Meyer Lemon Pound Cake

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Meyer Lemon Pound Cake |

One of my favorite flavors is the citrus and sweet combination.  When I saw fresh Meyer lemons at the grocery store, I couldn’t resist and knew I should make a Meyer Lemon Pound Cake.  I have been using the same recipe for years, but this year I decided to go with this recipe from Tutti Dolci.

Meyer lemons are in season from December through May, but I typically see them at the store for much shorter than that period.  They are sweeter than regular lemons and have a nice floral aroma.  They are great with baked goods and salad, and I typically stock condiments such has Meyer lemon curd (drool!) and marmalade in my pantry.  You can substitute with regular lemons but remember they are much more acidic than meyer lemons so you will need to adjust.

Meyer Lemon Pound Cake |

Because I love the tangy flavor, I might have gone overboard with the amount of zest in the glaze (do you see? ha ha!).  And being a beginner baker (did you notice I stop saying “I’m not a baker” ?), I struggled with the consistency of the glaze and its look.  I need to practice a bit more so that I get the perfect look on the pound cake one day.

All in all, this is the best Meyer Lemon Pound Cake that I baked, even with that imperfect glaze.  The cake was very moist throughout the bread and the balance between sweetness and tangy sourness was just right.  I know I’ll make this again while meyer lemons are still in season and hope you enjoy this pound cake too!

Meyer Lemon Pound Cake |

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Meyer Lemon Pound Cake
Prep time
Cook time
Total time
Serves: 1 pound cake
  • ½ Tbsp. butter for greasing
  • All-purpose flour for dusting
  • 1½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup sugar
  • Zest of 2 Meyer lemons
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • ½ tsp. vanilla extract
  • ¼ cup plain fat-free yogurt
  • ¾ cup low-fat buttermilk
Meyer Lemon Glaze
  • ½ cup powdered sugar, sifted
  • 1 Tbsp. Meyer lemon juice
  • ½ tsp. Meyer lemon zest
  1. Center a rack in the oven and preheat the oven to 350°F (175°C). Butter an 8 x 4 inch loaf pan, dust the inside of the pan with flour, and tap out the excess. Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess. Or spray the loaf pan with non-stick spray if you have one. Set aside.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Place sugar and Meyer lemon zest in a food processor and pulse 30 seconds.
  4. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy and then beat in egg and vanilla.
  5. Combine yogurt and buttermilk in a small bowl.
  6. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  7. Pour batter into prepared pan and smooth top. Give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
  9. To prepare glaze, sift powder sugar in a bowl and add Meyer lemon zest.
  10. Add Meyer lemon juice and whisk all together.
  11. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
Slightly adapted from Tutti Dolci.

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  1. donna mikasa

    Oh, this looks so good, Nami! I remember you sharing this on Instagram. I will try it with regular lemons and adjust for the acidity. Will let you know if I do!

    • Hi Donna! Yes I did – usually it takes more time to write a post but I was afraid Meyer lemon goes out of the season so I hurried up. 😀 Hope you enjoy the recipe with lemons!

  2. You weren’t kidding about the zest but it makes for such a unique looking pound cake. I feel deprived as I’ve never tried a Meyer lemon or anything made with it.

    You may not bake a lot but all your baked goods are beautiful.

  3. I need to go in bed and stop drooling over your pound cake. What a delicious recipe and hey the more zest the better…I love taste of zest with nice sweet glaze-defiantly gives such a nice aroma. Gorgeous pictures!!!!!

  4. Tomi

    Hi Nami,

    I have a Meyer lemon tree with beautiful fruit on it right now. I am going to try this cake tomorrow! Thanks for the recipe!

  5. Konnichwa Nami-san, I also just bought some Meyer lemons at the store today. I love your lemon glaze and this would be perfect with a cup of match tea. I am going savory with a greek lemon rice soup…with my purchase today. Ja mata, BAM

  6. Wow! I simply adore pound cake and this lemony one is making me drool by just looking at it! hehe Have to go hunt for some meyer lemons just to try it! hehe Thanks for this recipe. photos are gorgeous as usual! xx

  7. i’d love to bake with meyer lemons! if only it was available over here.. but recently i read someone finding some in singapore, maybe i’ll get lucky and find some in kl too ^^ cake texture looks beautiful, nami! this would be so perfect with a cup of coffee.. or tea ^^

  8. Jayne

    For a new baker, your cake looks so good! I love lemon cakes so so much. I need to try this pound cake soon because I have 8 lemons on my counter now. Sadly, no eggs. But once I go grocery shopping, this is what I’ll make.

  9. Just made lemon cake cream roll for Sunday Supper. Wish I’d had this lovely, lovely recipe. Meyer lemons are the best!!! And the photos of your poundcake, Nami-san, inspire me to bake one of my own. どうもありがとう!

  10. Gorgeous cake, Nami. I envy you so much the Meyer lemons (which obviously are not sold here). I must say that for a “beginning baker” it’s impressive: it’s the most complex pound cake I have ever seen, but now that I think maybe this version is perfect for American cooks, who prefer cups rather than scales. In my head and experience pound cake doesn’t require any recipe because everything is weighed simply based on the weight of eggs (I don’t know if you remember my post about it… my photos were far from being unforgettable, unlike your works of art!). Hence the name “pound cake” because in olden times women baked rarely and in big amounts, so everything weighed a pound: butter, sugar, flour and eggs. (I strongly advise you try it one day: it’s incredible but it always works!). On the other hand, I know many North Americans don’t own scales, so your version is perfect for them! And so beautiful!

  11. Hi Nami your pound cake simply looks so perfectly baked. If only i could get meyer lemon here so i could try it out. Who know I might be lucky if i could get some here so I could try out this pound cake. I always loves pound cake.

  12. Believe it or not I was thinking about htis cake, and I was thinking an upside down pineapple cake also Nami!
    It looks great, I love every lemon of the world!
    Hugs and Kisses, have a relaxing weekend!

  13. I’m SO happy to see that the baking-bug bit you!! Look at your beautiful cake – my mouth is watering up. I also add a ton of zest to my cakes, but I like them citrusy, so it’s all good! :)

  14. This looks really good! I think I have still never seen a Meyer lemon except online. I think of them as a very California thing. They just don’t have them in the stores here, except I wonder if Whole Foods would be an exception. I can imagine how fragrant the pound cake must be. Also love the yellow checked and blue fabrics!

  15. Who can resist a delicious citrus treat?! You are now a qualified seasoned baker, Nami. The pound cake turned out perfect! The only sweet stuffs I have recently are fresh fruits and dark chocolate, so you got me craving for some home baked goods!

  16. Karen (Back Road Journal)

    I enjoy lemon desserts and your pound cake sounds terrific. I have to see if our market could special order Meyer lemons…I would love to use them in cooking.

  17. What a gorgeous looking lemon pound cake! I must try this recipe, since you said it`s the best you`ve had! I love the tangy flavor of lemons as well. Definitely, one of my favorite fruits flavors in baked goodies!

  18. We rarely see meyer lemons here:( When we buy pound cake it it almost always lemon flavoured. I love the way yours look, you’ve become quite the expert baker Nami:) Thanks for sharing the recipe and link to Laura’s.

  19. What a great pound cake! My mother used to make lemon pound cake all of the time and I ate WAY too much of it. I love it that you used meyer lemons. They are quite different than regular lemons and I’m sure they work great in this cake! Love the recipe!

  20. Kitty

    Now I’m so hungry after seeing the photo and reading the recipe! I love anything lemon and Meyer lemons are fabulous. I was going to make Meyer Lemon and Strawberry Tart but think I’ll give your recipe a try.

    • Me too, I love the citrus + sweet combo. If you get to bake the recipe, I hope you enjoyed! Your Meyer Lemon and Strawberry Tart sounds so delicious too!

  21. Nami, I love everything lemon, absolutely, and I also love to bake lemon cakes with buttermilk, they are probably the best and most delicious cakes to bake – and your cake looks wonderful, perfect crumb and nice color! What a wonderful treat! We do not find Meyer Lemons around here but I do not mind the extra tang from regular lemons.

  22. Citrus fruits at this time of year scream spring…and we are expecting a snow storm tonight. You are a much better baker than you give yourself credit, glaze is not always easy. I’ll have a bunch of slices.

  23. Meyer lemons! I always buy a whole bag when I see them in the supermarket but it’s hard to find as they’re not always in season ~ What a great pound cake to have as an afternoon tea treat :) Can’t wait to try it out!

  24. Your lemons are so bright and beautiful….unlike the ones I get here! I wish we could get meyer lemons in Australia- I’ve always wanted to try them….everyone makes them sound so good!! This pound cake sounds amazing! :)

  25. Lovely and moist cake you have there! I’ve never tried meyer lemons before so I’ve to keep a lookout for them. I think i might need to bake the cake twice, once using meyer lemons and another using normal ones so that I’ll know the difference!

  26. Carol | a cup of mascarpone

    Nami, this is my absolute favorite in the whole world, and yours looks absolutely delicious and so refreshing! I NEED a slice for breakfast! Beautiful!!!

  27. This looks delicious! I haven’t seen meyer lemons at the store (boo) but I have been eyeing some key limes. Hmmm…I wonder if I could adapt and just adjust for the key lime.

  28. Just a gorgeous loaf. Cake perfection. You bake SO well…I’d love to share a slice of this with you over tea. I hope you’d let me have seconds :)

  29. Lemon cakes and any other lemon dessert is perfect for me. It’s my favorite flavor after a chocolate of course-)) Your cake is so beautiful Nami! I bet the aroma was irresistible-)

  30. Thank you Nami for this recipe! I LOVED it! So did all my coworkers. I look forward to baking this again tonight. It was my first time using meyer lemon and I’m in love!!! Bright, light w/o being sour. Perfect.

    • Hi Sarah! I’m really happy to hear that you and your coworkers enjoyed this pound cake! Thank you so much for taking your time to write feedback for me. :)

  31. Devie

    I just made this and OH MY GOD!!!!! This is so so so so delicious and the cake is very moist.. I was actually surprised it turned out much softer than when i made pound cake with vegetable oil.. oh and i couldn’t find meyer lemons here in Australia, so i used normal lemon and adjusted the amount that i put in.. and it’s perfect!!!! Thanks Nami!!!

    • Hi Devie! Yay! I’m so happy you liked it! Thank you so much for trying this recipe. We also loved it too! I need to try with regular lemon next time! Thank you so much for the feedback. :)

  32. Suri

    I’ve made the cake, i used Orange because we don’t have Meyer Lemon here, but the taste still really really good. thank you for sharing this recipe :)

    • Hi Suri! Thank you so much for your feedback! Now we all know we can use orange and it tastes wonderful too! Glad you enjoyed this recipe. :)