Meyer Lemon Olive Oil Pound Cake Recipe – Easy, Tender & Perfect for Spring

Let me just say, the first whiff of this Meyer Lemon Olive Oil Pound Cake drifting out of my oven—well, it is pure sunshine. The zesty scent of Meyer lemons mingling with fruity olive oil fills the whole kitchen, and suddenly everything feels just a little brighter. You know, that kind of moment where you stop stirring, take a big inhale, and realize you’re about to make something that’s not just good—it’s downright special. The first time I baked this cake, I was knee-high to a grasshopper, helping my grandma squeeze lemons in her tiny kitchen as sunlight danced on the counter. She swore by olive oil in her cakes (“gives the crumb that melt-in-your-mouth texture!” she’d say), and honestly, she was onto something.

This pound cake is the stuff of springtime dreams—tender, rich, with a sweet-tart lemon flavor that makes you pause after the first bite. Meyer lemons aren’t just any lemon. They’re softer, sweeter, almost floral, and when you combine them with olive oil, you get a cake that’s both light and luscious. My family couldn’t stop sneaking slices off the cooling rack (truthfully, neither could I). It’s the kind of dessert that disappears at potlucks and has people asking, “Wait, what’s in this?! It’s SO good.”

Perfect for Easter brunch, a sunny afternoon tea, or just brightening up your Pinterest cookie board, this Meyer Lemon Olive Oil Pound Cake is dangerously easy to whip up. I’ve tested and tweaked the recipe more times than I’d admit (in the name of research, of course), and it’s now a staple for family gatherings and gifting. Each time I bake it, I think, “Why didn’t I stumble on this combo years ago?” So, if you’re looking for a slice of pure, nostalgic comfort with a modern twist, bookmark this one—it feels like a warm hug with every bite.

Why You’ll Love This Meyer Lemon Olive Oil Pound Cake

There’s just something magical about the way Meyer lemon and olive oil transform a classic pound cake into a springtime showstopper. After years of baking (and a few mishaps—like the time I forgot the baking powder), I can say this cake is a real keeper. Here’s why you’ll fall head-over-heels for it:

• Quick & Easy: Comes together in under 15 minutes of prep—no stand mixer required. Perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: Pantry staples plus a couple of fresh Meyer lemons. No fancy grocery runs or hard-to-find flours.
• Springtime Star: This cake is perfect for brunches, picnics, or any time you want to add some sunshine to your dessert table.
• Crowd-Pleaser: Adults love the sophisticated citrus, kids adore the sweet glaze. My friends have called it “the cake that disappears.”
• Unbelievably Tender: Olive oil keeps the crumb soft and moist for days. No dry pound cake here!

What sets this Meyer Lemon Olive Oil Pound Cake apart is the technique—using extra-virgin olive oil for a moist texture and that subtle, almost fruity flavor. (Trust me, you won’t taste “olive”—just a richer depth.) And, I use both zest and juice for a punchy lemon flavor that never turns bitter. The glaze? It’s luscious, tangy, and soaks into the cake for extra tenderness.

Honestly, it’s comfort food reimagined: lighter, a bit healthier, and just as satisfying. It’s the kind of cake that makes you close your eyes after the first bite. If you want to impress guests, bring something special to a potluck, or just treat yourself without fuss, this recipe is your new go-to.

What Ingredients You Will Need

This Meyer Lemon Olive Oil Pound Cake recipe keeps things simple but delicious. Every ingredient plays a role in creating that bright, tender crumb and luscious glaze. Most are pantry staples, and you can swap a couple if needed—so don’t stress if you’re missing something.

• For the Pound Cake Batter:
  • All-purpose flour – 2 cups (240g) (gives structure and a classic pound cake crumb)
  • Baking powder – 1 1/2 teaspoons (6g) (adds lift and keeps things light)
  • Kosher salt – 1/2 teaspoon (2.5g) (balances sweetness and enhances flavor)
  • Granulated sugar – 1 1/4 cups (250g) (for sweetness and tender texture)
  • Meyer lemon zest – 2 tablespoons (from 2 large Meyer lemons) (that floral, citrus punch)
  • Large eggs – 3, room temperature (for richness and binding)
  • Extra-virgin olive oil – 3/4 cup (180ml) (for moistness and subtle fruity notes)
  • Meyer lemon juice – 1/4 cup (60ml) (bright flavor, not too tart)
  • Whole milk – 1/4 cup (60ml) (adds moisture)
  • Pure vanilla extract – 1 teaspoon (5ml) (rounds out flavor)
• For the Luscious Glaze:
  • Powdered sugar – 1 cup (120g) (for smooth, sweet texture)
  • Meyer lemon juice – 2–3 tablespoons (30–45ml) (adjust for desired consistency)
  • Meyer lemon zest – 1 teaspoon (a little extra zing on top)
• Optional Garnishes:
  • Thinly sliced Meyer lemons (for a pretty look)
  • Fresh edible flowers or mint leaves (springtime flair)

Ingredient Tips: If you can’t find Meyer lemons, regular lemons work, but add a pinch more sugar to offset their tartness. For olive oil, I like California Olive Ranch or Kirkland Signature—smooth, not too peppery. You can swap whole milk with almond or oat milk for a dairy-free version. If you need gluten-free, use a 1:1 baking flour like Bob’s Red Mill (tried, tested, and it works!).

In summer, you can toss a handful of fresh berries into the batter. For a holiday twist, orange zest is lovely too. Honestly, this cake is forgiving—just keep the Meyer lemon olive oil combo front and center for that signature flavor.

Equipment Needed

You don’t need fancy gadgets to make this Meyer Lemon Olive Oil Pound Cake, which is honestly a relief. Here’s what you’ll want:

• 9×5-inch loaf pan (standard size—metal or glass both work; I prefer metal for even browning)
• Mixing bowls (one large, one medium; glass or stainless steel)
• Whisk (for blending wet ingredients; a fork works in a pinch)
• Microplane or fine grater (for zesting lemons—trust me, it’s worth it)
• Measuring cups and spoons (accuracy is key for pound cake texture)
• Rubber spatula (for scraping every last bit of batter)
• Cooling rack (to cool the cake evenly and avoid soggy bottoms)

Pro Tip: If you don’t own a loaf pan, you can use an 8-inch round cake pan—just watch the baking time (it may be a bit shorter). Hand mixing works fine for this recipe; no need for a stand mixer. I’ve used budget-friendly tools for years, and they hold up (just hand wash your microplane to keep it sharp!).

Preparation Method

1. Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive oil or nonstick spray. For extra insurance, line with parchment paper, letting some hang over the sides—makes removing the cake a breeze.
   
   Personal tip: I always do the parchment sling. It’s saved me from many “cake stuck in pan” disasters!
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 1/2 teaspoons (6g) baking powder, and 1/2 teaspoon (2.5g) kosher salt. Set aside.
   
   Note: Sifting isn’t required, but if your flour is clumpy, go ahead.
3. Combine Sugar & Lemon Zest: In a medium bowl, rub 1 1/4 cups (250g) granulated sugar and 2 tablespoons Meyer lemon zest together with your fingers until fragrant. This releases the oils for maximum flavor.
   
   The kitchen starts to smell incredible right here—don’t skip this trick!
4. Mix Wet Ingredients: To the sugar-zest mix, add 3 large eggs (room temp), 3/4 cup (180ml) extra-virgin olive oil, 1/4 cup (60ml) Meyer lemon juice, 1/4 cup (60ml) whole milk, and 1 teaspoon (5ml) vanilla extract. Whisk until smooth and well combined.
   
   If eggs are cold, set them in warm water for 5 minutes—works like a charm.
5. Combine Wet & Dry: Pour wet ingredients into the flour mixture. Use a spatula to gently fold until just combined—don’t overmix or the cake may get tough.
   
   Batter should be thick, pale yellow, and slightly glossy. If it looks dry, add 1 tablespoon more milk.
6. Transfer & Bake: Scrape batter into prepared loaf pan. Smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
   
   Check at 40 minutes if your oven runs hot. If edges brown too quickly, tent loosely with foil.
7. Cool: Let cake cool in pan for 10 minutes, then lift out using the parchment and transfer to a cooling rack.
   
   Warm cake is fragile—don’t rush this step!
8. Make Meyer Lemon Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar with 2–3 tablespoons (30–45ml) Meyer lemon juice until smooth and pourable. Stir in 1 teaspoon lemon zest.
   
   If glaze is too thick, add a splash more juice. Too thin? Add more sugar.
9. Glaze Cake: Once cake is cool, drizzle glaze over the top, letting it drip down the sides. Garnish with extra zest, lemon slices, or edible flowers if you’re feeling fancy.
   
   Let glaze set before slicing—about 20 minutes. It’s worth the wait!
10. Slice & Enjoy: Cut into thick slices and serve. The crumb is tender, moist, and bursting with springtime flavor.
    
    Store leftovers tightly wrapped at room temp for up to 3 days.

Cooking Tips & Techniques

After baking this Meyer Lemon Olive Oil Pound Cake more times than I can count, I’ve picked up a few tricks (and learned what not to do!). Here’s what makes the difference:

• Room Temperature Ingredients: Eggs and milk blend better when not cold. If you forget, set them in warm water for a few minutes—no big deal.
• Zesting Lemons: Only grate the bright yellow skin. The white pith underneath is bitter. A microplane gives super fine zest that melts into the batter.
• Don’t Overmix: Once you add wet to dry, gently fold. Overworking the batter leads to a dense cake. (Been there. Cake still tasted good, just not as tender!)
• Check for Doneness: Ovens vary. Test at 45 minutes. If your toothpick comes out wet, give it another 5-10 minutes. Cake should be golden and spring back when pressed.
• Glaze Consistency: For a thick glaze, use less juice. For a thin, drippy glaze, add more. I like to start with less and adjust—it’s easier to thin than to thicken.
• Multitasking: While the cake bakes, prep the glaze and clean up. That way, you’re ready to drizzle as soon as the cake cools.

Honestly, my worst mistake? Forgetting to zest the lemons first (try zesting a juiced lemon—it’s not fun). Now I zest before I cut. And always line your pan—pound cake loves to stick!

Variations & Adaptations

The beauty of Meyer Lemon Olive Oil Pound Cake is how flexible it can be. Here are some fun ways to switch it up:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested with Bob’s Red Mill and King Arthur—both work well. The cake stays tender!
• Dairy-Free: Swap whole milk with almond, oat, or coconut milk. The olive oil keeps the crumb moist, so you don’t miss the dairy.
• Berry Burst: Fold in 1/2 cup (75g) fresh blueberries or raspberries before baking for a summery twist. (Just dust berries with flour first to avoid sinking.)
• Orange Variation: Sub Meyer lemon with orange zest and juice for a wintery version. Add a sprinkle of cardamom for extra warmth.
• Alternative Sweeteners: Use coconut sugar for a deeper flavor, or swap half the sugar for honey—just reduce the milk by 2 tablespoons to balance moisture.
• Egg-Free: Replace eggs with flaxseed meal (1 tablespoon flax + 3 tablespoons water per egg). Cake will be slightly denser but still tasty.

My personal favorite adaptation? Adding poppy seeds for crunch. About 1 tablespoon does the trick—makes it look and taste just like bakery-style lemon loaf!

Serving & Storage Suggestions

This Meyer Lemon Olive Oil Pound Cake is best served slightly warm or at room temperature. The glaze soaks in a bit more, making each bite extra tender. For a special touch, arrange thin lemon slices or edible flowers on top.

Pairings: Serve with hot tea, iced coffee, or sparkling lemonade for a spring brunch. For dessert, a dollop of whipped cream or a scoop of vanilla ice cream is lovely.

Storage: Wrap leftover cake tightly in plastic wrap or store in an airtight container. Keeps at room temperature for 3 days, or refrigerate up to a week. It freezes beautifully—slice, wrap individually, and freeze for up to 3 months. Thaw at room temp before serving.

Reheating: Warm slices in the microwave for 10–15 seconds or in a low oven (300°F/150°C) for 5 minutes. The glaze may melt a bit, but the flavor stays bright.

Flavor Note: The lemon flavor deepens after a day—sometimes the leftovers are even better!

Nutritional Information & Benefits

Each slice of Meyer Lemon Olive Oil Pound Cake (about 1/10 of the loaf) contains:

• Calories: ~280
• Fat: 12g (mostly heart-healthy fats from olive oil)
• Carbohydrates: 39g
• Protein: 4g
• Sugar: 21g

Health Highlights: Meyer lemons are packed with vitamin C and antioxidants. Olive oil offers monounsaturated fats, linked to heart health. Using olive oil instead of butter reduces saturated fat and makes the cake dairy-free if you swap the milk.

Allergen Notes: Contains wheat (unless you use gluten-free flour) and eggs (see vegan swaps above). You can make it nut-free by using regular milk.

From a wellness perspective, this cake is lighter than traditional pound cake, and the bright citrus flavor often means you’re satisfied with a smaller slice (though you might want seconds!).

Conclusion

This Meyer Lemon Olive Oil Pound Cake is what I call a “keeper” recipe—easy, tender, bursting with springtime flavor, and perfect for nearly any occasion. Whether you stick to the classic or try one of the fun variations, you’ll end up with a cake that’s both comforting and refreshingly different.

Honestly, I love how simple it is, and how the combo of Meyer lemon and olive oil transforms a humble loaf into something memorable. It’s the kind of cake I make for family gatherings, gifting, or just when I want a little taste of sunshine on a rainy day.

Give it a try, and don’t be afraid to customize—add berries, swap citrus, make it gluten-free… whatever suits your table. If you bake it, I’d love to hear your twist! Drop a comment below, share your photos, or tag your Pinterest creation. Happy baking, friends—may every slice bring a little joy!

FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! Regular lemons work fine. Just add an extra tablespoon of sugar to balance their tartness. The cake will still be delicious and bright.

What type of olive oil is best for this cake?

Use a mild, fruity extra-virgin olive oil. I like California Olive Ranch or Kirkland Signature. Avoid anything too peppery or strong, so the lemon shines through.

How long does the pound cake stay fresh?

It keeps well for up to 3 days at room temperature, or up to a week refrigerated. For longer storage, freeze individual slices for up to 3 months.

Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend, like Bob’s Red Mill. The cake stays moist and tender, and you won’t notice the difference.

Is there a vegan version of this cake?

You can replace eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg), and use plant-based milk. The texture will be a little denser, but still tasty and lemony!

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