There’s something so special about a good pound cake recipe, and when you add a tangy Meyer lemon glaze with a touch of maple syrup, you have a dessert that feels both comforting and sophisticated. This cake is as beautiful as it is delicious, and it’s one that will quickly become a family favorite.
If you've tried my Blueberry Pound Cake with Citrus Glaze then you will also love this recipe! It brings together two of my favorite things—citrus and sweetness. The cake is simple, but that glaze adds just the right amount of indulgence to make it feel extra special.
Why You'll Love This Pound Cake Recipe
Tender and moist: This cake is everything you want in a pound cake: dense but soft, with a buttery crumb that practically melts in your mouth.
Perfect balance of flavors: The tangy Meyer lemon glaze adds just the right touch of brightness, while the maple syrup brings a rich natural sweetness to the mix.
Impressive presentation: This cake looks beautiful with the glaze drizzled over it, making it perfect for a holiday meal, a birthday, or just a treat to brighten up your week.
How to Make Pound Cake
Just a few simple steps are needed to make this pound cake recipe. I highly recommend a stand mixer (affiliate link) for mixing as this is a large volume of batter and it will make mixing easier.
Make batter
Cream together wet ingredients (except buttermilk) add dry ingredients alternately with buttermilk.
Bake
Transfer poundcake batter to prepared bundt pan and bake.
Cool
Remove from oven and cool 10 minutes.
Flip & Glaze
Place cooling rack on top of cake pan and flip over, allowing cake to release from pan. Add glaze.
Ingredient Substitutions:
- Meyer Lemons: If you can’t find Meyer lemons, regular lemons work just fine—just be aware they might be a little more tart.
- Maple Syrup: You can swap out the maple syrup for honey or agave syrup if you prefer.
- Butter: For a dairy-free option, coconut oil or plant-based butter would be a great substitute.
Variations:
Coconut: Stir in some shredded coconut for a tropical twist that complements the lemon and maple beautifully.
Add-ins: Toss in some chopped nuts—walnuts or pecans would be lovely—to add a little crunch to the cake.
Spice it up: Add a little cinnamon or nutmeg to the batter for a warm, spiced flavor.
Top Tips for Preparing:
Don’t overmix: Mix just until everything is combined. Overmixing can make the cake dense, and we want it light and fluffy.
Room temperature ingredients: Make sure your butter, eggs, and milk are all at room temperature before you start. It makes everything come together so much easier.
Dress it up: lay out pieces of meyer lemon pieces (see above) from infused maple syrup on a parchment lined baking sheet and allow to sit for 30 minutes or longer to dry. Decorate cake with lemon pieces.
Serve with...
Whipped Cream: A dollop of freshly whipped cream can enhance the cake's flavors and add a light texture.
Homemade Vanilla Ice Cream: A scoop of this creamy ice cream can add a rich contrast to the tangy lemon glaze.
Iced Coffee: The bold flavors of iced coffee can balance the sweetness of the cake, creating a harmonious flavor profile.
🍰 Related Recipe Suggestions
If you're interested in exploring more delightful treats, here are some related recipes to try:
When you make this pound cake recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Meyer Maple Glazed Pound Cake
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the cake:
- 3 cups white whole wheat flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2½ cups white sugar
- 6 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the glaze
- 1 cup powdered sugar
- 3-4 tablespoons Meyer Lemon Maple Syrup
- Meyer Maple Syrup Lemon Slices to decorate (Optional)
Instructions
- Pre-heat oven to 325 degrees.
- In large mixing bowl, stir together flour, salt, and baking powder. Set aside.
- In mixer or another large mixing bowl, combine butter and sugar until creamy. Add eggs, one at a time. Beating well after each addition. Add lemon and vanilla extract and stir to combine.
- Add flour and buttermilk alternately to sugar/butter mixture. Starting and ending with flour mixture. Mix until well combined.
- Transfer batter to well greased and floured baking pan. Bake at 325 for 90 minutes.
- While cake is baking, make glaze by combining maple syrup and powdered sugar. Stir until smooth. Set aside.
- Remove cake from oven and let cool 10 minutes. Remove cake and add glaze by spooning it over top of cake. Decorate as desired with lemon slices. Let cake cool completely before serving.
Marsha | Marsha's Baking Addiction says
I absolutely LOVE lemon cake! Looks so delicious!
Gloria @ Homemade & Yummy says
Simple and elegant....perfect for an afternoon tea or coffee break. Would make an awesome dish on any brunch table.
Sarah Walker Caron (Sarah's Cucina Bella) says
What a lovely bundt cake! And too funny about the cake becoming "Grumpy approved!"
Liz @ I heart vegetables says
This sounds delicious! What a yummy dessert 🙂 I'm still working on my baking skills (I'm so bad at measuring!!) but I might have to give this a try 🙂
Sarah - The says
Wow, those lemons look incredible! I love Meyer lemons and I also really love lemon flavored desserts - so refreshing! What a fantastic idea for a pound cake. Thanks for sharing!