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Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

Makes 1 large loaf or two smaller
Course Brunch, Dessert
Cuisine American
Keyword cake, baking, sweet, dessert
Prep Time 10 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 55 minutes
Servings 8
Author Sandra | Sandra's Easy Cooking


  • 2 sticks unsalted butter room temperature
  • 2 cups granulated sugar reserve 1/2 cup for syrup
  • 3 large eggs at room temperature
  • 1/3 cup grated lemon zest
  • 3 cups flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup freshly squeezed lemon juice divided
  • 3/4 cup Mountain High Yoghurt Plain, at room temperature


  • 1 cup confectioners' sugar sifted
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 tsp Meyer Lemon
  • 1 TBSP. ┬áMountain High Yoghurt Vanilla Flavor


  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
  2. Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
  3. The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
  4. Sift the flour, baking powder, baking soda, and salt together in a bowl.
  5. In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
  6. Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
  7. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
  8. Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
  9. For the glaze, combine the confectioners' sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
  10. Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.

Recipe Notes

Using a regular Lemon is fine too, or any other brand of yogurt.

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