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Meyer Lemon Pound Cake

This sweet and tart Meyer lemon pound cake makes a beautiful presentation for a holiday meal or dinner party.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Karen Kelly


  • 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 Meyer lemons juiced and zested
  • 2 large eggs
  • 1 tsp almond flavoring
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup heavy cream whisked for a 6-7 minutes to soft peaks
  • For Icing
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • lemon zest for garnish


  • Preheat oven to 350° and spray your bundt pan with non-stick spray. Make sure you get in all the nooks and crannies.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a stand mixer combine the butter and sugar until fluffy. Add the eggs, one at a time and continue to mix.
  • Add the lemon juice, lemon zest and almond flavoring. Mix.
  • Mix in the flour mixture in two batches just until combined.
  • In a separate bowl whip the heavy cream with a hand mixer until soft peaks form - about six to seven minutes. It helps when your mixing bowl is chilled.
  • Gently fold in whipped cream mixture in two batches. Do not overmix.
  • Pour the batter into the bundt cake pan.
  • Bake for about 30 minutes. I start checking at 25 just to be safe.
  • Mix the icing ingredients in a small bowl. Add just enough cream to mix, you can always add more later to get desired consistency.
  • Garnish with more lemon zest.