Go Back

Meyer Lemon Pound Cake

A moist and tangy dessert that brings sunshine to any gathering, making it a delightful treat to impress family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups 1 ½ cups unsalted butter, softened Use room temperature for best texture.
  • 2 cups 2 cups granulated sugar
  • 4 large 4 large eggs Use room temperature eggs.
  • 3 cups 3 cups all-purpose flour
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon ½ teaspoon baking soda
  • 1 teaspoon 1 teaspoon salt
  • 0.5 cups ½ cup whole milk or almond milk Can substitute with almond milk.
  • 2 pieces Zest of 2 Meyer lemons Use fresh Meyer lemons.
  • 0.25 cups Juice of 2 Meyer lemons (about ¼ cup) Fresh juice is preferred.
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Mix well but avoid overmixing.
  6. Gently fold in the Meyer lemon zest, juice, and vanilla extract until just mixed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For the best texture, make sure your butter and eggs are at room temperature before starting. Always use fresh Meyer lemons for the best flavor. Store leftovers in an airtight container at room temperature for up to four days, or refrigerate for up to a week. For longer storage, freeze the cake wrapped tightly in plastic wrap for up to three months.