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Meyer Lemon Pound Cake with a Lemon Glaze and Roasted Berries

A Delicious and Lemony Pound Cake with a Lemon Glaze and Roasted Berries of your choice.
Course Berries, Cake, Desserts, Glaze
Cuisine All-American
Keyword berries, Cake, lemon, lemon glaze, roasted
Servings 8 servings
Author Lynn / Turnips 2 Tangerines


  • 3 cups cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/4 cup fresh squeezed Meyer lemon juice
  • 16 tablespoons unsalted butter, softened to room temperature
  • 2 1/2 cups sugar
  • 2 zest Meyer lemons
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • whipped topping or whipped cream, optional
  • Glaze Ingredients:
  • 2 cups confectioners' sugar
  • 1/4 cup Meyer lemon juice
  • 2 tablespoons butter, softened
  • 1 tablespoon Meyer lemon zest
  • Roasted Berries Ingredients
  • 4 to 6 cups berries of your choice
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract


  • Make glaze directions:
  • Beat confectioners' sugar, lemon juice, 2 tablespoons butter and lemon zest together in a bowl until glaze is smooth.
  • Make cake/Loaf directions:
  • Preheat the oven to 350°F. Line two 8 x 4-inch loaf pans with parchment paper and spray with cooking spray.
  • Sift together the flour, salt, baking powder and baking soda in a small bowl. Set aside.
  • Whisk together buttermilk and lemon juice in a measuring cup. Set aside.
  • Beat the butter, sugar and lemon zest together. Start on low speed and gradually increase to medium-high once the butter and sugar are incorporated. Continue beating until the mixture becomes light and fluffy.
  • Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next one and scrape down the sides of the bowl as needed. After adding all the eggs, add the vanilla. Scrape down the bowl.
  • Add a fourth of the flour mixture and beat on low speed until just barely incorporated. Continue alternating between adding the flour and the buttermilk, beating slowly between each addition and ending with the last of the flour.
  • Divide the batter evenly between the loaf pans and smooth the tops.
  • Bake for 50 to 60 minutes, rotating the pans once during baking.
  • Bake until the cakes are deep golden on top and a cake tester inserted in the middle comes out clean.
  • Cool for 10 minutes in the pan. Remove the cakes from the pans and transfer to a cooling rack.
  • With a long wooden skewer, poke eight holes into the tops of the cakes.
  • Glaze the loaves by spooning about half of the glaze over the cakes, let cool.
  • Pour remaining glaze over cake, allow to set.
  • Meanwhile roast strawberries or raspberries.
  • Preheat oven to 400 Spray baking sheet with sides with non-stick cooking spray.
  • In a large bowl, gently toss berries with sugar and vanilla extract.
  • Spoon berries into prepared baking sheet.
  • Roast berries for 10 to 20 minutes. (roasting times will vary due to oven temps and berries)
  • Remove from oven and spoon berries into a bowl.
  • Allow berries to sit a few minutes before using to let berries release more juice.