Meyer Lemon Pound Cake

From my previous posts on Meyer Lemons, Meyer Lemon Curd & Meyer Lemon Coffee Cake, you know I had a bunch of Meyer Lemons to use up. What next?

My quest for a great pound cake came into the picture too. I had tried a pound cake earlier in the year with limited success. Searching the net I came up with this recipe from Martha Stewart.

Meyer Lemon Pound Cake

For this recipe I used:


For the Cake – makes 2:
1 1/2 Cups of Unsalted Butter – room temperature
4 Cups of Cake Flour
1 Teaspoon of Salt
4 Teaspoons of Baking Powder
2 3/4 Cups of Sugar
6 Eggs – room temperature
1 Cup of Milk – room temperature
2 Teaspoons of Vanilla
Zest of 1 Meyer Lemon

For the Glaze:
2 3/4 Cups if Icing Sugar
1/4 Cup (or less) of Meyer Lemon Juice

My first step is to gather the ingredients together in the right quantities for easy assembly. This included zesting & juicing the Meyer Lemon and double sifting the flour, salt, and baking soda.

Meyer Lemon Pound Cake – Gathering the Ingredients

I stared by creaming the butter and sugar in my mixer. This is an important step in a pound cake. This will take 3 to 5 minutes with scraping the bowl down several times. Light and fluffy is the goal.

Meyer Lemon Pound Cake – Creaming the Butter and Sugar

Next I added in the eggs one at a time. It’s important that the eggs are at room temperature or they will not blend in properly.

Meyer Lemon Pound Cake – Adding the Eggs One at at Time

After all of the eggs have been incorporated it was time to all the flavour. Vanilla & Meyer Lemon Zest. I mixed these in well.

Meyer Lemon Pound Cake – Adding the Flavour

After the flavouring was added it was time to add the flour and milk. Flour, milk, flour, milk, flour. I made the additions with the mixer on low.

Meyer Lemon Pound Cake – Adding the Flour and Milk
Meyer Lemon Pound Cake -Adding the Milk

 When the batter had almost been mixed I removed it from the machine and finished it by hand. I filled 2 buttered and floured glass loaf pans with 1/2 of the batter in each then it was off to a 325˚ oven for about 90 minutes.

Meyer Lemon Pound Cake – Ready for the Oven

 After a testing toothpick came out clean let the pound cakes cool on a rack for 10 minutes. I removed the cakes from the pans and let them cool. It took about another 90 minutes to fully cool the cakes.

Meyer Lemon Pound Cake – Cooling

 Just as the cakes had finally cooled I mixed the icing sugar and zest with 1/2 of the Meyer Lemon Juice, and added more juice until the glaze was the right consistency.

Meyer Lemon Pound Cake – Glaze

 I glazed the cakes and they were ready to give away and eat!

Meyer Lemon Pound Cake

 Baker’s Notes:

  • for best results all ingredients should be room temperature – butter hint here
  • a great pound cake recipe – even with Just Vanilla
  • use any citrus flavour for this cake
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