Meyer Lemon Pound Cake


My son asked to bake with me and I couldn’t refuse him, so we made this delicious Meyer lemon pound cake together. It’s so easy your children can make it with just a little help from an adult!


Meyer Lemon Pound Cake

  • Author: Roni Proter
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 1x


Units Scale
  • 1 cup granulated sugar
  • 1 stick unsalted butter, softened
  • 4 eggs
  • 1/4 tsp kosher salt
  • 1/2 tsp lemon extract
  • 1 tsp baking powder
  • 1 Meyer lemon
  • 1 1/2 cups all purpose flour


  1. Heat oven to 350 degrees and line a greased loaf pan with parchment paper. Zest the Meyer lemon and squeeze the juice and set aside
  2. In an electric mixer, beat the butter and sugar until it becomes a light yellow color and the mixture is completely creamed. With the mixer on low, add the eggs one at a time then add lemon extract, the lemon zest and the juice. Stop the mixer and scrape down the sides of the mixing bowl and then mix again until combined.
  3. In a separate bowl, add the flour, salt and baking powder and stir to combine.
  4. Withe the mixer back on low speed, add a fourth of the flour mixture at a time, stopping to scrape down the sides, until all of the flour mixture is incorporated into the bowl.
  5. Pour into the loaf pan and bake for 45 minutes or until a wooden skewer comes out clean. Transfer for a cooling rack and allow to cool before cutting into half inch thick slices.

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