Lemon juice and lemon zest in the cake batter. A lemon syrup to soak the cake. And a lemon glaze. That’s how lemony this glazed Meyer lemon pound cake is, baked in a bundt pan to make it more beautiful.
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Why you will love this recipe?
This is a cake for lemon lovers. If you love citrusy desserts, you will love this Meyer lemon pound cake because it has lemon in every possible way: in the batter, the syrup, and the glaze. Once you try it, I promise there is no better lemon pound cake than this one.
This Meyer Lemon Pound Cake pairs a buttery texture with zesty brightness. The Bundt shape ensures a perfect bake, merging tradition with a citrus twist. It’s both nostalgic and a standout dessert.
A short story about pound cakes
With its simple and memorable recipe, the pound cake traces its origins back to Northern Europe in the early 1700s. The name “pound cake” is derived from the traditional recipe that required a pound each of four staple ingredients: flour, butter, eggs, and sugar.
This straightforward formula made the recipe easy to remember at a time when not all households owned a cookbook. As the recipe crossed the Atlantic and reached American shores, it underwent various adaptations, accommodating local tastes and ingredients.
Adding leavening agents in later versions, gave the cake its characteristic rise and fluffy texture. Today, while the classic recipe has branched into numerous variations, the essence of the pound cake remains—a rich, dense, buttery delight.
Today’s Meyer Lemon Pound Cake, with its citrusy twist, is a testament to its evolving flavors, blending old-world charm with contemporary taste.
What makes Meyer lemons so delicious?
I come from a country (Venezuela) where we rarely see lemons. We have plenty of limes, though. And we call them lemons. When I moved to Southern California in 2007, I had a prolific Meyer lemon tree on my patio. Then, I discovered the wonders of this lemon variety.
Meyer lemons are sweeter and more fragrant than the common lemon. Its origins can be traced to China. They were named after Frank Nicholas Meyer, an agricultural explorer who worked for the U.S. Department of Agriculture. Meyer discovered this unique citrus during his expedition to China in the early 20th century.
Enchanted by its distinctive flavor and appearance, he introduced it to the United States in 1908. Unlike its tart counterparts, the Meyer lemon quickly became favored for its gentle sweetness and slightly floral notes. Over time, it found its way into the gardens and kitchens of America.
The magic of a pound cake in a Bundt pan
There’s something innately comforting and nostalgic tied to a pound cake. But when baked in a Bundt pan, it elevates the cake to the next level. The intricate design of the Bundt mold imparts an artistic flair, transforming the humble pound cake into a centerpiece-worthy delight, elegant and festive at the same time.
Tips for the perfect glazed Meyer lemon Bundt cake
- Having your ingredients at room temperature ensures an even blend, so take your eggs, butter, and cream cheese out of the fridge beforehand.
- Choose organic Meyer lemons when possible, or at least lemons that don’t have a wax coat.
- When zesting the lemon, ensure you only get the yellow part, not the white pith beneath, which can be bitter.
- For an extra lemony kick, add a pinch of lemon zest to the glaze or the top of the cake.
- Use a baking spray and ensure your bundt cake pan is perfectly covered.
- Once the cake is out of the oven, poke it with a long skewer (a bamboo skewer is ideal) and add some lemon syrup.
- After 10 minutes, unmold the cake over a wire rack and brush the exterior with the rest of the syrup.
- Let the cake cool, then place the cooling rack on a baking sheet. Make the glaze and drizzle it over the cake.
Can I make this cake with regular lemons?
Absolutely. You can make this cake with normal lemons, but if you can find Meyer lemons, don’t miss them because they make a big difference.
How can I pair this lemon cake?
When having this cake as a dessert, I like to pair it with a chilly Prosecco or with a sparkling Moscato D’Asti. A glass of Cabernet Sauvignon is always a good option. This cake pairs wonderfully with a cup of Earl Grey tea. If I’m going to have it the following day, there is nothing like a cold glass of milk.
How do I store this cake?
This Meyer lemon cake can be stored at room temperature in an airtight container for up to three days. It’s freezer-friendly too. Just wrap it up with plastic wrap, and that’s it!
Not-to-be-missed: My other citrus desserts
- Key Lime Pie
- Lemon Curd Meringue Pie
- Lemon Blueberry Bundt Cake
- Meyer Lemon Poundcake with pecans
- No-Bake Mojito Cheesecake
Best Meyer Lemon Pound Cake
This Meyer lemon pound cake is a delightful blend of sweet and tangy, dense yet moist, and perfectly complemented by a zesty glaze. Every bite will remind you of a sun-soaked orchard full of ripening citrus. Following is the recipe card. I hope you like this cake as much as we do.
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Meyer Lemon Pound Cake
Ingredients
For the cake
- 9 Tbs. of butter
- 4 oz. of cream cheese
- 1 1/3 cups of sugar
- 3 eggs
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 teaspoons fresh Meyer lemon juice
- 1 tablespoon finely grated Meyer lemon zest
For the Meyer lemon syrup
- ¼ cup sugar
- 3 tablespoons fresh Meyer lemon juice
For the Meyer lemon glaze
- 1 cup powdered sugar (confectioner's sugar)
- 2-3 tablespoons fresh Meyer lemon juice (adjust based on desired consistency)
Instructions
- Preheat the oven to 325°F.
- Mix the flour, baking powder, and baking soda in a medium bowl. Reserve.
- In the bowl of your stand mixer with the paddle attachment, beat the butter and the cream cheese at medium speed until creamy, about 2 minutes.
- Add the sugar and beat until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, and beat until well combined.
- Add the vanilla extract and the lemon juice and beat.
- Reduce the speed and add the flour mixture. Beat until blended and smooth.
- Add the lemon zest and fold with a silicon spatula.
- Spray a Bundt cake pan with baking spray.
- Pour the batter into the prepared Bundt pan and bake for 55 minutes, until a toothpick inserted in the center of the pan comes out clean.
- Transfer the cake pan to a cooling rack.
- In the meantime, make the lemon syrup in a small bowl by combining the sugar and the lemon juice. Stir until the sugar dissolves completely.
- With a bamboo skewer, poke the still-warm cake and drizzle half of the syrup with a spoon.
- After 10 minutes, unmold the pan over the rack. Place the rack on a baking sheet, and brush the rest of the syrup.
- Make the glaze by combining powdered sugar and lemon juice in a medium bowl. Add the lemon juice one tablespoon at a time. Whisk vigorously until a thick glaze is formed.
- Drizzle the glaze on top of the cake. Let the glaze set, and transfer the cake to a cake plate.
Nutrition
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