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Meyer’s Lemon Pound Cake

Meyer’s Lemon Pound Cake

Meyer's Lemon Pound Cake

Meyer’s Lemon Pound Cake

Meyer's Lemon Pound Cake
Meyer's Lemon Pound Cake
Recipe By:
  • Cake:
  • 2 sticks butter
  • ½ c. Solid Crisco shortening
  • 3 c. sugar
  • 5 large eggs
  • 3 ¼ c. unsifted cake flour
  • 1 c. milk
  • 1 t. vanilla
  • 1 t. lemon extract
  • Glaze:
  • 4 T. butter
  • ¼ c. milk
  • 2 c. sifted powdered sugar
  • ⅓ c. fresh Meyer lemon juice
  1. Preheat oven 325. Grease and flour 10” tube pan or 16x4x4 ½” large loaf pan.
  2. Cream butter, shortening and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add flour alternately with milk and then add the extracts.
  5. Pour into prepared pan and bake 1 hour and 15 minutes or until tester comes out clean when inserted in middle of cake.
  6. Glaze cake while hot.
  7. To prepare glaze: bring butter and milk to a boil. Remove from heat and add powdered sugar and fresh lemon juice. Stir until smooth.
  8. Loosen sides of cake with knife and remove from pan onto cake plate.
  9. Spoon or brush glaze over top and sides of cake. Let glaze soak in the brush again until all glaze is used up. This would be about 3-4 times.
*****I found this recipe in a newspaper a few years ago. I just love lemon and pound cake. I found this one to be exceptionally good. You do not have to have Meyer lemons but I know lot of people now grow them and when they come in they are abundant!

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