Meyer Lemon Cake
User Reviews
4.8
Meyer Lemon Cake
Description
Meyer Lemon Cake combines the zest and juice of whole Meyer lemons—seeds removed and chunks finely chopped—with a rich batter of eggs, sugar, flour, baking powder or vanilla-flavored Paneangeli, softened butter, and Greek yogurt. The inclusion of yogurt contributes to tenderness and moistness.
The cake is baked in a buttered and floured bundt pan at 350°F for about one hour, until a toothpick inserted comes out clean. The lightly textured batter includes small bits of lemon rind that deliver a fresh, floral citrus flavor without bitterness. After baking, the cake is cooled slightly before removing from the pan.
The recipe offers two finishing options: a lemon glaze applied warm that adds a fruity sweetness and shine, or a thicker lemon icing flavored with confectioners' sugar and lemon juice, sprinkled lightly with grated lemon rind. Using either exclusively preserves the intended texture and flavor.
Careful preparation of the pan and choice of baking powder influence the cake’s rise and crumb. Glazing while warm allows absorption, while icing requires complete cooling to set properly.
Ingredients
- 4 egg
- 2 ¼ cups sugar
- 2 ⅔ cups all-purpose flour
- 3 ½ tsp baking powder or 1 ½ packets Italian Pane Degli Angeli vanilla baking powder
- ½ cup butter softened
- ½ cup yogurt plain, Greek
- 1 ½ large lemon organic, Meyer variety
- ¾ tsp vanilla extract if you are using baking powder instead of Pane Degli Angeli
Glaze (choose this glaze OR the icing below)
- 1 ½ oz lemon juice
- 1 ½ oz water
- 4 ½ Tbsp sugar
Icing
- 1 ½ cup confectioners sugar
- lemon juice as needed
- ⅛ tsp lemon rind grated, to taste
Instructions
- Preheat oven to 350°F (175°C)
- Butter and flour a 12 cup bundt pan (don't miss any spots and be generous so that the cake releases easily). This bundt pan is made in USA.
Meyer Lemon Cake:
- 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.
- Add the processed lemon to the batter and mix well.
- Pour the batter into 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.
Glaze:
- Put the glaze ingredients in a small pot and bring to a simmer. (Add a few lemon slices if desired, to decorate the top of the cake).
- Let simmer for about 3 minutes, then brush onto cake.
OR Icing:
- Stir the lemon juice into the sugar until smooth consistency is reached, it should slowly pour off a spoon. Add more or less juice to achieve this consistency.
- Pour or spoon icing on the cake and allow to set before serving.
- Optional: sprinkle some lemon rind on top of the icing after it's dripped down the cake, but before it has set.
- Allow the icing to dry completely before cutting (for best results).
Notes
- Apply the lemon glaze while the cake is still warm for best absorption.
- If using icing instead of glaze, ensure the cake is completely cooled before applying.
- Do not apply glaze and icing together as it affects texture.
- Use organic Meyer lemons for optimal flavor and safe rind consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 420kcal | 21% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 222mg | 9% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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