Refreshing Meyer Lemon Cake
This light and zesty Meyer Lemon Cake captures the essence of sweet-tart citrus flavor. Soft, moist, and bursting with sunshine, it’s perfect for brunches, picnics, or afternoon tea. The Meyer lemons lend a natural sweetness that makes this dessert unforgettable.
Equipment
- Mixing Bowls
- Whisk or hand mixer
- Zester
- Juicer
- Baking pan
Ingredients
Main Batter
- 5 Meyer lemons juiced and zested
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 cups all-purpose flour
- 3 large eggs
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
Optional Add-ins
- 1 tbsp fresh herbs such as thyme or basil, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your baking pan or line with parchment paper.
- Cream together softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix gently to avoid overmixing.
- Fold in the Meyer lemon zest, juice, and herbs (if using). Mix until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with powdered sugar or extra zest before serving.
Notes
Substitute regular lemons if Meyer lemons are unavailable—just add a little extra sugar to balance the tartness. For a vegan version, use flax eggs and plant-based butter. This cake also freezes well for up to 2 months.