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My favorite flavor in dessert is lemon. I can’t get enough of that bright pop of flavor that reminds me of biting into a bit of sunshine. Whenever I see a lemon dessert, I can’t help but go for that every time. When I tried sweet and tart Meyer lemons, I was blown away. It was a nearly life changing experience. And when I used them to make my iced Meyer lemon pound cake recipe, it was game over.
Fun fact: there are no longer any “true” Meyer lemons anymore. They were wiped out by a virus years ago until in 1975 an “improved” Meyer lemon was introduced. There is no was for me to know if it is any better or worse than “real” Meyer lemons, but I wouldn’t change it for the world!
This iced Meyer lemon pound cake is my go-to dessert I make for friends when they come over to visit. It is rich and full of irresistibly bright lemon flavor. It is rich, yet bright and the perfect accompaniment to a cup of coffee or tea. Of course, if you don’t have Meyer lemons, regular lemons work just as amazingly here!
- 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 cups 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)
- Preheat the oven to 350 degrees F. Grease and flour a Bundt cake. Set aside.
- Beat the butter, sugar, and lemon zest together until light and fluffy. Beat in the eggs one at a time, mixing well with each addition.
- Mix together the lemon juice and the buttermilk, set aside.
- Mix together the flour, baking powder, baking soda, and salt together.
- Begin adding the flour and buttermilk mixture to the butter. Alternate between adding the flour in three additions and the buttermilk in two addition, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the Bundt pan and bake for 40 – 45 minutes, or until a toothpick comes out clean.
- Allow to cool for about 20 minutes in the pan before tapping against the counter to loosen the cake. Turn out onto a wire rack to cool completely – about 2 hours.
- While the Meyer lemon pound cake is cooling, make the icing.
- Mix together the powdered sugar, lemon juice, heavy cream, and salt (if needed) and mix well. Drizzle over the cooled cake.