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Meyer Lemon Pound Cake with Cardamom

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  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • 2 Tbsps Meyer lemon zest
  • 1 cup sour cream or plain Greek-style yogurt
  • 1 cup sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 1/3 cup canola oil
  • icing sugar for dusting


  • Preheat oven to 350ºF. Spray a 8-1/2" x 4-1/4" loaf pan with cooking spray. Line with parchment leaving long tails out two sides.
  • Combine flour, baking powder, salt and cardamom in a bowl.
  • In another large bowl rub lemon zest into the sugar with your fingers or back of a spoon. Add sour cream, eggs, vanilla and oil; whisk well. Slowly stir in flour mixture until blended. Pour into prepared loaf pan and bake 50-55 minutes until a cake tester placed into the centre comes out clean. Cool completely. Pull out of loaf pan by grabbing the two tails of parchment you left out the sides.


I just dust with icing sugar. However, if you want more lemon punch, glaze with a mixture of 1/4 cup Meyer lemon juice mixed with 1 cup icing sugar.