Meyer lemons are one of those special ingredients that can elevate any recipe. With their sweet and slightly tangy flavor, they bring a fresh twist to everything from savory dishes to decadent desserts. This Meyer Lemon Cake is the perfect way to showcase these vibrant little fruits, offering a light and fluffy texture with a burst of citrus flavor in every bite. Whether you’re hosting a tea party, celebrating a special occasion, or simply craving something sweet and refreshing, this cake will quickly become a favorite in your baking repertoire. 🍋🍰
What Makes Meyer Lemons Special?
Meyer lemons are a cross between a traditional lemon and an orange, making them less tart and more fragrant than regular lemons. Their thin, deep yellow skin and sweet flavor make them perfect for desserts, and their zest can add a lovely aromatic kick to any recipe. While regular lemons tend to be more sour, Meyer lemons offer a softer citrus flavor that can be used in a variety of dishes—especially baked goods. If you haven’t tried baking with Meyer lemons yet, this cake is the perfect introduction!
Why You’ll Love This Meyer Lemon Cake
This Meyer Lemon Cake is incredibly moist, thanks to the combination of sour cream (or Greek yogurt) and butter. The Meyer lemon zest and juice not only infuse the cake with a subtle citrusy sweetness but also add an incredibly fresh flavor. The cake is perfect on its own, but it’s also versatile enough to pair with whipped cream, fresh berries, or a drizzle of lemon glaze. If you’re looking for a light and refreshing dessert, this is the one!
What You’ll Need to Make Meyer Lemon Cake
For this recipe, you’ll need a few simple ingredients that you might already have in your kitchen:
- 2 Meyer lemons (for zest and juice)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- Powdered sugar for dusting (optional)
These ingredients come together to create a soft and airy cake with a delicate flavor that lets the Meyer lemons shine through.
How to Make Meyer Lemon Cake
Making this Meyer Lemon Cake is as easy as mixing together the ingredients and baking! Here’s a step-by-step guide to get that perfect citrusy treat on your table:
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This will help create a tender crumb in the cake.
4. Add Eggs and Flavor
Beat in the eggs one at a time, making sure to mix well after each addition. Then add the vanilla extract, Meyer lemon zest, and Meyer lemon juice. Continue mixing until everything is fully combined and smooth.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or Greek yogurt) and milk. Begin and end with the dry ingredients to help the batter stay smooth and fluffy. Mix until just combined—be careful not to overmix.
6. Bake the Cake
Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly. Bake the cake at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once it’s cooled, you can dust the top with powdered sugar for a simple finish. For an extra touch, serve the cake with a dollop of whipped cream or a side of fresh berries.
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Fun Variations to Try
While this Meyer Lemon Cake is delightful on its own, there are plenty of ways to customize it to suit your tastes or to add a little extra flair. Here are some fun variations to try:
- Add a Lemon Glaze: Mix powdered sugar with a little Meyer lemon juice to create a tangy glaze. Drizzle it over the cooled cake for a sweet, citrusy topping.
- Fresh Berries: Pair the cake with fresh raspberries, blueberries, or strawberries for a burst of color and flavor.
- Whipped Cream or Ice Cream: Top your slice of cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Layered Cake: If you’re hosting a special occasion, consider making this cake as a layered dessert by doubling the recipe and frosting it with cream cheese frosting or lemon buttercream.
FAQs About Meyer Lemon Cake
Can I use regular lemons instead of Meyer lemons?
Yes, you can substitute regular lemons, but the flavor will be slightly more tart and less sweet. If using regular lemons, you may want to reduce the amount of lemon juice slightly.
Can I make this cake ahead of time?
Yes! You can make this cake a day in advance. It keeps well at room temperature for 2-3 days or in the fridge for up to a week.
How should I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but it may dry out slightly.
Enjoy Your Meyer Lemon Cake!
This Meyer Lemon Cake is the perfect way to celebrate the citrus season and indulge in a sweet, tangy treat. Whether you’re enjoying it with friends over coffee or serving it at a special event, it’s sure to be a hit. So go ahead, bake this cake, and let the fresh, sweet flavor of Meyer lemons brighten your day! 🍋🍰
Meyer Lemon Recipe: Meyer Lemon Cake
Ingredients
- 2 Meyer lemons zest and juice
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- Powdered sugar for dusting optional
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavor: Beat in the eggs one at a time, then add the vanilla extract, Meyer lemon zest, and juice. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream (or Greek yogurt) and milk. Begin and end with the dry ingredients. Mix until smooth and just combined.
- Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
