1. Can I use regular lemons instead of Meyer lemons for this cake?

Yes, you can use regular lemons as a substitute, though Meyer lemons are sweeter and less acidic. If using regular lemons, you might want to reduce the sugar slightly to balance the tartness.

2. How do I store leftover Meyer lemon cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to a week. You can also freeze the cake for up to 2 months.

3. Can I make the Meyer lemon cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it separately to maintain the cake's texture

Meyer Lemon Cake: Best Moist Citrus Dessert Recipe

Name: Meyer Lemon Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 195 grams all-purpose flour (about 1 ½ cups); 2.5 grams baking powder (about ½ teaspoon); 1.25 grams baking soda (about ¼ teaspoon); 1.5 grams salt (about ¼ teaspoon); 113 grams cultured unsalted butter (8 tablespoons at room temperature); 150 grams granulated sugar (about ¾ cup); 6 grams Meyer lemon zest (about 3 lemons finely grated); ½ cup plain yogurt; 2 large eggs (at room temperature); 2 tablespoons Meyer lemon juice; ½ teaspoon vanilla extract; 50 grams granulated sugar (about ¼ cup) for the syrup; ¼ cup Meyer lemon juice for the syrup; ½ cup powdered sugar for the glaze; 2 – 3 teaspoons Meyer lemon juice for the glaze

Description

Meyer lemon cake is a sweet and tangy dessert made with a rich, buttery pound cake base infused with the fresh, zesty flavor of Meyer lemons. The cake is topped with a sweet Meyer lemon glaze and syrup, ensuring a burst of citrus in every bite.

Ingredients

Scale

195 grams all-purpose flour (about 1 ½ cups)
2.5 grams baking powder (about ½ teaspoon)
1.25 grams baking soda (about ¼ teaspoon)
1.5 grams salt (about ¼ teaspoon)
113 grams cultured unsalted butter (8 tablespoons at room temperature)
150 grams granulated sugar (about ¾ cup)
6 grams Meyer lemon zest (about 3 lemons finely grated)
½ cup plain yogurt
2 large eggs (at room temperature)
2 tablespoons Meyer lemon juice
½ teaspoon vanilla extract
50 grams granulated sugar (about ¼ cup) for the syrup
¼ cup Meyer lemon juice for the syrup
½ cup powdered sugar for the glaze
2 – 3 teaspoons Meyer lemon juice for the glaze

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch by 4 ¼-inch loaf pan or line it with parchment paper.
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, plain yogurt, Meyer lemon juice, and vanilla extract.
In a stand mixer or using a hand mixer, cream the butter, granulated sugar, and Meyer lemon zest on medium speed for about 5 minutes, until light and fluffy.
Gradually add 1/3 of the dry ingredients to the butter mixture, followed by half of the yogurt mixture. Continue alternating between adding the flour and yogurt mixtures until everything is fully combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Meyer lemon simple syrup by heating the granulated sugar and Meyer lemon juice in a saucepan until the sugar dissolves completely.
When the cake is done, remove it from the oven and carefully pour or spoon the Meyer lemon syrup over the hot cake. Let the syrup soak in before adding more.
Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar and Meyer lemon juice until smooth. Drizzle this over the cooled cake, allowing it to set before slicing.

Notes

Don’t overmix the batter to avoid a dense cake.
Check doneness by inserting a toothpick into the center of the cake.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For extra lemon flavor, you can add more lemon zest to the batter or glaze.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 347 kcal
Sugar: 33g
Sodium: 143mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 78mg