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–+ servings
meyer lemon pound cake loaf sliced into slices on a white marble cutting board.

Best Meyer Lemon Pound Cake

Mimi Council
Buttery, dense, and sweet - this is the best Meyer Lemon Pound Cake is a bright and zesty loaf cake that is the perfect treat for breakfast or an afternoon snack.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 501 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 1-pound Loaf Pan
  • Parchment Paper Sheets
  • Mixing Bowl
  • Whisk

Ingredients
 
 

Batter

  • 113 grams salted butter (softened)
  • 340 grams cane sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 212 grams cake flour
  • ¼ teaspoon fine sea salt
  • 1 Meyer lemon (zest)

Glaze

  • 212 grams powdered sugar (sifted)
  • 2 to 3 tablespoons Meyer lemon juice

Instructions
 

  • Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
  • Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
  • Add the milk, cake flour, sea salt, and lemon zest in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
  • Pour the cake batter into the loaf pan and spread evenly.
  • Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
  • To make the glaze: In a medium bowl, add the powdered sugar and lemon juice. Whisk until combined into a smooth glaze.
  • Spread the glaze over the top of the loaf cake.
  • Store in an airtight container for up to 3 days.

Video

Notes

Tips
  • Always weigh ingredients for the best results.
  • Make sure your butter is soft! Pound cake has very few ingredients, so they really matter! And soft butter is key. I prefer to leave butter out on the counter overnight to soften naturally. If you have to microwave it, then only do 10 second intervals per 1/2 cup.
  • Use whole milk — always! Whole milk is best for baking as it has the most fat. If you use 2% or skim milk, it has more water (and less fat). And water will actually dry out baked goods. So, this is why whole milk is always best for baking. 
  • I use Meyer lemons in this recipe. But you can definitely make it with traditional lemons too! It will have a tarter flavor if you use regular lemons and a sweeter flavor if you use Meyer lemons.
  • If you don’t have cake flour, you can easily make your own with my recipe for Homemade Organic Cake Flour.
  • I love making this cake ahead of time. I usually bake it in the evening, let it cool overnight, and then glaze it the following day.
  • Be sure to store this cake in an airtight container so it stays moist. I prefer to store this in a cake dome, but a Tupperware will also do.
High Altitude – Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 501kcalCarbohydrates: 90gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 94mgSodium: 122mgPotassium: 88mgFiber: 1gSugar: 70gVitamin A: 468IUVitamin C: 4mgCalcium: 37mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!