Meyer Lemon Pound Cake
Hey there, and welcome back, friends.
You are in for a lemony treat!
Meyer Lemon Pound Cake
This Meyer lemon pound cake is soft and moist with the perfect amount of crumbliness. This recipe uses a cake mix with a few ingredients added.
Yup, I just called a cake sensational. I may be losing my mind but if this is what losing one’s mind is, I am all for it. Because this Meyer lemon pound cake is SENSATIONAL!! It’s one of the best pound cakes I’ve had in a long time and the fact that it is lemon… sweet and citrusy Meyer lemons to be exact… make it even extra special.
But guess what? This cake is as easy as mixing three ingredients together. Yup, I used a pound cake mix to make this cake. None other than Krusteaz!
Krusteaz is a family-owned company that has been making well-loved baking mixes for decades. The hubs introduced me to their pancake and waffle mixes back when we were dating and just moved in together.
He swore by them and that’s the only brand I could get at the grocery store (something about always having it at his grandmother’s back when he was a little person).
When Krusteaz asked me a few months ago to join their “Baker’s Dozen” group, I was honored they wanted me to join their elite group of bakers but I was also skeptical. Did they check out my blog?
I usually do baking from scratch as I teach myself basic baking techniques. But since I was already familiar with their products, I was open to giving a few others a try and only jumping on board if I loved them.
And I did!! This Meyer lemon pound cake was the first one I tried and have been singing its praises since.
It’s a super soft, really moist, and crumbly Meyer lemon pound cake mix. It’s very light in flavor and the Meyer lemon is outstanding on its own. I did not tinker much with their recipe as I wanted to try the cake in its true form.
I served this Meyer lemon pound cake with fresh berries and a dollop of coconut whipped cream.
Meyer Lemon Pound Cake Ingredients
- a box Krusteaz Meyer Lemon Pound Cake Mix
- a large egg
- unsalted butter
- pure vanilla extract
- Toppings like fresh whipped cream and berries
How to Make Meyer Lemon Pound Cake
Preheat the oven to 350 degrees. Grease a medium loaf pan (8.5″ x 4.5″) with baking spray and set aside.
In a medium bowl, whisk the cake mix, melted butter, vanilla extract, and water. Whisk until just combined and no lumps are in the batter. Do not over-mix.
Spoon the batter into the prepared pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove cake from oven and let cool in pan for 5 minutes. Loosen the cake around the pan and release it from the pan. Let cool on a cooling rack. I love enjoying warm and fresh.
Serve slices of pound cake with freshly whipped cream and berries.
How to Store Meyer Lemon Pound Cake
Store pound cake at room temperature in an airtight container for up to 5 days or in your refrigerator for up to 5 days. You can also store it in your freezer for up to 3 months.
More Pound Cake Recipes
I love pound cakes and I have many on the blog. Below are a few I feel you will love.
- Fonio Pound Cake
- Orange Pound Cake
- Vanilla Pound Cake
- Raspberry Lemonade Pound Cake
- Blueberry Lemon Pound Cake
What do you think of this amazing Meyer lemon pound cake recipe? What would you serve with a slice of this pound cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Meyer Lemon Pound Cake Recipe
- 1 box Krusteaz Meyer Lemon Pound Cake Mix
- 1 large egg
- 10 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup water
- Toppings: fresh whipped cream, berries
- Preheat the oven to 350 degrees. Grease a medium loaf pan (8.5" x 4.5") with baking spray and set aside.
- In a medium bowl, whisk the cake mix, melted butter, vanilla extract, and water. Whisk until just combined and no lumps are in the batter. Do not over-mix.
- Spoon batter into prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool in pan for 5 minutes. Loosen the cake around the pan and release it from the pan. Let cool on a cooling rack. I love enjoying warm and fresh.
- Serve slices of pound cake with freshly whipped cream and berries.
Amount Per Serving: Calories: 153Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 45mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g