Meyer Lemon Pound Cake with Citrus Glaze | Easy & Zesty Dessert Recipe

Table of Contents: Meyer Lemon Pound Cake with Citrus Glaze

Meyer Lemon Pound Cake with Citrus Glaze

There’s something magical about the first bite of a Meyer lemon pound cake—tender crumbs, golden crust, and a citrus-kissed lemon glaze that dances on your tongue. If you’re between 40 and 65+ and remember Sundays spent in warm kitchens with flour on flour, this dessert will feel like a warm hug from the past. Whether you’re serving it at Easter brunch, a holiday gathering, or as a sweet finish to a quiet weeknight meal, this pound cake recipe brings elegance and comfort without fuss. It’s the kind of classic cake that gets passed down—not just for its taste, but for the way it makes people linger around the dessert table.

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Introduction: The Joy of a Meyer Lemon Pound Cake with Citrus Glaze

Few desserts balance richness and brightness as perfectly as a Meyer lemon pound cake with citrus glaze. This isn’t just another sweet loaf—it’s a celebration of spring’s earliest fruits and the deep, buttery texture that defines a classic cake. Meyer lemons, with their less tart, floral notes, elevate this pound cake recipe beyond the ordinary. Their delicate zest and juice infuse every bite with a whisper of sunshine, making this the ideal dessert for garden parties, Mother’s Day, or any moment that calls for a little extra warmth.

What sets this recipe apart is its balance. The lemon glaze—a buttery, powdered sugar blend with a splash of real Meyer lemon juice—adds a vibrant finish without masking the cake’s tender crumb. From Easter tables to Thanksgiving dessert spreads, this cake fits seamlessly into holidays and everyday moments alike. It’s easy comfort food for family dinners, yet special enough for gifting in mason jars or boxed with care. Whether you’re a longtime baker or rediscovering your love for oven-baked classics, this Meyer lemon pound cake will remind you why some desserts never go out of style.

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Alternate Names & Variations

You might also find this recipe under these charming names:

– Meyer Citrus Butter Loaf
– Spring Citrus Glazed Cake
– Golden Lemon Sour Cream Pound Cake
– Buttery Citrus Loaf with Glaze

Fans of classic cakes often search for lemon sour cream pound cake, glazed citrus loaf, or easy Meyer lemon dessert. For a twist, try swapping Meyer lemons with blood oranges or key limes—just know the lemon glaze base works beautifully with many citrus fruits, making this a year-round favorite.

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Ingredients: Fresh, Bright, and Buttery

For the Pound Cake:

• – 1 cup (2 sticks) salted butter, softened to room temperature for easy creaming
• – 1 cup white granulated sugar, for sweetness and structure
• – 3 large eggs, at room temperature (prevents curdling and ensures even texture)
• – 1 ½ cups all-purpose flour, sifted for lightness
• – 1 ½ teaspoons baking powder, for a gentle rise
• – ¼ cup full-fat sour cream, for moisture and tang
• – 3 tablespoons freshly squeezed Meyer lemon juice, not bottled, for peak flavor
• – 1 teaspoon pure vanilla extract, to enhance depth
• – 2 tablespoons finely grated Meyer lemon zest, the key to aromatic brightness

For the Lemon Butter Glaze:

• – 6 tablespoons salted butter, melted for a rich base
• – 3 cups powdered sugar, sifted to avoid lumps
• – ¼ cup fresh Meyer lemon juice, again—squeeze your own for the best lemon glaze

Using fresh citrus is non-negotiable here—Meyer lemons deliver a honeyed lemony note you can’t fake.

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Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line the bottom and sides with parchment paper, leaving overhang for easy lifting. This trick guarantees a clean release—essential for a picture-perfect pound cake recipe.

2. Cream butter and sugar. In a large bowl, beat softened butter and sugar with a hand mixer or stand mixer until light and fluffy—about 3–4 minutes. Scrape the bowl to ensure even mixing.

3. Add eggs one at a time. Beat each egg in thoroughly before adding the next. This prevents splitting and builds volume. Add vanilla extract and mix to combine.

4. Mix dry ingredients. In a separate bowl, whisk together flour and baking powder. Gradually add to the butter mixture, alternating with sour cream. Begin and end with the dry mix. Mix just until combined—overmixing = tough cake.

5. Fold in citrus flavor. Gently stir in Meyer lemon juice and zest. The zest is your secret weapon—spread it evenly so every bite sings.

6. Pour and bake. Transfer batter into the prepared pan, smooth the top, and bake for 50–60 minutes. Test with a wooden skewer—when it comes out clean, it’s done. Resist the urge to open the oven before 45 minutes.

7. Cool before glazing. Let the cake cool in the pan for 15 minutes, then lift using parchment edges. Cool completely on a wire rack—glaze on a warm cake turns sticky.

8. Make the glaze. Whisk melted butter, powdered sugar, and Meyer lemon juice. Start with less juice; add more if needed. Aim for a smooth, pourable consistency—think thick honey.

9. Glaze and set. Pour the lemon glaze over the cooled cake. Let it drip like a work of art, then allow it to set at least 20 minutes before slicing.

Chef Tip: Room-temperature ingredients are essential for a velvety texture. Warm eggs in warm water for 5 minutes if needed. For a stronger citrus kick, double the zest in the batter.

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Recipe Card Block (Quick Reference)

Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1 hour 15 minutes | Servings: 10 | Approximate calories: 380 per slice. This Meyer lemon pound cake with citrus glaze is a crowd-pleasing, easy-to-make dessert perfect for brunch, gifts, or quiet afternoons with tea. It delivers the rich, buttery base of a classic cake, elevated by the delicate citrus kiss of Meyer lemons and a shimmering, tangy lemon glaze. Whether you’re baking for a holiday or treating yourself on a rainy day, this recipe nails the balance of indulgence and freshness.

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Why This Recipe Works & Expert Tips

This Meyer lemon pound cake stands out because it marries texture, taste, and technique. The sour cream adds moisture without making the cake dense—what many call the secret to tender crumb. Meyer lemons, hybrid of lemons and mandarin oranges, deliver a sweet-tart balance that punches brighter than regular lemons. Plus, their zest is less bitter, making them ideal for this citrus-loving recipe. The lemon butter glaze isn’t just for looks—it seals in moisture and enhances flavor with every bite.

It’s also low-stress baking. No need for complex tools or advanced skills. This is a no-fuss classic cake that bakes evenly and tastes better the next day. For easy comfort food for family dinners, serve with whipped cream, fresh berries, or alongside roasted chicken and salad. Want a shortcut? Use a food processor for the dry mix, but always blend by hand at the end to avoid gluten overdevelopment. Trust us—this pound cake recipe will become your new go-to.

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Storage, Freezing, and Reheating Tips

Store Meyer lemon pound cake in an airtight container at room temperature for up to 3 days. The lemon glaze helps lock in moisture, but it’s best enjoyed within 2 days for peak freshness. For longer storage, wrap the unglazed loaf tightly in plastic and refrigerate up to 5 days. The glaze can be made ahead and stored in a sealed jar—just rewarm gently before using.

To freeze, wrap the cooled unglazed cake in plastic and then foil. Freeze for up to 3 months. Thaw in the fridge overnight, then glaze once defrosted. You can also freeze individual slices—perfect for solo treats. This makes it a fantastic make-ahead dessert for holidays or impromptu guests. Reheating? A quick zap in the microwave (30 seconds) or a toast in a 300°F oven revives warmth—just don’t overdo it. A well-stored pound cake recipe can double as weekly comfort.

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People Also Ask: Meyer Lemon Pound Cake with Citrus Glaze

How to make Meyer lemon pound cake with citrus glaze?

Making Meyer lemon pound cake with citrus glaze is a joy when you follow a few key steps. Start with room-temperature butter, sugar, and eggs to build a light, fluffy base. Use real Meyer lemons—zest and juice—for authentic flavor. Bake in a parchment-lined loaf pan at 350°F until golden and a skewer comes out clean. Cool completely before drizzling with a rich lemon glaze of melted butter, powdered sugar, and citrus juice. Let the glaze set for a clean slice. This pound cake recipe is as foolproof as it is delicious, perfect for bakers of all levels.

What’s the best Meyer lemon pound cake recipe?

The best Meyer lemon pound cake recipe balances moist crumb, bright citrus, and a glossy glaze. This version wins with full-fat sour cream, fresh Meyer lemon juice and zest, and a buttery glaze that enhances without overpowering. The texture is rich yet tender—thanks to proper creaming and room-temperature ingredients. It’s also versatile enough for gifting, brunch, or afternoon tea. Compared to others, this classic cake uses minimal ingredients but delivers maximum flavor, proving that the best recipes are often the simplest. It’s the one you’ll make again—and again.

Can you substitute other citrus for the glaze?

Absolutely! While the recipe is designed for Meyer lemons—perfect for their mild, sweet-tart notes—you can substitute other citrus fruits. Yuzu, key limes, blood oranges, or even regular lemons work well. Reduce acidic citrus (like regular lemons) by using slightly less juice in the glaze (3 tbsp instead of ¼ cup). For oranges or tangerines, add a splash of lemon to balance. The lemon glaze base adapts beautifully, making it a flexible recipe. Just remember: the flavor profile changes—Meyer brings warmth, others bring punch. It’s a fun way to customize your citrus glazed cake year-round.

How long does Meyer lemon pound cake last?

A Meyer lemon pound cake keeps beautifully. When stored in an airtight container at room temperature, it stays fresh for 2–3 days. Refrigerate for up to 5 days—ideal for classic cakes served on crowded holidays. The lemon glaze adds protection, but heat and humidity can cause stickiness, so keep it covered. For long-term storage, freeze the unglazed loaf for up to 3 months. This makes it an excellent make-ahead dessert for events. Always serve at room temperature for the best texture and flavor. Whether it lasts 3 days or 3 months, this pound cake recipe is built to endure.

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Conclusion: A Cake That Brings People Home

If you’ve been searching for a Meyer lemon pound cake with citrus glaze that feels like home, this is it. It’s tender, bright, buttery, and surprisingly simple—a true classic cake that earns compliments and becomes a family tradition. Whether you’re baking for Sunday brunch, a spring wedding shower, or just because you deserve a slice of joy, this lemon glaze-topped loaf delivers every time.

I’ve made mine with my grandmother’s butter dish and my daughter’s help—and watched both generations sigh with delight. Now it’s your turn. Snap a photo, tag us, or leave a comment below with your result. Did you swap citrus? Add poppy seeds? I want to know. Because the best recipes aren’t just made—they’re shared.

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