Meyer Lemon Pound Cake

Winter, 2026

MEYER LEMON POUND CAKE

A family favorite perfect for the citrus season.

INGREDIENTS:

• ½ cup butter, at room temperature

• 200 g (1 cup) granulated sugar

• 1 cup plain whole yogurt

• 2 large eggs

• 1 Meyer lemon (or regular), zest and juice

• 1 teaspoon baking powder

• ½ teaspoon salt

• 180 g / 1½ cup all-purpose flour

• 1 cup powdered sugar

DIRECTIONS:

1. Preheat oven to 375.  Prepare 8 ½ x 4 ½ loaf pan by buttering and lining with parchment paper.

2. Cream butter and granulated sugar together using an electric mixer.

3. Add yogurt, eggs, and the zest of one whole lemon. Beat for another minute to thoroughly combine.

4. Add baking powder and salt.  Mix briefly.

5. Add half the flour, combine, and then add the remaining half. Stir till completely combined.

6. Bake for 45-55 minutes. Test with a toothpick, should come out clean.

7. Glaze: combine the juice of one lemon with powdered sugar.

8. When the cake is done, pierce with a skewer all over the top.  Pour glaze over and allow it to soak in.

9. Remove from pan and cool.