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Meyer Lemon-Pound-Cake
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4.84 from 6 votes

Meyer Lemon Pistachio Pound Cake with a Lemon-Lime Glaze

I love lemon, especially Meyer Lemon and this Meyer Lemon Pound Cake is definitely a keeper!  You'll this moist and delicious cake and the lemon-lime glaze is the perfect addition.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: copycat recipe, pound cake recipe, starbucks recipe
Servings: 12
Calories: 464kcal
Author: Chef Dennis Littley


Pound Cake

  • 2 Meyer lemons 4 tablespoons of juice, you can use regular lemons
  • 11/2 cups cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces unsalted butter softened
  • 1 ½ cups superfine sugar*
  • 3 in eggs warmed for 10 minutes hot tap water before using
  • ½ cup Greek yogurt at room temperature full fat
  • 1 tablespoons Meyer lemon zest or regular lemon zest
  • ½ cup salted pistachios

Lemon-Lime Glaze

  • 1 ½ cup confectioners' sugar
  • 2 tbsp juice from one Meyer lemon or regular lemon
  • 1 tbsp juice from one lime
  • 1 tbsp zest from one Meyer lemon and one lime


  • Preheat the oven to 350 degrees and butter and flour one standard size loaf pan

Lemon Pound Cake

  • Using a zester or grater carefully remove the zest of the two Meyer lemons, being careful not to get into the white part of the skin.
  • Juice the lemons, removing the seeds and set aside.
  • In the bowl of a food processor, add the sugar and lemon zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
  • Allow this to set for 5 minutes to build the aromatics.
  • Sift together the flour, salt and baking soda and set aside
  • beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
  • add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
  • Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
  • On a very low speed add in the flour mixture, mix until just blended.
  • Add in the Greek Yogurt and lemon juice , mixing just enough to incorporate them.
  • Pour batter into prepared pan, and top with the pistachios
  • Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
  • Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.

Lemon-lime glaze

  • mix the juice from one Meyer lemon and one lime with the confectioners' sugar and mix until well blended, then add zest.
  • Allow glaze to set for 10 minutes before using.
  • Top pound cake with glaze adding and additional coat as it drys.
  • Slice pound cake and enjoy!


Calories: 464kcal | Carbohydrates: 83g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 144mg | Potassium: 120mg | Fiber: 1g | Sugar: 40g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.7mg