One of my favorite flavor combinations is a citrus and sweet blend. When I recently spotted fresh Meyer lemons at the grocery store, I knew it was time to make Meyer Lemon Pound Cake again. Despite using the same recipe for years, I couldn’t resist trying out this one from my friend Laura’s website Tutti Dolci.
Why I Love This Recipe
Because I love the tangy flavor, I might have gone overboard with the amount of zest in the glaze. Having confessed that, this is the best Meyer Lemon Pound Cake that I have baked. The cake was very moist, and the balance between sweetness, tanginess, and sourness was just right. I know I’ll make this again while Meyer lemons are still in season. I hope you enjoy this pound cake too!
Simple Pound Cake with Bright Flavor and Texture
The best recipes are simple to prepare, fun to make, and, of course, delicious! This recipe hits all those points and more!
Just 15 minutes of prep time is required. Using yogurt and buttermilk keeps this cake extra moist. The Meyer lemon zest in the glaze is oh-so-tangy.
Ingredients
Butter — For greasing your pan and for the pound cake batter. All-purpose flour, baking powder, and baking soda. Granulated white sugar for the cake, and icing sugar for the glaze. A dash of salt Meyer lemons — For juice and zest. Large eggs Vanilla extract — Be sure to use pure extract, if you can. Fat-free plain yogurt and low-fat buttermilk — These give you a fabulous moist texture with less fat content.
How to Make Meyer Lemon Pound Cake
Simple Substitutions and Recipe Tips
This recipe is perfect the way that it is! That said, the following works nicely as well.
Almond slices or poppy seeds make a nice garnish addition to the glaze. For lovers of almond-lemon combinations, almond extract could be substituted for pure vanilla extract. If you have dairy allergies, it would be possible to make this cake dairy-free. Dairy-free yogurt would be fine to substitute for regular yogurt, and coconut milk or cream (with a high-fat content) would work okay in place of the buttermilk. Butter substitutes will work in place of butter, although I think the creaminess level might be less.
How To Store
Place in an airtight container, and refrigerate for up to 4 days. This pound cake freezes well; ideally, though, it should be frozen without the glaze. When the loaf is completely cool, wrap it in wax paper and store it in a heavy-duty freezer-proof bag or airtight container. It keeps well up to 6 weeks in the freezer. When ready to use, thaw the cake to room temperature and finish it with the glaze and lemon zest.
Meyer Lemons for Baked Goods
Meyer lemons are in season from December through May, though they’re often available in stores for a shorter period. Because they’re sweeter than regular lemons and have a nice floral aroma, they are great with baked goods. While you could substitute regular lemons, bear in mind that they are much more acidic than Meyer lemons, so you’ll need to adjust recipes accordingly. You can also find my two other popular recipes: Meyer Lemon Cookies and Meyer Lemon Chiffon Cake! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
