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
• water
• 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

Print

Yield: 1 loaf

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. 

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees. Grease a medium loaf pan (8.5" x 4.5") with baking spray and set aside.
2. 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.
3. Spoon batter into prepared pan.
4. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
5. 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.
6. Serve slices of pound cake with freshly whipped cream and berries.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 45mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Disclosure: I am sharing this recipe in partnership with Krusteaz, for whom I am proud to be a brand ambassador. As always, all opinions are mine, and THANK YOU for supporting the companies that make it possible for me to continue creating great recipes for you. For more recipe ideas and inspiration, check out Krusteaz on Facebook, Twitter, and Pinterest.

The post Meyer Lemon Pound Cake appeared first on A Classic Twist.

Lemons!! Let me ask you when you think of lemons what is the first thing that pops in your mind? It better be lemon cake, but I’m here to give you these Meyer lemon crinkle cookies to add to your lemon dreams.

If you’ve been around here, you know I love Meyer lemons. if they are new to you, Meyer lemons are sweeter than regular lemons with a hint of orange flavor. Honestly, I prefer them to lemons as they are less tart but yet still refreshing in the winter. 

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The post Meyer Lemon Crinkle Cookies appeared first on A Classic Twist.

There’s something about winter that makes you crave citrus. Wait…it must be the cold gloomy days and our cravings for warm sunny weather. This winter has been brutal but it is only January so I really shouldn’t complain. Nevertheless, winter citrus is one of my favorite things about the season and especially Meyer lemons that are only in season for a short period of time. This year, my first meyer lemon treat was this browned butter Meyer lemon cake. It is perfect for a weekend baking project when you just want something simple, sweet and delicious that will go with your morning coffee. 

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The post Browned Butter Meyer Lemon Cake appeared first on A Classic Twist.

Happy first day of March friends! For most of you, spring is in the air. For the rest of us, it’s NOT. Not even close so I am hanging on to winter citrus like no one’s business to make my days more tolerable. Recipes like grapefruit creme brulee, blood orange chocolate Meyerle torte, and this Meyer lemon coconut cake brings on an air of spring in your kitchen while it’s still winter. Isn’t winter citrus the best? I can’t get enough and won’t stop baking until Spring arrives.

Like any avid citrus fan, I am a firm believer in sweet and tart and that lip puckering tartness that’s just too good. I am also a firm believer in coconut. It makes EVERYTHING better. It’s like the cilantro of the baking world. And as you know, I make it my JOB to explore all the coconut pairings. This Meyer lemon + coconut combination is one that you will love as it is incredible. The sweet Meyer lemon flavor with the tropical coconut blends very well together in this moist cake.

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The post Meyer Lemon Coconut Cake appeared first on A Classic Twist.

Spring is almost here friends! At least that is what I am telling myself as I trek through the remnants of winter storm stella (hello 14-inch snow dump!!). But I refuse to stay in the past. Cold weather goodbye, hello warm, fresh and tropical weather. These meyer coconut lemon cupcakes are perfect for springing into spring. With a sweet, moist and coconut flavored lemon cupcakes, these cupcakes will be perfect for any Easter or Spring celebrations.

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The post Meyer Lemon Coconut Cupcakes appeared first on A Classic Twist.

Have you heard? Joanne is having a baby!! And we are showering her today with lots of love and Spring recipes as she and Michael welcome their sweet little girl into their family!!

I’m sure you know her Joanne of Eats Well with Others because she’s the incredible MD/Phd student who’s got a kickass healthy repertoire of recipes on her blog along with a sizable sweet tooth. You can see why I heart her right? Hard working superwoman scientist who motivates us to eat healthy and yet enjoy our sweets! If you haven’t met her yet, GO love her now 🙂

In line with the Spring theme of the virtual shower, I brought this meyer lemon souffle to the party!  You know I have a thing for Meyer lemons and just can’t resist their sweet and tart flavor and it happens to be one of Joanne’s favorites as well.

My first attempt at souffle was this chocolate almond souffle which was amazing but I’ve been dying to try a vanilla version. And being the season of all light and bright things, lemons just made sense as an addition to a creamy vanilla souffle. This meyer lemon souffle has a rich and gooey center bursting with fresh citrus flavor and a light and fluffy cake topping. It’s all so delicious and classy and perfect for dinner parties celebrating Spring.

Congratulations Joanne! I am so so excited for you!! I know your little girl is going to a) be the cutest b) have the best parents in the world and c) have impeccable taste for delicious food. I can’t wait for you guys to meet her and enjoy the incredible journey of parenthood. xoxo

Be sure to check out the rest of the shower menu!

Orange Ginger Spritzer from The Lemon Bowl

Asparagus and Pea Puff Pastry Tarts from Belly Full

Blood Orange Doughnuts from Cook Like a Champion

Lemon Raspberry Cheesecake Cups from Keep It Sweet Dessert

Meyer Lemon Soufflé from Blahnik Baker

Strawberry Tartlets from The Cooking Actress

New York-Style Rhubarb Crumb Cake from Warm Vanilla Sugar

Berry Fool Tarts from Bake or Break

Lemon Raspberry White Chocolate Chip Cookies from The Baker Chick

Mini Pineapple Upside-Down Cakes from Baker by Nature

Print

Yield: 4 6-oz ramekins

Meyer Lemon Souffle

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 1/3 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons unsalted butter, softened
• 1 tablespoon pure vanilla extract
• 1 teaspoon Meyer lemon zest
• 1 tablespoon Meyer lemon juice
• 5 large egg whites
• ⅛ teaspoon salt
• 1 tablespoon granulated sugar
• Powdered sugar (for serving)
• Whipped cream or vanilla ice cream for serving

Instructions

1. Preheat oven to 400 degrees F.
2. Grease the inside of soufflé dishes with baking spray or butter. You will need 4 6-ounces dishes.
3. Into a medium saucepan, add the flour. Whisk in the milk, little by little, until a smooth cream forms. Then add the rest of the milk and whisk to combine. Add in the sugar and place the saucepan over medium-high heat. Stirring continuously bring the mixture to a boil. Once boiling, keep stirring for an additional minute, as the mixture thickens. Remove from heat and whisk for another minute to cool slightly. Whisk in the egg yolks, one by one. Add in the butter, vanilla extract, lemon zest and juice. Whisk to combine all.
4. In a separate large bowl, beat the egg whites and salt until soft peaks form. With the mixer going, sprinkle in the granulated sugar and beat until stiff shining peaks form.
5. Stir half of the whipped egg whites into the mixture until combined. Then gently fold in the rest.
6. Once combined, pour the mixture into the prepared soufflé dishes. Fill each to just below the inside rim. Place soufflé dishes onto a baking sheet and place into oven. Reduce oven temperature immediately to 375 degrees and bake for about 20-25 minutes.
7. When soufflé is well risen and cracked, quickly sprinkle the surface with powdered sugar. Continue baking for another 5 -10 minutes. The soufflé is creamy in the center when a cake tester inserted into the cracked tops comes out slightly coated.
8. Optional: you can continue baking for a few more minutes if you want the center to be fully done and the souffle will stand up well.
9. Serve immediately with whipped cream or vanilla ice cream.

Notes

Recipe adapted from Mastering the Art of French Cooking

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Meyer Lemon Souffle appeared first on A Classic Twist.