Meyer Lemon Pound Cake Recipe

Name: Meyer Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cups sugar; 2 tablespoons light brown sugar; 5 large eggs, room temperature; 2 teaspoons vanilla extract; 1/2 cup Meyer lemon juice; 2 tablespoons Meyer lemon juice; 1/4 cup whole milk; 1 tablespoon Meyer lemon zest; 3/4 cup confectioners sugar

Servings: persons

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups sugar
2 tablespoons light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup Meyer lemon juice
2 tablespoons Meyer lemon juice
1/4 cup whole milk
1 tablespoon Meyer lemon zest
3/4 cup confectioners sugar

1
Preheat the oven to 350 degrees and either grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
2
Whisk together 1/2 cup of lemon juice and the milk in a large liquid measuring cup
3
In a large bowl, combine the flour, baking powder and salt. Set aside.
4
In a large bowl attached to a stand mixer, beat the butter and sugars on medium high until light and creamy - about 5 minutes
5
Beat the eggs, one at a time, on medium speed until combined. Add the vanilla extract.
6
With the mixer on low, alternate between adding the flour mixture and the lemon juice mixture - starting and ending with the flour
7
Mix in the lemon zest
8
Add the batter to the greased bundt pan and bake for 50 - 60 minutes (mine takes exactly 50 minutes to bake)
9
Let the cake cool in the pan for approximately 10 minutes then take it out of the pan and allow to cool on a cooling rack
10
While the cake is cooling prepare the glaze. Wisk together the confectioners sugar and 2 T lemon juice
11
When the cake is cool, apply as much of the glaze as you would like.
12
*This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze

1458

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup unsalted butter, softened, and more.

Yes, Meyer Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meyer Lemon Pound Cake

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