Bright and citrusy Meyer Lemon Pound Cake with a sweet glaze – It’s so hard to eat only 1 slice!
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 my friend Laura’s website Tutti Dolci.
Baking A Pound Cake with Myer Lemons
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.
Because I love the tangy flavor, I might have gone overboard with the amount of zest in the glaze. This is the best Meyer Lemon Pound Cake that I baked. 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
- ½ Tbsp unsalted butter (for greasing)
- all-purpose flour (plain flour) (for dusting the pan)
- 1½ cups all-purpose flour (plain flour)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- ¾ cup sugar
- 2 Meyer lemons (zested)
- ¼ cup unsalted butter (softened)
- 1 large egg (50 g w/o shell)
- ½ tsp pure vanilla extract
- ¼ cup fat-free plain yogurt
- ¾ cup low-fat buttermilk
Meyer Lemon Glaze:
- ½ cup confectioners’ sugar/powdered sugar (sifted)
- 1 Tbsp Meyer lemon juice
- ½ tsp Meyer lemon zest
- Gather all the ingredients.
- Center a rack in the oven and preheat the oven to 350°F (175°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). 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.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Place sugar and Meyer lemon zest in a food processor and pulse 30 seconds.
- Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy and then beat in egg and vanilla.
- Combine yogurt and buttermilk in a small bowl.
- Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
- 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.
- Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
- To prepare glaze, sift powder sugar in a bowl and add Meyer lemon zest.
- Add Meyer lemon juice and whisk all together.
- Drizzle glaze over cooled cake and let set before serving.
- Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.