Meyer Lemon Pound Cake Recipe

Prepare

Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or spray with nonstick spray and line the bottom with parchment for easy removal.

Bring the butter to room temperature so it is soft but still slightly cool to the touch.

In a medium bowl whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter on medium speed for about 1 minute to smooth. Add the granulated sugar and beat on medium-high for 3–4 minutes, scraping the bowl occasionally, until the mixture is pale and fluffy.

Add the eggs one at a time, beating well after each addition and scraping down the bowl so the batter stays uniform. After the last egg, add the vanilla extract, Meyer lemon zest (from about 2 lemons), and Meyer lemon juice (3 tablespoons). Mix on low just until blended.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream and milk: add one-third of the flour mixture, mix just until incorporated; add half the sour cream, mix; add another third of the flour, then the remaining sour cream and milk combined, then the final third of flour. Mix only until just combined after each addition to avoid overworking the batter.

If using chopped toasted nuts (½ cup), fold them in by hand with a rubber spatula until evenly distributed.

Transfer the batter to the prepared loaf pan, smoothing the top with an offset spatula. Sprinkle the top evenly with turbinado sugar (1 tablespoon) and the 1 tablespoon of fresh grated lemon zest reserved for topping.

If you haven't toasted the nuts yet: preheat a small skillet over medium heat. Add the chopped nuts and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Remove from heat and cool before folding into batter.

Optionally press a few whole toasted almond slices or thin lemon slices into the top of the batter for a decorative finish before baking.

Bake in the preheated 325°F oven for 55–70 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges, then invert the cake onto the rack and peel off the parchment. Let cool another 15–20 minutes so it is slightly warm for glazing.

While the cake cools, make the glaze: in a small bowl whisk the confectioners' sugar with 3 tablespoons Meyer lemon juice until smooth. If too thick, add additional lemon juice ¼ teaspoon at a time; if too thin, add a little more powdered sugar. Stir in 1 teaspoon melted butter and ½ teaspoon grated Meyer lemon zest for extra shine and flavor.

Using a spoon or small spatula, pour or drizzle the glaze evenly over the warm cake so it soaks into the top and creates a shiny coating. Allow the glaze to set at room temperature, about 30 minutes.

Once the glaze is set, slice and serve. Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. For best texture, bring to room temperature before serving if refrigerated.