Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
meyer-lemon-pound-cake

Meyer Lemon Pound Cake

  • Author: Lyndy
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

Meyer Lemon Pound Cake is a bright, moist, and buttery classic dessert made with Greek yogurt and fresh Meyer lemon juice and zest. Naturally sweet and lightly floral, this loaf cake is perfect for brunch, tea time, or a simple after-dinner treat.

Thanks to yogurt and cornstarch, the crumb is tender and rich, while a simple lemon glaze adds the perfect citrus finish.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 Meyer lemons
  • ⅓ cup fresh Meyer lemon juice
  • ½ cup plain Greek yogurt

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons Meyer lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, salt, and cornstarch.
  3. In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
  5. Add dry ingredients in three additions, alternating with Greek yogurt. Begin and end with dry ingredients.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk glaze ingredients and drizzle over cooled cake if desired.

Notes

  • Use room-temperature ingredients for best texture.
  • Zest lemons before juicing for maximum flavor.
  • Do not overmix to keep the cake tender.
  • Regular lemons can be used; add a pinch of extra sugar if needed.
  • Unglazed cake freezes well for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: meyer lemon pound cake, lemon yogurt cake, greek yogurt lemon pound cake, lemon loaf cake, lemon dessert recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://lyndyskitchen.com/meyer-lemon-pound-cake/