Savor the bright, sunny flavor of Meyer lemons with our collection of 22 delightful cake recipes! Perfect for home bakers, these sumptuous treats range from simple weeknight desserts to show-stopping seasonal favorites. Whether you’re craving a zesty loaf or an elegant layer cake, you’ll find inspiration to bake something truly special. Dive in and discover your new go-to lemon cake recipe!
Meyers Lemon Poppy Seed Cake
This bright, zesty cake balances sweet and tart flavors perfectly. Its tender crumb is dotted with poppy seeds for subtle crunch. You’ll love it for brunch or dessert.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the cake batter:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 3/4 cup whole milk, at room temperature
– 1/2 cup unsalted butter, softened
– 3 large eggs, at room temperature
– 1/4 cup fresh Meyer lemon juice
– 2 tbsp Meyer lemon zest
– 1 tbsp vanilla extract
– 2 tbsp poppy seeds
For the glaze:
– 1 cup powdered sugar
– 2 tbsp fresh Meyer lemon juice
– 1 tsp Meyer lemon zest
Instructions
1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan thoroughly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. Add the milk, softened butter, eggs, lemon juice, lemon zest, and vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to beat the mixture for exactly 2 minutes, scraping the bowl once halfway through. Tip: Room-temperature ingredients blend more smoothly and create a uniform batter.
5. Fold in the poppy seeds gently with a spatula until evenly distributed.
6. Pour the batter into the prepared Bundt pan and spread it evenly.
7. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 40 minutes to prevent the cake from collapsing.
8. Let the cake cool in the pan on a wire rack for 15 minutes.
9. Invert the pan onto the rack to remove the cake and let it cool completely for 1 hour.
10. While the cake cools, make the glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
11. Drizzle the glaze evenly over the cooled cake. Tip: For a thicker glaze, add more powdered sugar 1 tbsp at a time until it reaches your desired consistency.
Just baked, this cake has a moist, fluffy texture with a vibrant lemon aroma. Its glaze adds a sweet-tart finish that complements the poppy seeds’ nutty flavor. Serve it with fresh berries or a dollop of whipped cream for an extra treat.
Glazed Meyer Lemon Bundt Cake
Dazzling with bright citrus flavor, this glazed Meyer lemon bundt cake is a showstopper dessert that’s surprisingly simple to make. Its moist crumb and tart-sweet glaze will have everyone asking for seconds.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the cake:
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 tablespoon Meyer lemon zest
– 1/4 cup fresh Meyer lemon juice
– 1 cup buttermilk, at room temperature
– 1 teaspoon pure vanilla extract
For the glaze:
– 2 cups powdered sugar
– 1/4 cup fresh Meyer lemon juice
– 1 tablespoon Meyer lemon zest
Instructions
1. Preheat your oven to 350°F. Generously grease a 10-cup bundt pan with butter and dust with flour, tapping out any excess.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. In a large bowl, use an electric mixer on medium speed to beat 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time to the butter mixture, beating well after each addition. Tip: Room temperature ingredients incorporate more evenly for a smoother batter.
5. Beat in 1 tablespoon Meyer lemon zest, 1/4 cup fresh Meyer lemon juice, and 1 teaspoon pure vanilla extract until just combined.
6. With the mixer on low speed, alternately add the dry flour mixture and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from sinking.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
10. While the cake cools, make the glaze: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup fresh Meyer lemon juice, and 1 tablespoon Meyer lemon zest until smooth.
11. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Tip: For a thicker glaze, let it sit for 5 minutes after mixing to thicken slightly.
12. Let the glaze set for at least 30 minutes before slicing and serving.
Glazed to perfection, this cake boasts a tender, buttery crumb that melts in your mouth with each citrusy bite. The bright Meyer lemon flavor shines through both the cake and the glossy glaze, creating a balanced sweet-tart experience. Serve it with a dollop of whipped cream or alongside fresh berries for an elegant dessert that’s perfect for any gathering.
Meyers Lemon Drizzle Cake
Finally, a citrusy treat that brightens any day. This Meyer lemon drizzle cake is moist, tangy, and incredibly easy to make. It’s the perfect balance of sweet and tart.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the cake:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/4 cup whole milk
– Zest of 2 Meyer lemons
For the drizzle:
– 1/4 cup fresh Meyer lemon juice
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F. Grease an 8-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until well combined. Tip: Sift the dry ingredients to prevent lumps in the batter.
3. In a large bowl, use an electric mixer to beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed for 3 minutes, until light and fluffy.
4. Add 2 large eggs to the butter mixture one at a time, beating well after each addition until fully incorporated.
5. Stir in the zest of 2 Meyer lemons until evenly distributed throughout the mixture.
6. Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 40 minutes to avoid overbaking.
9. While the cake bakes, make the drizzle by whisking together 1/4 cup fresh Meyer lemon juice and 1/4 cup powdered sugar in a small bowl until smooth.
10. As soon as the cake comes out of the oven, use a skewer to poke holes all over the top. Tip: Poke while warm so the drizzle soaks in deeply.
11. Slowly pour the drizzle evenly over the hot cake, allowing it to seep into the holes.
12. Let the cake cool completely in the pan on a wire rack before slicing, about 1 hour.
Crumbly yet moist, this cake bursts with bright Meyer lemon flavor in every bite. Serve it with a dollop of whipped cream for extra indulgence, or enjoy it plain with a cup of tea. Its zesty drizzle creates a delightful sticky glaze that keeps it fresh for days.
Meyers Lemon Olive Oil Cake
Fragrant Meyer lemons and rich olive oil create a moist, sophisticated cake that’s perfect for any occasion. This simple recipe yields a tender crumb with bright citrus flavor and a subtle fruity aroma from the oil. It’s an elegant yet unfussy dessert that comes together quickly.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the cake batter:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 3/4 cup extra-virgin olive oil
– 3 large eggs
– 1/2 cup whole milk
– 1/4 cup fresh Meyer lemon juice
– 1 tbsp Meyer lemon zest
– 1 tsp vanilla extract
– For the glaze (optional):
– 1 cup powdered sugar
– 2 tbsp fresh Meyer lemon juice
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, whisk the olive oil and eggs until smooth and slightly thickened, about 1 minute.
4. Add the milk, lemon juice, lemon zest, and vanilla extract to the oil-egg mixture. Whisk until just incorporated.
5. Tip: Use room-temperature eggs for better emulsification with the oil, preventing a greasy texture.
6. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until no flour streaks remain, but avoid overmixing.
7. Pour the batter into the prepared pan and smooth the top with the spatula.
8. Bake at 350°F for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Tip: Check for doneness at 40 minutes to prevent overbaking, which can dry out the cake.
10. Let the cake cool in the pan on a wire rack for 10 minutes. Then, invert it onto the rack to cool completely.
11. For the glaze, whisk the powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the cooled cake.
12. Tip: For a thicker glaze, add more powdered sugar; for a thinner one, add a teaspoon of milk or extra lemon juice.
Velvety and moist, this cake has a delicate crumb that melts in your mouth with every bite. The Meyer lemon provides a sweet-tart brightness, balanced by the fruity depth of olive oil. Serve it plain for a rustic treat, or top with fresh berries and a dollop of whipped cream for an elegant dessert.
Fluffy Meyers Lemon Chiffon Cake
Yielding a cloud-like texture with bright citrus notes, this Fluffy Meyer Lemon Chiffon Cake is surprisingly simple to make. Its airy crumb comes from whipped egg whites, while Meyer lemon zest and juice provide a fragrant, tangy flavor. Perfect for any occasion, it requires just a few basic ingredients and careful mixing.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the dry ingredients:
– 2 1/4 cups cake flour
– 1 1/2 cups granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
For the wet ingredients:
– 1/2 cup vegetable oil
– 6 large egg yolks
– 3/4 cup water
– 2 tbsp Meyer lemon zest
– 1/2 cup Meyer lemon juice
For the meringue:
– 8 large egg whites
– 1/2 tsp cream of tartar
– 1/2 cup granulated sugar
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Sift the cake flour, 1 1/2 cups sugar, baking powder, and salt into a large bowl.
3. In a separate bowl, whisk together the oil, egg yolks, water, lemon zest, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until combined; do not overmix.
5. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy.
6. Gradually add the 1/2 cup sugar while beating, increasing speed to high until stiff peaks form.
7. Gently fold one-third of the meringue into the batter to lighten it.
8. Fold in the remaining meringue in two additions until no white streaks remain.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
10. Bake for 45 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
11. Immediately invert the pan onto a bottle or cooling rack and let it cool completely, about 2 hours.
12. Run a thin knife around the edges and center tube to release the cake.
13. Transfer the cake to a serving plate.
Unbelievably light and tender, this cake boasts a delicate crumb that melts in your mouth with every bite. The Meyer lemon adds a subtle sweetness and aromatic zest, making it ideal for afternoon tea or as a festive dessert. For a creative twist, serve slices with a dollop of whipped cream and fresh berries to complement the citrus notes.
Moist Meyers Lemon Pound Cake
Perfect for brightening a winter day, this Moist Meyer Lemon Pound Cake delivers a tangy, buttery flavor with a tender crumb. Packing a citrus punch, it’s an easy yet impressive dessert that feels both comforting and special. Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
For the cake batter:
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup whole milk
– ¼ cup fresh Meyer lemon juice
– 2 tablespoons Meyer lemon zest
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh Meyer lemon juice
Instructions
1. Preheat oven to 325°F and grease a 9×5-inch loaf pan.
2. In a large bowl, cream softened butter and granulated sugar together on medium speed for 3 minutes until light and fluffy.
3. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. In a separate bowl, whisk flour, baking powder, and salt together.
5. Tip: Sift dry ingredients to prevent lumps and ensure even mixing.
6. Gradually add dry ingredients to butter mixture in three additions, alternating with milk and Meyer lemon juice, beginning and ending with dry ingredients.
7. Fold in Meyer lemon zest with a spatula until just combined.
8. Pour batter into prepared pan and smooth top with spatula.
9. Bake at 325°F for 55-60 minutes, until a toothpick inserted into center comes out clean.
10. Tip: Avoid opening oven door during first 45 minutes to prevent cake from sinking.
11. Cool cake in pan on wire rack for 15 minutes, then remove from pan to cool completely.
12. While cake cools, whisk powdered sugar and Meyer lemon juice in a small bowl until smooth.
13. Tip: Adjust glaze consistency by adding more juice for thinner glaze or more sugar for thicker glaze.
14. Drizzle glaze over cooled cake and let set for 10 minutes before slicing.
Ready to serve, this cake boasts a moist, dense texture with a zesty lemon aroma. Its sweet-tart glaze complements the rich buttery base, making it ideal for afternoon tea or garnished with fresh berries for a vibrant dessert.
Meyers Lemon Ricotta Cake
Perfect for brightening a winter day, this Meyer lemon ricotta cake is a zesty, moist dessert. Its simple preparation yields impressive results with minimal effort. You’ll love the balance of sweet and tart flavors.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– For the cake batter: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter (softened), 1 cup whole milk ricotta cheese, 2 large eggs, 1/4 cup fresh Meyer lemon juice, 1 tbsp Meyer lemon zest, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
– For the glaze: 1 cup powdered sugar, 2 tbsp fresh Meyer lemon juice
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan. 2. In a large bowl, cream the softened butter and granulated sugar together for 3 minutes until light and fluffy. 3. Add the ricotta cheese and mix until fully incorporated. 4. Beat in the eggs one at a time, ensuring each is fully combined before adding the next. 5. Stir in the Meyer lemon juice and zest until evenly distributed. 6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 7. Gradually fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain. 8. Pour the batter into the prepared pan and smooth the top with a spatula. 9. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean. 10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 11. For the glaze, whisk the powdered sugar and Meyer lemon juice in a small bowl until smooth. 12. Drizzle the glaze over the cooled cake.
Outstandingly moist and tender, this cake has a delicate crumb from the ricotta. Its vibrant lemon flavor shines through, making it ideal for serving with fresh berries or a dollop of whipped cream. Enjoy it as a light dessert or a sweet afternoon treat.
Layered Meyers Lemon Cream Cake
A bright, zesty dessert that’s perfect for any gathering. This layered cake balances sweet cream with the tart punch of Meyer lemons. It’s surprisingly simple to assemble for such an impressive result.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– For the cake layers:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 tbsp baking powder
– 1/2 tsp salt
– Zest of 2 Meyer lemons
– For the lemon syrup:
– 1/2 cup fresh Meyer lemon juice
– 1/4 cup granulated sugar
– For the cream filling:
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– For garnish:
– Thin Meyer lemon slices
Instructions
1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together 1/2 cup softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 3 eggs one at a time, mixing well after each addition. Tip: Use room-temperature eggs for a smoother batter.
4. In a separate bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt.
5. Alternately add the flour mixture and 1 cup milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Fold in the zest of 2 Meyer lemons. Divide the batter evenly between the prepared pans.
7. Bake at 350°F for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 20 minutes to prevent sinking.
8. While the cakes bake, make the lemon syrup: In a small saucepan, combine 1/2 cup Meyer lemon juice and 1/4 cup granulated sugar. Heat over medium, stirring until the sugar dissolves, about 3 minutes. Remove from heat and let cool.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cool, use a serrated knife to slice each cake layer horizontally in half, creating four thin layers. Tip: For even layers, mark the sides with toothpicks as a guide before cutting.
11. Make the cream filling: In a chilled bowl, whip 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract to stiff peaks.
12. Place one cake layer on a serving plate. Brush generously with the cooled lemon syrup.
13. Spread about 1/2 cup of the whipped cream evenly over the syrup-soaked layer.
14. Repeat with the remaining layers, syrup, and cream, ending with a cake layer on top.
15. Frost the top and sides of the cake with the remaining whipped cream.
16. Garnish the top with thin Meyer lemon slices. Refrigerate for at least 1 hour before serving.
Oozing with citrus flavor, each bite offers a moist, tender crumb soaked in tart syrup. The light cream filling cuts through the lemon’s brightness perfectly. Serve chilled with extra lemon slices for a refreshing finish.
Meyers Lemon Cheesecake Bars
A bright, zesty twist on classic cheesecake, these Meyer lemon bars feature a buttery shortbread crust and a creamy, tangy filling. They’re perfect for potlucks, parties, or a simple dessert craving.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature
– 1/4 cup sour cream
– 1/4 cup Meyer lemon juice (from about 2-3 lemons)
– 1 tbsp Meyer lemon zest
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
3. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter until the mixture resembles wet sand.
4. Press the crust mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup.
5. Bake the crust for 10 minutes at 350°F until lightly golden, then remove from the oven and let it cool slightly.
6. In a large bowl, beat 16 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Gradually add 3/4 cup granulated sugar to the cream cheese, beating until fully incorporated and no lumps remain.
8. Add 2 large room-temperature eggs one at a time, beating well after each addition until just combined.
9. Mix in 1/4 cup sour cream, 1/4 cup Meyer lemon juice, 1 tbsp Meyer lemon zest, and 1 tsp vanilla extract until the filling is smooth and uniform.
10. Pour the filling over the slightly cooled crust and spread it evenly with a spatula.
11. Bake at 350°F for 25-30 minutes, or until the edges are set but the center still jiggles slightly when shaken.
12. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
13. Transfer the pan to a wire rack to cool completely to room temperature.
14. Refrigerate the bars for at least 4 hours, or preferably overnight, to set fully before slicing.
15. Use the parchment paper overhang to lift the bars out of the pan, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Lusciously creamy with a vibrant citrus punch, these bars balance sweet and tart flavors in every bite. Serve them chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.
Meyers Lemon Bread with Lemon Glaze
Bursting with bright citrus flavor, this Meyer lemon bread is a simple, satisfying treat. Its tender crumb and tangy glaze make it perfect for breakfast or an afternoon snack. You’ll love how easy it is to whip up.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
For the bread:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 2 large eggs, at room temperature
– 1/2 cup whole milk
– Zest of 2 Meyer lemons
– 1/4 cup fresh Meyer lemon juice
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh Meyer lemon juice
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream 1 cup granulated sugar and 1/2 cup softened unsalted butter for 3 minutes until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the zest of 2 Meyer lemons and 1/4 cup fresh Meyer lemon juice until just combined.
6. With the mixer on low speed, alternate adding the dry flour mixture and 1/2 cup whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift it out and let it cool completely on the rack.
10. While the bread cools, make the glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons fresh Meyer lemon juice until smooth and pourable.
11. Once the bread is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides.
12. Let the glaze set for 30 minutes before slicing and serving.
Perfectly moist and zesty, this bread has a soft, springy texture that pairs beautifully with the sweet-tart glaze. Serve it warm with a cup of tea or toasted for a crisp edge. For a creative twist, add a sprinkle of poppy seeds to the batter or serve slices with a dollop of lemon curd.
Meyers Lemon Raspberry Cake
Grab your mixing bowls for this bright, tangy dessert that’s perfect for any gathering. Meyer lemon zest and raspberries create a vibrant flavor combination that’s both refreshing and indulgent. This cake comes together quickly for a stunning result.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the cake batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ¾ cup whole milk
– 2 tbsp Meyer lemon zest
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
For the raspberry swirl:
– 1 cup fresh raspberries
– 2 tbsp granulated sugar
For the glaze:
– 1 cup powdered sugar
– 2 tbsp Meyer lemon juice
Instructions
1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large bowl, cream the softened butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Tip: Zest the Meyer lemons before juicing to maximize flavor and avoid bitter pith.
6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
7. Fold in the Meyer lemon zest gently with a spatula.
8. In a small bowl, mash the fresh raspberries with 2 tbsp granulated sugar until juicy.
9. Pour half of the cake batter into the prepared pan and spread it evenly.
10. Dollop the raspberry mixture over the batter in the pan.
11. Tip: Swirl the raspberries gently with a knife for a marbled effect without overmixing.
12. Top with the remaining cake batter and smooth the surface.
13. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
14. Tip: Check the cake at 30 minutes to prevent overbaking—the edges should be golden and pull away slightly.
15. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
16. Whisk the powdered sugar and Meyer lemon juice together in a small bowl until smooth.
17. Drizzle the glaze over the cooled cake.
Nothing beats the moist, tender crumb paired with bursts of tart raspberry. The bright Meyer lemon glaze adds a glossy, zesty finish. Serve slices with extra fresh raspberries or a dollop of whipped cream for an elegant touch.
Meyers Lemon Yogurt Cake
Fragrant Meyer lemon zest and creamy yogurt make this cake moist and tangy. It’s a simple, one-bowl batter that bakes into a sunny treat. Perfect for brunch or an afternoon snack with tea.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– For the cake batter:
– 1 ½ cups all-purpose flour
– 2 tsp baking powder
– ½ tsp salt
– 1 cup granulated sugar
– 2 tbsp Meyer lemon zest (from about 2 lemons)
– ¾ cup plain whole-milk yogurt
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– For the glaze:
– ½ cup powdered sugar
– 2 tbsp Meyer lemon juice
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt.
3. Add 1 cup granulated sugar and 2 tbsp Meyer lemon zest to the dry ingredients, whisking to combine.
4. In a separate bowl, whisk ¾ cup plain whole-milk yogurt, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
5. Pour wet ingredients into dry ingredients, folding gently until just combined—do not overmix to avoid a dense cake.
6. Transfer batter to prepared pan, smoothing the top with a spatula.
7. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool cake in pan on a wire rack for 10 minutes, then remove from pan to cool completely.
9. For the glaze, whisk ½ cup powdered sugar with 2 tbsp Meyer lemon juice until smooth.
10. Drizzle glaze over cooled cake, letting it set for 5 minutes before slicing.
Keep this cake tender by mixing the batter gently and not overbaking. Its bright, citrusy flavor pairs well with fresh berries or a dollop of whipped cream for an extra treat.
Meyers Lemon Upside-Down Cake
Unexpectedly delightful, this Meyer lemon upside-down cake transforms simple ingredients into a stunning dessert. Its caramelized citrus topping and tender crumb make it perfect for any occasion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– For the topping: 2 Meyer lemons (thinly sliced), 1/2 cup unsalted butter, 3/4 cup granulated sugar
– For the batter: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup whole milk
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan. 2. Melt 1/2 cup butter in a saucepan over medium heat. 3. Add 3/4 cup sugar, stirring constantly until dissolved and golden, about 3 minutes. 4. Pour caramel into the prepared pan, tilting to coat the bottom evenly. 5. Arrange Meyer lemon slices in a single layer over the caramel. 6. In a bowl, whisk 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. 7. In another bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes. 8. Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract. 9. Alternately add flour mixture and 1/2 cup milk, starting and ending with flour, mixing just until combined. 10. Spread batter evenly over lemon slices. 11. Bake for 40-45 minutes, until a toothpick inserted comes out clean. 12. Let cool in pan for 10 minutes, then invert onto a plate while still warm. 13. Serve warm or at room temperature.
Zesty and moist, this cake features a glossy caramel layer that seeps into the crumb. The Meyer lemons add a subtle sweetness without overpowering tartness. Try it with a dollop of whipped cream or alongside afternoon tea for a bright finish.
Meyers Lemon Sour Cream Coffee Cake
Every baker needs a reliable coffee cake recipe, and this Meyers Lemon Sour Cream version delivers. Expect a moist, tender crumb with a bright, tangy lemon flavor and a buttery streusel topping. It’s perfect for weekend brunches or afternoon snacks.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the streusel topping:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 1 tbsp Meyers lemon zest
For the cake batter:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup sour cream
– 1/4 cup Meyers lemon juice
– 2 tbsp Meyers lemon zest
For the glaze (optional):
– 1 cup powdered sugar
– 2 tbsp Meyers lemon juice
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Make streusel: In a bowl, combine 1 cup flour, 1 cup sugar, and 1 tbsp lemon zest. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Tip: Use a pastry cutter or fork for even blending.
3. For batter, whisk 2 cups flour, baking powder, baking soda, and salt in a medium bowl.
4. In a large bowl, cream 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
5. Beat in eggs one at a time until fully incorporated.
6. Mix in sour cream, 1/4 cup lemon juice, and 2 tbsp lemon zest.
7. Gradually add dry ingredients to wet ingredients, mixing just until combined. Tip: Overmixing can lead to a tough cake.
8. Spread batter evenly into prepared pan.
9. Sprinkle streusel topping evenly over batter.
10. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into center comes out clean. Tip: Check at 50 minutes to prevent overbrowning.
11. Cool cake in pan on a wire rack for 30 minutes.
12. For glaze, whisk powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over cooled cake.
You’ll love the soft, moist texture from the sour cream, balanced by the zesty lemon and crunchy streusel. Serve it warm with coffee for breakfast or as a dessert with a dollop of whipped cream. The bright citrus flavor makes it a refreshing twist on classic coffee cake.
Triple Meyers Lemon Loaf Cake
Zesty, bright, and bursting with citrus flavor, this Triple Meyers Lemon Loaf Cake packs a triple punch of lemon in every bite. It’s the perfect balance of sweet and tangy, with a moist crumb that stays fresh for days. You’ll want to make it again and again.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the cake batter:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 1/2 cup whole milk, at room temperature
– Zest of 2 Meyers lemons
– 2 tbsp fresh Meyers lemon juice
For the lemon syrup:
– 1/4 cup granulated sugar
– 1/4 cup fresh Meyers lemon juice
For the lemon glaze:
– 1 cup powdered sugar, sifted
– 2 tbsp fresh Meyers lemon juice
– 1 tsp Meyers lemon zest
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined. Set aside.
3. In a large bowl, use an electric mixer on medium speed to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together for 2-3 minutes, until light and fluffy. Tip: Room temperature ingredients blend more evenly, preventing a dense cake.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the zest of 2 Meyers lemons and 2 tbsp fresh Meyers lemon juice until just combined.
6. With the mixer on low speed, alternate adding the dry flour mixture and 1/2 cup whole milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; do not overmix to avoid a tough texture.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
8. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to prevent overbaking, as oven temperatures can vary.
9. While the cake bakes, make the lemon syrup: In a small saucepan over medium heat, combine 1/4 cup granulated sugar and 1/4 cup fresh Meyers lemon juice. Stir constantly for 2-3 minutes until the sugar dissolves completely. Remove from heat and set aside.
10. As soon as the cake comes out of the oven, use a skewer to poke holes all over the top. Brush the warm lemon syrup evenly over the hot cake, allowing it to soak in. Let the cake cool in the pan for 15 minutes.
11. Use the parchment overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely, about 1 hour. Tip: Cooling completely prevents the glaze from melting and ensures a clean finish.
12. Make the lemon glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tbsp fresh Meyers lemon juice, and 1 tsp Meyers lemon zest until smooth and pourable.
13. Drizzle the glaze over the cooled cake, letting it drip down the sides. Let the glaze set for 10-15 minutes before slicing.
A moist, tender crumb soaked with tangy syrup makes this cake irresistibly lemony. The glaze adds a sweet, zesty finish that balances the bright flavors perfectly. Serve it with a dollop of whipped cream or alongside afternoon tea for a refreshing treat.
Conclusion
Brimming with inspiration, these 22 Meyer lemon cake recipes offer a delightful way to brighten any occasion. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most and pin this roundup to your Pinterest boards for later!
