Meyer Lemon Whipping Cream Pound Cake

by Kathy Strahs on March 2, 2011 · 43 comments

Post image for Meyer Lemon Whipping Cream Pound Cake

I did not have the ingredients, I did not have the time. But I did have the hankering and, it seems, that goes quite a long way toward making food happen in my kitchen. It was through sheer determination, plus support from my husband, that I managed to pull off this Meyer Lemon Whipping Cream Pound Cake – the lightest, most velvety, lemony pound cake I’ve ever tasted.  A window into my world this past Sunday:

2:00 PM – I’m convinced there’s no way I can get a pound cake prepped, baked, cooled, glazed and photographed before the sun goes down.

2:05 PM – We’re gonna do this. Mike dashes to Vons for whipping cream and a new bundt pan (not sure if the one I have is the right size or not, still can’t find that ruler). I preheat the oven, set out the butter and eggs and watch Special Agent Oso with the kids while I wait for him to get back.

2:27 PM – Mike’s back from the store. He takes over the baby duty and I start up the KitchenAid.

2:55 PM – I get concerned about the lack of leavening ingredients in the recipe, but I go with it anyway, resolving to cream the butter and sugar extra well to make sure the cake stays light. I’m anxious to see what the addition of whipping cream will do to the texture of this cake. I pour the batter (which, by the way, tastes like a milkshake!) into my old bundt. We found the ruler, it’s the right size after all. The cake goes in the oven, timer is set for an hour and fifteen minutes.

2:57 PM – Mike puts jackets on the kids and escorts them to the backyard to play. I enter the final items onto my iPhone shopping list and head out to Ralph’s to procure the week’s groceries while the cake is baking. Multitask!

3:51 PM – I’m back home in record time. House smells invitingly like cake. Before unpacking the groceries I turn on the oven light and peek through the window. The cake has risen almost to the brim of my bundt. Definitely the right size!

4:05 PM – With a few minutes left on the oven timer, I put on water to boil for the artichoke pasta dish we’re having for dinner (and which I also intend to post on this blog).

4:10 PM – The timer starts beeping. I go in with my long skewer to check the cake, it comes out clean. Out it goes to the cooling rack. It now occurs to me the cake needs to cool completely before I can apply the glaze. A glance out the window at the dusk-like sun position raises my blood pressure a few notches.

4:45 PM – I set up my camera and shoot the pasta dish. The family is eager to dive into their dinner that’s out on the table. But no. Mommy’s not quite ready yet.

5:00 PM – Cake is still warm but oh well. It is already way too late to be photographing, but I gotta do what I gotta do.

5:03 PM – I wreck the Meyer lemon glaze. Duh…if you add lemon juice to cream (the glaze recipe I was adapting called for cream) it’s gonna curdle. I scrap it and whip up a second batch of glaze, sans the cream. It’s on the thick side, as I only have one lemon left, but it tastes fantastic and drapes nicely on the cake.

5:15 PM – It’s barely light outside. I shoot the cake anyway. And then I cut a sample slice. There is absolutely nothing like still-warm cake and this one is unbelievable. The whipping cream, it turns out, makes it super moist with a truly velvety texture. Oh. So. Worth it all.

Meyer Lemon Whipping Cream Pound Cake



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Lee March 3, 2011 at 6:54 AM

Stumbled across your blog – thank you for an enjoyable read on a long boring commute to work! Also thank you for being a superwoman in order to share with us! Lemon cakes are my favorites, I will be sure to try. Are whipping cream and heavy creams the sames?


Kathy March 3, 2011 at 7:23 AM

Lol, you’re welcome, Lee. Yes, heavy cream and whipping cream are the same thing.


Kristen March 3, 2011 at 7:03 AM

How incredibly beautiful is that cake? Yum!
Kristen´s last blog post ..Selfish Mama Recipe- Homemade Yeast Doughnuts


Amy March 3, 2011 at 7:44 AM

Can’t tell you how many times I’ve raced against the clock to get some shots before the sun goes down (although they never ever look as beautiful as yours) and how many of those meals end up being served cold. A day in the life of a blogger, right?

My love for lemons knows no bounds. Printing this. I have a standard bundt cake pan. Should work…I hope.


Joanne March 3, 2011 at 7:49 AM

I hate feeling rushed while I’m cooking, although my life is all too often a marathon to the finish…a whirlwind of me trying to make it before the sun goes down or before that paper is due that i have to hand in, etc. but when the finished product is as beautiful as this…damn is it worth it.
Joanne´s last blog post ..Red Chile Enchiladas with Chicken and Melted Cheese- served with Mashed Plantains


Maria March 3, 2011 at 9:30 AM

Your cake looks heavenly!


sonia March 3, 2011 at 10:59 AM

The cake is looking heavenly. I really enjoyed your baking process details, makes the more fun and enjoyable. saving your recipe to try out shortly !


Kim in MD March 3, 2011 at 11:01 AM

I just stumbled upon your blog (through Tastespotting), and it’s great! Your photo is gorgeous, as is this pound cake! I can’t wait to explore more of your recipes! 🙂


Kathy March 3, 2011 at 11:40 AM

Thank you so much, Kim!


Mary @ Delightful Bitefuls March 3, 2011 at 2:31 PM

This looks incredible! OH my! Definitely trying this baby out!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls
Mary @ Delightful Bitefuls´s last blog post ..Peanut Butter &amp Nutella Swirl Cookies


Chelsea March 3, 2011 at 4:38 PM

Love the time line! From the looks of that cake, it definitely was worth it all! (Side note: can’t wait for the artichoke pasta dish! Love artichokes!)
Chelsea´s last blog post ..My Journey Learning to Breastfeed Twins


Kathy March 3, 2011 at 5:49 PM

Lol, I know you know how the household juggle works, Chelsea. 🙂


Taylor March 3, 2011 at 5:34 PM

This looks delicious! A perfect way to celebrate National Pound Cake Day on March 4th!
Taylor´s last blog post ..Adult Brinner Breakfast for Dinner Alcohol


Kathy March 3, 2011 at 5:50 PM

Seriously?? How’s that for timing! 🙂


Sylvie @ Gourmande in the Kitchen March 4, 2011 at 1:17 AM

I’m always on the lookout for a great pound cake recipe so it’s good to know that this one was worth the effort and all the racing around you had to do! I imagine the whipping cream would give it a nice richness.
Sylvie @ Gourmande in the Kitchen´s last blog post ..string bean and pea pasta with spinach pesto in search of green


Kathleen @ KatsHealthCorner March 5, 2011 at 4:35 PM

This sounds absolutely AMAZING!!!!

I love meeting other Kathy’s!!! 😀

Kathleen @ KatsHealthCorner´s last blog post ..Pizzerts 7 Facts Blog Award Jean Shopping


Sharlene March 6, 2011 at 10:38 AM

I love your timestamped blog post. That’s how most of my days run, too short on time and yet I scramble to squeeze everything in. This looks wonderful!
Sharlene´s last blog post ..S’mores Bars


vanillasugarblog March 7, 2011 at 5:22 PM

i only wish we had access to meyer lemons. one of the many many reasons i miss cali. looks fab kath!


Peggy March 8, 2011 at 8:20 AM

Made this into cupcakes for the coworkers and they disappeared in less than 15 minutes! Definitely a keeper recipe!


Kathy March 8, 2011 at 8:56 AM

What a great idea!


Mindy March 8, 2011 at 9:11 AM

This sounds delicious–I love anything lemon! (Although I’ve never seen anyone selling Meyer lemons near me in rural Kentucky. 🙁 I’m sure regular lemons would work great, though.) I also totally relate to the timeline and juggling of the kiddos!
Mindy´s last blog post ..Fig and Walnut Spread


Mackenzie@The Caramel Cookie March 9, 2011 at 6:07 AM

YUM! I love pound cake! Sounds like you had quite adventure making this!
Mackenzie@The Caramel Cookie´s last blog post ..Chocolate Cherry Bread


Sarah@buttered-up March 18, 2011 at 9:23 PM

This looks ridiculously good. Look at how fine that crumb is. Amazing.


maureen April 1, 2011 at 6:47 PM

So happy I found your blog – so many great recipes. I baked it in two loaf pans (one for me, one to share) and it’s delicious! Funny thing is the plain pound cake recipe was on the box of cake flour I bought to make this cake!


Tiffany November 22, 2011 at 10:13 PM

Your cake looks great! I’m going to give this recipe a try for Thanksgiving.


Chung-Ah @ Damn Delicious December 14, 2011 at 12:15 PM

I really enjoyed the minute by minute updates. Made my day!
Chung-Ah @ Damn Delicious´s last blog post ..Lighter Sesame Chicken


Mags January 27, 2012 at 4:16 PM

Do you think I could pull this off with key lime juice or grapefruit? I’m feeling like pound cake for dinner and have no lemons around-looks great!


Kathy Strahs January 27, 2012 at 6:16 PM

I think either of those options would be fabulous! With the grapefruit I might cut back the sugar a little since the grapefruit is already a bit sweet.


Ruth July 8, 2012 at 6:09 PM

I bake this cake last night. I bought the Swans cake flour. But I decided not to use it. I googled on the internet and it stated that I could substitute plain flour for cake flour, but it stated to minus two tablespoon per measuring cup. And let me tell everyone this. That cake was just as describe velvety. It was awesome. So thank you so much for posting this wonderful recipe. I gave this recipe a five stars.


Taurus0427 January 20, 2013 at 7:37 AM

My great-grandmother made the whipping cream pound cake my whole life, and probably my grandma’s :). I was using her recipe before Christmas and was also conned about the lack of leavening, thinking that I must have written it down wrong! The cake was a complete flop! It rose too much, over flowed my pan, and started burning in the bottom of the oven. A complete mess!

Anyway, I look forward to trying your adaptation with the lemon juice and zest.


kay marie March 1, 2015 at 10:03 AM

Hi, I made this cake about a year ago and it turned out great. Nice, smooth lemony taste that’s so moist, makes you pucker for more. I was at Sam’s Club recently and came across the meyer lemons and I’m baking one today. Thanks for sharing the recipe.
kay marie´s last blog post ..All-in-One Cake (with Edible Flowers!)


Kathy Strahs March 1, 2015 at 10:41 AM

I’m so glad, Kay Marie — it’s become a favorite in our house too! ~Kathy


Kay Marie May 24, 2016 at 1:57 PM

Hi, just want to follow up and let you know I made this cake using tangelos and it was awesome with just the right amount of sweet and tang. So many compliments…


Kathy Strahs May 24, 2016 at 2:01 PM

That’s wonderful!! ~Kathy


Marie November 28, 2016 at 9:47 AM

What size bundt pan did you wind up using?
Do you know how many cups it holds?



Kathy Strahs November 28, 2016 at 10:19 AM

I used a 10-inch bundt — I’m not sure how many cups it holds. ~Kathy


Beth Novak January 10, 2017 at 6:51 AM

How do I substitute regular lemons for Meyer lemons in recipe? Can’t find Meyer lemons.


Kathy Strahs January 10, 2017 at 8:01 AM

You can use regular lemons — it’ll probably just be slightly more tart. ~Kathy


Judy January 30, 2020 at 9:26 PM

I’ve made this cake twice. Comes out of the oven beautiful. I’ve checked to make sure it is done before removing it. As it cools, it shrinks. Then when I cut it, there is a moist ribbon running through it. Why did it fall?


Kathy Strahs January 30, 2020 at 9:37 PM

If there’s a moist ribbon, it sounds as if it was underbaked.


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