Meyer Lemon Cake Recipe

Meyer Lemon Cake Recipe: Meyer lemon cake is a hit with everyone. Everyone, young and old, loves the sweet and sour taste and soft crumb. It’s also very easy to make. You can cover it in sauce and icing or leave it plain; either way, it tastes great!

Meyer Lemon Cake Recipe

Meyer Lemon Cake Recipe

Then I put out a gluten-free whole lemon cake recipe, which got the same great reviews as the rest. The bundt cake recipe for today calls for a whole Meyer lemon, or maybe one and a half, based on how big and heavy your lemons are.

Ingredients

  • 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)

Glaze

  • Meyer lemon juice
  • sugar

OR ~

Icing

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

Meyer Lemon Cake Recipe

Directions

Wash and weigh the correct amount of lemons, then cut them into chunks and remove the seeds. DO NOT REMOVE THE RIND.

Beat the sugar and eggs in a large bowl in a mixer until light and creamy.

Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.

Continue to mix until completely blended, then stir in the yogurt.

Blend the lemon chunks in a food processor until finely chopped. It will still have small pieces of rind, and that’s fine. If using the lemon oil, add it to the lemon. Now, stir this into the batter until evenly mixed.

Finally, add the batter to the prepared bundt pan and bake for about one hour. Test with a cake tester or skewer; it should come out dry (no batter). Allow to cool in pan for about 15 minutes, before gently shaking to loosen the cake from the pan. If it feels like it’s stuck, let it cool a little bit longer before trying again. Then place a cooling rack (upside down) on top of the pan and quickly invert the cake onto the rack and remove the bundt pan. It should look like this.

If glazing, do so while the cake is still warm.

Add glazed lemon slices if desired.

Here’s a close up of the inside crumb.

If icing, allow the cake to cool completely before icing.

Allow the icing to set before cutting.

And you can always serve it with a glass of limoncello!

Please use the comment section for any questions, but please read my post (not just the recipe card) before sending a question which is already answered above, thank you!

Enjoy this delightful cake and let me know in the reviews if you made it!

 

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