Meyer Lemon Cake Recipe

Meyer Lemon Cake Recipe: This Meyer lemon cake is sure to impress everyone. Everyone from young children to elderly people enjoys the sweet and sour flavor, as well as the moist crumb, and you will be delighted by how simple it is to prepare. You may either use the glaze and icing, or you can leave it unadorned; either way, it is excellent!

overhead Meyer lemon cake

Meyer Lemon Cake Recipe

As a side note, I recently came across the fact that Curtis Stone, a well-known celebrity chef whom I have had the pleasure of meeting and whom I hold in high esteem, has a handwritten recipe on his website that is remarkably identical to mine. To make matters even stranger, it is written on a sheet of paper that is quite similar to the one used for the orange cake, and it is written in the same handwriting! Both of us have highlighted our titles, and there is a line that runs across the paper! What are the likely outcomes?

meyer lemon bundt cake with limoncello


  • eggs
  • sugar
  • flour
  • baking powder or Pane Degli Angeli vanilla baking powder
  • butter
  • plain Greek yogurt
  • Meyer lemons
  • vanilla extract, if using plain baking powder
  • optional (lemon oil)


  • Meyer lemon juice
  • sugar


  • powdered/confectioner’s sugar
  • Meyer lemon juice
  • optional (Meyer lemon rind)


  • Warm the oven to 175 degrees Celsius (350 degrees Fahrenheit). When you butter and flour a bundt pan with a capacity of 12 cups, make sure not to miss any locations and be generous so that the cake may be easily removed. This bundt pan is manufactured in the United States of America.

  • After washing and weighing the appropriate quantity of lemons, proceed to cut them into chunks and ensure that the seeds are removed. The RIND MUST NOT BE REMOVED.

beaten sugar and eggs

  • Using a mixer, beat the sugar and eggs together in a large bowl until the mixture is fluffy and creamy.

adding flour to mixture

  • Begin by sifting the flour with the baking powder or Paneangeli, and then gradually incorporate it into the mixture that is already present in the basin, along with the butter that has been softened.

adding yogurt to the mixture

  • Mix the ingredients together until they are completely combined, and then stir in the yogurt.

  • The lemon chunks should be processed in a food processor until they are finely diced. Even though it will still have some rind pieces, that is perfectly OK. Once the lemon has been pureed, add the lemon oil if you intend to use it. Take this and stir it into the batter until it is equally distributed.bundt pan with batter
  • Finally, pour the batter into the bundt pan that has been prepared, and bake it for approximately one hour. Use a cake tester or skewer to test the cake; it should come out dry (this means there is no batter). The cake should be allowed to cool in the pan for around fifteen minutes before being gently shaken to remove it from the pan.
  • Try again after allowing it to cool down for a little while longer if you get the impression that it is stuck. The cake should then be rapidly inverted onto the cooling rack, and the bundt pan should be removed. The cooling rack should be placed on top of the pan in an upside-down position. This should be the appearance of it.

bundt cake cooling on rack

  • When coating the cake, make sure to do so while it is still warm.

glazing bundt

  • If desired, garnish with lemon segments that have been glazed.overhead view of Meyer lemon cake
  • A close-up of the crumb on the inside is seen here.

inside crumb of cake

  • Allow the cake to completely cool before icing it if you plan on using frosting.
adding icing to bundt cake
  • Wait until the icing has hardened before cutting it.
Meyer lemon bundt cake cut open with glass of limoncello

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