Meyer Lemon Pound Cake : A Bright, Moist Classic Dessert

If you’re looking for a dessert that’s citrusy, moist, and utterly irresistible, this Meyer Lemon Pound Cake is your new go-to recipe. It’s soft, buttery, and packed with a sweet lemony punch that makes it a standout choice for brunches, tea time, or an after-dinner treat.

Using Meyer lemons, known for their floral aroma and low acidity, gives this cake a naturally sweet flavor. Whether you love a traditional lemon yogurt cake baking method or want something with a twist like a Lemoncello Yogurt Cake Loaf, this recipe gives you options to suit your style.

Let’s bake a bright, sunshine-filled loaf that will leave your kitchen smelling like spring!

Save

Why You’ll Love This Meyer Lemon Pound Cake

• Moist and rich thanks to Greek yogurt and butter
• Zesty and aromatic with fresh Meyer lemon juice and zest
• Perfect for all occasions, from breakfast to dessert
• Easy to customize into variations like a lemon yogurt cake with lemon caramel sauce or a French yogurt lemon loaf cake

This isn’t just another pound cake — it’s the lemon dessert that earns recipe card status in your kitchen.

Ingredients for the Perfect Lemon Yogurt Cake Baking

This recipe keeps it simple, yet delivers incredible flavor. Here’s what you need:

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 tbsp cornstarch (for extra tenderness — making this a delightful yogurt cornstarch cake)

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest from 2 Meyer lemons
• ⅓ cup fresh Meyer lemon juice
• ½ cup plain Greek yogurt (or substitute with whole milk yogurt)

Optional Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp Meyer lemon juice

Want a gourmet twist? Drizzle with lemon caramel sauce or even a splash of Limoncello to make it a lemoncello yogurt cake loaf!

Save

Kitchen Tools You’ll Need

• Loaf pan (8×4 inch works well)
• Stand or hand mixer
• Mixing bowls
• Zester or microplane
• Whisk
• Rubber spatula
• Wire rack for cooling

How to Make Meyer Lemon Pound Cake (Step-by-Step)

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease your loaf pan and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, and cornstarch.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes). This step gives the cake its soft, tender crumb.

Step 4: Add Eggs and Flavor

Add eggs one at a time, beating after each addition. Mix in vanilla extract, lemon zest, and lemon juice.

Step 5: Alternate Dry and Yogurt

Add the dry ingredients in three parts, alternating with the Greek yogurt. Begin and end with the dry mixture. Don’t overmix — just combine until smooth.

Step 6: Bake

Pour batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Drizzle with lemon glaze once completely cooled.

This method is also similar to how the Ina Garten lemon yogurt cake is made — simple, flavorful, and dependable.

What Makes Meyer Lemons So Special?

Meyer lemons are slightly sweeter and more floral than regular lemons, making them ideal for baking. Their lower acidity helps balance the tang with natural sweetness — perfect for a Greek yogurt lemon pound cake or a lemon yogurt cake Ina Garten-style.

If you can’t find Meyer lemons, you can use a combination of regular lemon and a splash of orange juice for a similar effect.

Variations of This Lemon Yogurt Cake Recipe

This cake is delicious as is, but here are a few ways to switch it up:

• Lemon Yogurt Cake with Lemon Caramel Sauce: Drizzle with homemade lemon caramel for a rich, decadent topping.
• Lemoncello Yogurt Cake Loaf: Add 2 tbsp of Limoncello to the batter or glaze for an adult-friendly treat.
• French Yogurt Lemon Loaf Cake: Use olive oil instead of butter and whole milk yogurt for a French bakery-style version.
• Ina Garten Lemon Yogurt Pound Cake: Swap Greek yogurt for whole milk yogurt and bake in a bundt pan for a classic Ina approach.
• Yogurt Cornstarch Cake: Want extra fluffiness? Add a bit more cornstarch and reduce the flour slightly.

Make It Ahead

This Meyer Lemon Pound Cake stores beautifully. It actually tastes better the next day once the flavors have time to meld.

Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. You can also freeze it (unglazed) for up to 2 months. Thaw overnight and glaze just before serving.

Serving Ideas

Pair your lemon yogurt cake with:

• A cup of Lavender Lemonade for a refreshing floral twist
• Pumpkin Whipped Cottage Cheese for a high-protein breakfast
• A side of Fruit Dip and berries for brunch spreads

Want a full breakfast idea? Serve slices with a warm cup of Pumpkin Spice Cold Brew or a cozy tea.

Baking Tips for Success

• Don’t overmix the batter or your cake may turn out dense.
• Use room temperature ingredients to ensure smooth mixing.
• Always zest lemons before juicing for the most fragrant oils.
• Line your loaf pan with parchment for easy removal.

Save

Frequently Asked Questions

Can I use regular lemons instead of Meyer lemons?
Yes! Just use slightly less juice and add a pinch of extra sugar to balance the tartness.

Can I use Bisquick or cake mix?
For this particular recipe, using scratch ingredients yields the best results. But you can adapt it into a Bisquick blueberry coffee cake sour cream-style format with a few tweaks.

Is this a French Yogurt Lemon Loaf Cake?
It’s close. French-style cakes often use oil instead of butter and sometimes include almond flour. Try that variation if you prefer a lighter texture.

How do I make it gluten-free?
Substitute your favorite 1:1 gluten-free flour blend. The yogurt helps keep the texture moist.

Final Thoughts

This Meyer Lemon Pound Cake hits every note — buttery, citrusy, soft, and rich without being too heavy. It’s ideal for bakers who want an elegant yet simple dessert that can impress guests, family, or even just yourself on a quiet afternoon.

Whether you’re inspired by Ina Garten’s lemon yogurt cake, craving a lemon yogurt cake with lemon caramel sauce, or experimenting with Greek yoghurt lemon pound cake twists, this recipe is the one to bookmark and revisit again and again.

Don’t forget to explore more sweet recipes like this Strawberry Cloud Cake or Pumpkin Cheesecake Cookies.

Print