Meyer Lemon Recipe: Meyer Lemon Cake
This Meyer Lemon Cake is light, refreshing, and perfect for any occasion. With the sweetness of Meyer lemons and a soft, fluffy texture, it’s a dessert your family will love. Plus, it’s easy to make and adds a little zing to your baking repertoire. 🍋🍰
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.