅓ cup freshly squeezed Meyer lemon juice
- ⅓ cup vegetable oil
- zest of 2 Meyer lemons
- ½ teaspoon vanilla extract
For the Syrup:
- juice of 1 Meyer lemon
- 4 tablespoon powdered sugar
For the Glaze:
- 1 tablespoon Meyer lemon juice
- 1 tablespoon milk
- 1 cup powdered sugar
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and then line with parchment paper, overhanging on the sides for easy removal. Spray the parchment paper as well.
- Sift together the flour, baking powder and salt in a medium bowl.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon juice, oil, zest and vanilla extract.
- Pour ⅓ of the flour mixture into the bowl with the wet ingredients. Fold with a spatula until just combined. Repeat with remaining ⅔ of the dry ingredients until fully incorporated.
- Pour into the prepared baking pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack.
- Meanwhile, whisk together the lemon juice and powdered sugar to make the syrup.
- Poke holes in the cake with a wooden skewer and pour the glaze on top. Allow it to soak completely into the cake.
- Once the cake has completely cooled, whisk together the lemon juice, milk and powdered sugar to form the glaze. Drizzle the glaze on top of the cake.
- Slice and serve.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Yep, just as delicious as I had hoped it would be! The lemon flavor is really bursting through from all angles, in the bread, in the syrup and then from the glaze on top. If you don’t like lemon, this is not going to be the right choice for you. But if you do, you’re going to absolutely love this.
Need Some Substitutions?
- replace Meyer Lemons with regular lemons but increase the sugar by ¼ cup in the cake portion of the recipe
- No whole-milk yogurt? Use sour cream or plain Greek yogurt instead
- Don’t have vegetable oil? Replace it with canola oil or ⅓ cup unsweetened applesauce
- Out of milk for the glaze? Use a non-dairy milk or even water
I’m joining up with some other bloggers in the From Our Dinner Table group today to share Seasonal Citrus recipes with you. Check out what they have made below –
Seasonal Citrus Recipes
- Baked Grapefruit Poppy Seed Donuts by Sweet Beginnings
- Fennel Salad with Honey Orange Vinaigrette by Palatable Pastime
- Grapefruit Bourbon Smash Cocktail by Cheese Curd In Paradise
- Honey Citrus Salad Dressing by Family Around the Table
- Lemony Turkey Piccata Meatballs by A Kitchen Hoor’s Adventures
- Meyer Lemon Bourbon Mule by Hezzi-D’s Books and Cooks
- Meyer Lemon Bread by Cookaholic Wife
- Mini Orange Creamsicle Shots by Karen’s Kitchen Stories
- Parmesan Chicken with Lemon Rice by Jolene’s Recipe Journal
- Winter Citrus Salad with a Honey Drizzle by Culinary Adventures with Camilla