Meyer Lemon Pound Cake

Last year when Meyer lemons turned up in my local grocery store, I might as well have done back-flips right there in the produce department. The previous year, I’d driven 2 hours to go to the nearest Whole Foods – mainly to find these little beauties. I do that occasionally, take a trip up to the “fancy” grocery stores to stock up on things that I can’t find here. What can I say? I’m a crazy foodie.

Meyer lemons are a cross between a standard Eureka lemon and a mandarin orange. Thin skinned, and a gorgeous rich yellow color. They originated in China, and were brought to our country in 1908 by an agricultural explorer, Frank Meyer, who was an employee of the US Department of Agriculture. Their popularity surged in the 1990’s when they became popular in the California cuisine front, and then gained more notoriety from Martha Stewart – who used them in virtually everything from spaghetti to ice cream.

And, I love using them just as much as Martha. From a glass of lemonade, to shrimp scampi, lemon bars, and even a simple pound cake with glaze. I love pound cakes, they take virtually no time to put together. And, they’re great for breakfast in the morning – or a sweet treat later at night. The flavor of the lemon really shines through in this cake, from the addition of the zest to the cake batter. The glaze is delicious, with just enough of a pucker from the lemon juice. If you’re fortunate enough to find these little beauties in your grocery store, do yourself a favor and pick up a bag. They really are wonderful!


  1. Posted January 18, 2013 at 9:14 AM | Permalink

    Laura, this poundcake is GORGEOUS. An I need to take advantage of my bounty of meyer lemons ASAP. I’m dying for a huge slice right now with my lemon tea… how perfect. 🙂

  2. Posted January 18, 2013 at 10:39 AM | Permalink

    I love love love lemon in January. And pound cake, of course. This looks perfect.

  3. Posted January 18, 2013 at 11:55 AM | Permalink

    I love Meyer lemons too, this pound cake is so pretty!

  4. Posted January 19, 2013 at 8:24 PM | Permalink

    Haha, I totally freak out when I see Meyer lemons in my store too – they’re the best!! I’m so glad you enjoyed the pound cake, yours looks perfect!

  5. Posted January 20, 2013 at 4:45 PM | Permalink

    I bought a bag of meyer lemons last week and had the hardest time choosing between lemon bars and this cake – now I’m wishing I’d gone for the cake! Hopefully I can find some more before the season ends!

  6. Posted January 21, 2013 at 2:07 PM | Permalink

    This is gorgeous! I love meyer lemons.

  7. Posted January 21, 2013 at 9:33 PM | Permalink

    Beautiful pound cake – love the lemon and that glaze!

  8. Ellen
    Posted January 21, 2013 at 9:37 PM | Permalink

    Just made this and it was fantastic. To be honest we didnt even get to the glaze yet because i couldnt wait to eat it. I also added blueberries that we had in the fridge. Thank you

    • Nancy
      Posted December 13, 2017 at 1:24 PM | Permalink

      Thank you for posting after you actually made the cake and tasted it. It’s nice to let the author know you like the presentation but for cooks and bakers, we want to know how it tasted. I also have blueberries in the fridge and will add those. Love lemon and blueberries together.

      Thank you!

  9. Posted January 21, 2013 at 10:27 PM | Permalink

    Beautiful pictures, I love everything lemon!


  10. Posted January 22, 2013 at 7:12 AM | Permalink

    This sounds so good right about now! Lemon anything sounds so fresh. 🙂

  11. Posted January 29, 2013 at 4:21 PM | Permalink

    Do you know if it’s okay to use just regular lemons? Unfortunately, I can’t get my hands on meyer lemons right now. Also… I would love to make this in a bundt cake pan – would you recommend doubling it in that case? Thanks for your help! I am hoping to make this cake in a couple of days for a family get together.

    • Laura
      Posted January 29, 2013 at 7:45 PM | Permalink

      Regular lemons would be just fine, Kateka! I’m not sure on baking it in a Bundt pan – if it was a standard size Bundt (10-inches) then I’d just leave the recipe as is, I think it would be enough batter.

  12. Posted February 3, 2013 at 6:00 PM | Permalink

    I made this wonderful cake yesterday. It is the very best. Served it to dinner guests and they love it, too. Thank you so much for the recipe.

  13. Sarah Ann Wong
    Posted June 7, 2013 at 11:26 PM | Permalink

    I just made this after finding a link to it on I made six mini loaves from one recipe. The only change I made was to reduce the baking time to 40 minutes. It is so delicious that it may very well supplant my “go-to” lemon pound cake recipe that I’ve used for over a decade!

  14. Sarah Ann Wong
    Posted June 8, 2013 at 9:20 AM | Permalink

    Actually, I made 8 mini loaves, not 6. These are disappearing quickly around here!

  15. Cindy
    Posted April 30, 2014 at 10:53 AM | Permalink

    Maryland born and raised, we will be relocating to SWFL in the next year or two. I cant wait to plant a Meyer Lemon tree in my back yard. Pinning this for plenty of future use 🙂

2 Trackbacks

  1. […] Rosemary & Mandarin Orange Pound Cake adapted from Tide & Thyme’s meyer lemon pound cake. […]

  2. […] Rosemary & Mandarin Orange Pound Cake adapted from Tide & Thyme’s meyer lemon pound cake. […]

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