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Meyer Lemon Cake
4.8 from 58 votes

Meyer Lemon Cake

The Meyer Lemon Cake uses finely chopped whole Meyer lemons combined with a batter of eggs, sugar, flour, baking powder, butter, and yogurt to create a moist and tender bundt cake. Baking retains lemon rind pieces, providing bright citrus notes alongside the creamy crumb. The cake can be finished with a lemon glaze or icing, each enhancing its delicacy differently.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 420 kcal
Course: Cake
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 350°F (175°C)
  2. 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:
  1. Wash and weigh the correct amount of lemons, then cut them into chunks and remove the seeds. DO NOT REMOVE THE RIND.
  2. Beat the sugar and eggs in a large bowl in a mixer until light and creamy.
  3. 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.
  4. Continue to mix until completely blended, then stir in the yogurt.
  5. Blend the lemon chunks in a food processor until finely chopped. It will still have small pieces of rind, and that's fine.
  6. Add the processed lemon to the batter and mix well.
  7. 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).
  8. 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. 
  9. If glazing, do so while the cake is still warm. Add glazed lemon slices if desired.
Glaze:
  1. 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).
  2. Let simmer for about 3 minutes, then brush onto cake.
OR Icing:
  1. 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.
  2. Pour or spoon icing on the cake and allow to set before serving.
  3. Optional: sprinkle some lemon rind on top of the icing after it's dripped down the cake, but before it has set.
  4. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 420

% 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.