Iced Meyer Lemon Pound Cake
Lemon desserts have always been my favorite, and this iced Meyer lemon pound cake is exactly the kind of cake I reach for when I want something bright, sweet, and beautifully refreshing. There is something special about the flavor of lemon in a dessert. It adds a clean citrus note that cuts through the richness of butter and sugar, making every bite taste lively and balanced. A good lemon cake should feel comforting but never heavy, and this recipe does that wonderfully.
Meyer lemons are especially lovely in baking because they bring a softer, sweeter citrus flavor than many regular lemons. They still have that tart sparkle you expect from lemon, but the flavor is a little more delicate and fragrant. When their zest and juice are mixed into a buttery pound cake batter, the result is a moist, tender cake with a fresh lemon aroma from the very first slice.
This cake is rich without being overwhelming, making it a wonderful dessert for gatherings, weekend baking, brunch, afternoon tea, or a simple treat with coffee. The crumb is dense in the classic pound cake style, yet soft and moist thanks to the buttermilk and lemon juice. The icing adds another layer of citrus flavor, creating a sweet, tangy finish that sets beautifully over the top of the cake.
A small note about Meyer lemons: the Meyer lemons commonly available today are often referred to as “improved” Meyer lemons. They became widely available after older varieties were affected by disease years ago. Whether you know the history or simply enjoy their flavor, Meyer lemons remain a beautiful choice for baking. Their juice and zest give this cake a sunny flavor that feels fresh, elegant, and homemade.
This iced Meyer lemon pound cake is one of those recipes that feels special without being complicated. It is easy enough to make for a casual family dessert, but pretty enough to serve to guests. The Bundt shape gives it a classic presentation, and the simple lemon glaze drizzled over the top makes it look polished with very little effort.
If you do not have Meyer lemons, regular lemons will still work well in this recipe. The flavor will be slightly sharper and more tart, but the cake will still be delicious. For the best texture, make sure the butter, eggs, lemon juice, and buttermilk are at room temperature before you begin. This helps the batter mix evenly and gives the finished cake a smoother, more tender crumb.
INGREDIENTS
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- Zest of two Meyer lemons
- 5 large eggs, room temperature
- 1/2 cup Meyer lemon juice, room temperature
- 3/4 cup buttermilk, room temperature
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups powdered sugar
- 2 tablespoons Meyer lemon juice
- 1 teaspoon heavy cream
- Small pinch of salt, optional
DIRECTIONS
- Preheat the oven to 350 degrees F. Grease and flour a Bundt pan thoroughly, making sure to coat all the grooves so the cake releases cleanly after baking. Set the prepared pan aside.
- In a large mixing bowl, beat the room-temperature butter, sugar, and Meyer lemon zest together until the mixture is light, creamy, and fluffy. This step helps create a tender texture and spreads the lemon flavor throughout the cake.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed so the batter stays smooth and evenly mixed.
- In a separate bowl or measuring cup, stir together the Meyer lemon juice and buttermilk. Set this mixture aside.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the dry ingredients and the buttermilk mixture to the butter mixture in alternating additions. Begin with one-third of the flour mixture, then add half of the buttermilk mixture. Repeat, then finish with the remaining flour mixture. Mix only until just combined; avoid overmixing so the cake stays soft.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 20 minutes. Gently tap the pan on the counter to help loosen the edges, then carefully turn the cake out onto a wire rack. Allow it to cool completely, about 2 hours, before icing.
- While the Meyer lemon pound cake cools, prepare the icing. In a small bowl, mix the powdered sugar, Meyer lemon juice, heavy cream, and a small pinch of salt if using. Stir until smooth and pourable.
- Drizzle the lemon icing over the fully cooled cake. Let the glaze set slightly before slicing and serving.