Meyer Lemon Cake
User Reviews
3.7
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
10 servings
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Calories
289 kcal
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Course
Dessert
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Cuisine
Mediterranean
Meyer Lemon Cake
Description
The Meyer Lemon Cake recipe starts by pulsing whole Meyer lemons—quartered and seeded—into a smooth puree. This bright citrus component is folded into eggs beaten with sugar, combined with almond flour, lemon paste, and baking powder to form a soft batter. The cake is baked in a buttered springform pan dusted with almond flour, which helps with lifting and prevents sticking.
Baking at 350°F until a toothpick comes out clean yields a tender cake with a mildly dense yet moist crumb that retains the fresh brightness of Meyer lemons. The dusting of confectioners sugar on top adds a subtle sweetness and visual appeal. The cake is served warm or at room temperature, making it a versatile dessert option.
This cake is ideal for lemon lovers seeking a dessert that balances sweet and tart flavors with the nutty undertone of almond flour. The original version included a lemon icing, but the current recipe finishes simply with sugar dusting.
Make sure to wash lemons thoroughly and remove all seeds from the puree to avoid bitterness. The puree contains lemon peel, giving the cake additional zest and depth of flavor.
Ingredients
- 3-4 Meyer lemon approximately 12 oz, to yield 1 cup of whole lemon puree
- 3 large egg
- 1 cup sugar
- 3 cups almond flour fine
- 1 tsp baking powder
- 1 tsp lemon paste
topping
- confectioners sugar
Instructions
- Preheat oven to 350F. Butter your 9 inch springform pan and dust with almond flour.
- Wash and cut the lemons into quarters. Remove any seeds and discard.
- Once you have removed all the seeds, put everything into a high speed blender or food processor. Process until finely pureed. You may need to pulse the machine at first, and scrape down the sides as necessary to get everything smooth. Measure out 1 cup of puree for this recipe.
- Beat the eggs and the sugar until pale in color. Blend in the lemon puree, the lemon extract and the baking powder.
- Fold in the almond meal and mix until well combined.
- Turn the batter into your prepared pan. Smooth out the surface so it is even.
- Bake for about 45-50 minutes, just until a toothpick inserted in the center comes out clean.
- Cool on a rack for 10 minutes, then gently release the sides of the pan and remove the cake.
- Dust with powdered sugar and serve warm or at room temperature.
Notes
- For the lemon puree, thoroughly wash and quarter the Meyer lemons, removing all seeds before blending to avoid bitterness.
- Butter and almond flour dusting in the pan help release the cake easily after baking.
- The cake can be dusted with confectioners sugar or served with lemon icing as originally published.
- Serve the cake warm or at room temperature for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 22mg | 1% |
| Potassium | 62mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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