Are you looking for a sweet treat to brighten up your day? Look no further! Meyer lemons are a unique and delicious variation of lemons that add a burst of citrus flavor to any recipe. In this article, we’ll be exploring 20 scrumptious Meyer lemon cake recipes that will surely put a smile on your face.
From classic pound cakes to creative bundt cakes and everything in between, these recipes showcase the versatility and flavor of Meyer lemons. Whether you’re a beginner baker or a seasoned pro, you’ll find something to love in this collection of mouthwatering desserts.
So grab a cup of coffee, get comfortable, and let’s dive into the world of Meyer lemon cakes! Which recipe will be your new favorite?
Meyer Lemon Pound Cake with Glaze
Brighten up your baking with this refreshing Meyer lemon pound cake, topped with a tangy glaze that’s perfect for springtime celebrations or everyday treats. This moist and flavorful cake is infused with the sweet-tart essence of Meyer lemons.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter, sugar, eggs, zest, and juice until light and fluffy.
3. Whisk in flour, baking powder, and salt.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool completely before drizzling with glaze (see below).
Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons freshly squeezed Meyer lemon juice
Whisk together until smooth and drizzle over cooled cake.
Meyer Lemon Olive Oil Cake
This moist and flavorful cake is a perfect blend of sweet and tangy, thanks to the use of Meyer lemons and extra virgin olive oil.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup extra virgin olive oil
– 2 large eggs
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. Whisk together flour, sugar, and salt in a medium bowl.
3. In a large bowl, whisk together butter, olive oil, eggs, lemon zest, and lemon juice until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool completely on a wire rack.
Cooking Time: 45-50 minutes
Meyer Lemon Bundt Cake with Vanilla Drizzle
Brighten up your day with this refreshing Meyer lemon bundt cake, perfectly balanced by a sweet and tangy vanilla drizzle. This moist and flavorful cake is perfect for springtime gatherings or as a lovely addition to any brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. Whisk together dry ingredients. In a separate bowl, combine butter, eggs, and lemon juice. Add dry ingredients and mix until just combined.
3. Pour batter into prepared pan and smooth top.
4. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Let cool in pan for 10 minutes before transferring to a wire rack.
6. For the drizzle, whisk together 1/2 cup powdered sugar and 2 tablespoons vanilla extract with 2 tablespoons milk until smooth.
Cooking Time: 45-50 minutes
Meyer Lemon Yogurt Cake
Brighten up your day with this refreshing Meyer lemon yogurt cake, perfect for springtime gatherings or a sweet treat any time of the year. This moist and flavorful cake combines the sweetness of yogurt with the tanginess of Meyer lemons.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup plain whole-milk yogurt
– 2 large eggs
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 teaspoon grated Meyer lemon zest
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together yogurt, eggs, Meyer lemon juice, and zest. Add melted butter and whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Meyer Lemon Poppy Seed Cake
Brighten up your day with this moist and flavorful Meyer lemon poppy seed cake, infused with the sweetness of lemons and the crunch of poppy seeds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup Meyer lemon juice (about 2 lemons)
– 1 teaspoon grated Meyer lemon zest
– 2 tablespoons poppy seeds
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk eggs, lemon juice, and zest until smooth.
4. Add softened butter to the egg mixture; whisk until combined.
5. Pour wet ingredients into dry ingredients; stir until just combined.
6. Fold in poppy seeds.
7. Pour batter into prepared loaf pan; smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Meyer Lemon Ricotta Cake
Brighten up your day with this tangy and sweet Meyer lemon ricotta cake, featuring the citrusy flavor of Meyer lemons and the creaminess of ricotta cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1 cup whole milk ricotta cheese
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine ricotta cheese, Meyer lemon juice, eggs, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Meyer Lemon Blueberry Cake
Brighten up your day with this delightful Meyer lemon blueberry cake, featuring the sweet and tangy flavors of both ingredients.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in Meyer lemon juice and blueberries.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Meyer Lemon Lavender Cake
This moist and flavorful cake combines the brightness of Meyer lemons with the subtle sweetness of lavender, perfect for a springtime dessert or special occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1/4 cup dried lavender buds
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, eggs, lemon zest, lemon juice, lavender buds, baking powder, and salt.
3. Add milk and melted butter; whisk until smooth.
4. Pour batter into prepared pan and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Meyer Lemon Chiffon Cake
Brighten up your day with this refreshing Meyer lemon chiffon cake, featuring the sweet and tangy flavor of Meyer lemons. This delicate dessert is perfect for springtime celebrations or a lovely afternoon treat.
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1/4 cup (60ml) vegetable oil
- 2 teaspoons grated Meyer lemon zest
- 2 tablespoons freshly squeezed Meyer lemon juice
- Salt to taste
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 10-inch (25cm) tube pan or Bundt pan.
- In a medium bowl, whisk together flour and sugar.
- In a large mixing bowl, beat egg whites until stiff peaks form. Gradually add oil, lemon zest, and lemon juice; mix until combined.
- Add the dry ingredients to the wet mixture; gently fold until just combined.
- Pour batter into prepared pan and smooth top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Cooking Time: Approximately 45-50 minutes
Meyer Lemon Coconut Cake
This cake combines the sweet tartness of Meyer lemons with the creamy richness of coconut, resulting in a moist and flavorful dessert perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and coconut.
3. In a large bowl, combine butter, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before serving.
Cooking Time: Approximately 45-50 minutes
Meyer Lemon Almond Cake
Brighten up your dessert game with this moist and flavorful Meyer lemon almond cake, perfect for springtime celebrations.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons Meyer lemon juice (or regular lemon juice)
– 1/4 cup sliced almonds
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs and butter until smooth.
4. Add lemon juice and whisk until combined.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Fold in sliced almonds.
7. Pour batter into prepared pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Meyer Lemon Honey Cake
This moist and flavorful cake is a perfect blend of sweet and tangy, featuring the vibrant flavor of Meyer lemons and the warmth of honey. Perfect for springtime gatherings or as a special treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together butter, eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in honey.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Meyer Lemon Ginger Cake
Brighten up your day with this moist and flavorful Meyer lemon ginger cake, perfect for a sweet treat or special occasion. The combination of tangy Meyer lemons, spicy ginger, and velvety texture will leave you wanting more.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated fresh ginger
– 2 Meyer lemon zests
– 2 tablespoons freshly squeezed Meyer lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream butter and eggs until light and fluffy. Add grated ginger and mix well.
4. Gradually add the dry ingredients to the wet ingredients, alternating with Meyer lemon zest and juice.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Meyer Lemon Thyme Cake
Meyer Lemon Thyme Cake Recipe
This moist and flavorful cake combines the brightness of Meyer lemons with the subtle sweetness of thyme, perfect for a springtime dessert or brunch.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 Meyer lemons, zested and juiced (about 2 tablespoons juice)
– 2 sprigs of fresh thyme, chopped (about 1 tablespoon)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, eggs, lemon zest, and lemon juice until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in chopped thyme.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 35-40 minutes
Meyer Lemon Cream Cheese Cake
Meyer Lemon Cream Cheese Cake: A Bright and Tangy Delight
This refreshing cake combines the sweetness of Meyer lemons with the tanginess of cream cheese, creating a perfect balance of flavors. The moist and creamy texture makes it an ideal dessert for springtime gatherings or special occasions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– 8 ounces cream cheese, softened
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together flour and sugar. Add eggs one at a time, whisking well after each addition.
3. In a separate bowl, beat the butter until creamy. Add Meyer lemon zest and juice; mix until combined.
4. Gradually add dry ingredients to wet ingredients, alternating with cream cheese, beginning and ending with dry ingredients. Beat just until combined.
5. Pour batter into prepared pan and smooth top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Meyer Lemon Pistachio Cake
This moist and flavorful cake is infused with the sweetness of Meyer lemons and the crunch of toasted pistachios, making it a perfect dessert for any occasion.
Ingredients:
– 2 1/4 cups (285g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated Meyer lemon zest
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1/2 cup (60g) unsalted butter, softened
– 1 cup (120g) chopped pistachios
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together eggs, Meyer lemon zest, and juice.
4. Add the softened butter and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Fold in chopped pistachios.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Meyer Lemon Rosemary Cake
This moist and flavorful cake combines the sweetness of Meyer lemons with the earthy aroma of rosemary, perfect for a springtime dessert or snack.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup Meyer lemon juice (about 2 lemons)
– 1 tablespoon chopped fresh rosemary leaves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, Meyer lemon juice, and rosemary leaves.
4. Combine wet and dry ingredients; mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Meyer Lemon Blackberry Cake
Brighten up your day with this refreshing cake that combines the sweetness of blackberries with the tanginess of Meyer lemons.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 cup blackberries, fresh or frozen
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream butter until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in Meyer lemon juice and blackberries.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Meyer Lemon Cardamom Cake
This moist and flavorful cake combines the sweetness of Meyer lemons with the warm, aromatic spice of cardamom. Perfect for springtime gatherings or a sweet treat any time of year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed Meyer lemon juice
– 1 teaspoon ground cardamom
– 1 cup whole milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, Meyer lemon juice, and cardamom.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Meyer Lemon Sour Cream Cake
Meyer Lemon Sour Cream Cake Recipe
This moist and flavorful cake combines the brightness of Meyer lemons with the tanginess of sour cream, perfect for a springtime dessert or special occasion.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 2 teaspoons grated Meyer lemon zest
- 2 tablespoons freshly squeezed Meyer lemon juice
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Precise oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
- Add lemon zest, juice, and sour cream; beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, beating until smooth.
- Pour batter into prepared pans and smooth tops.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Let cool before serving.
Cooking Time: 30-35 minutes
Summary
Brighten up your day with these 20 delicious Meyer lemon cake recipes! From classic pound cakes to unique flavor combinations, we’ve got you covered. Try a refreshing Meyer Lemon Pound Cake with Glaze, or indulge in the richness of a Meyer Lemon Ricotta Cake. Or perhaps you prefer a lighter option, like a Meyer Lemon Yogurt Cake? Whatever your taste buds desire, our collection has something for everyone. Get baking and let the citrusy goodness brighten up your day!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
