Meyer Lemon Cake

19 Feb

This is not a healthy version of Meyer Lemon Cake. This is straight up, butter, sugar, and all-purpose flour.

When I was given these glorious fruits by a client, he said “I hope these will be useful in your kitchen”.

There it was, he was giving them up and expecting to never see them again. I, being the codependent Chef that I am thought right away that I would use some of these gorgeous Meyer lemons to make something FOR him. I gave it some good thought and decided that it was best to go full fat, total indulgence on this one.

It couldn’t have turned out any better. The cake: soft, sweet and tart. I had a basket of blueberries ready to eat, but decided to throw them in the batter at the last minute. Sweet serendipity. When it was all said and done. We sliced it up for about 20 of us to enjoy, sat in the timely February sun on a Friday afternoon and indulged in this seasonal treat. I have no regrets about this one.

If you don’t have Meyer Lemons on hand, then by all means, use regular Lemons. I suspect that this cake minus the blueberries would be delicious as a combination of orange, lime, and lemon. Maybe lemon and raspberries?

Possibilities are endless.

Why you should eat this? 

Lets face it: any of the antioxidant and antibiotic effects that lemons provide will be cancelled out by the sugar and fat in this recipe. However, Meyer Lemons are very seasonal. You won’t find them in the summer or fall. THIS is the time of year to celebrate its harvest and delight in the bounty. If you are lucky enough to know someone with a tree, you are SERIOUSLY lucky. If you are buying these sweet treats at the market you will pay a pretty penny and they should be put to greatness. So there it is,  justification.

Go ahead. Eat this.

*Just run a little extra or add a few extra crunches in the next day.

Meyer Lemon Cake (Servings: 8)

 For the Cake:

  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 1 cup cane sugar
  • 2 large eggs, at room temperature
  • Zest of 3 Meyer Lemons
  • 1 ½ cups cake flour (or AP Flour)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup of fresh blueberries (optional)
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • ¼ cup plus 2 tablespoons heavy cream, at room temperature
  • 1 teaspoon pure vanilla extract

For the Meyer Lemon Syrup:

  • ¼ cup sugar
  • ¼ cup Meyer Lemon juice
For the Meyer Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed Meyer Lemon juice

Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the pan with parchment paper and allow the excess to hang over the sides. Like this.

Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.

You can do this with a hand mixer or by hand. Especially if you are looking at burning a few extra calories prior to this carb feast.

In a separate  medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together.

Here, I used a sifter, because we have them in our commercial kitchen and I like how pretty and light they make the dry ingredients. If you don’t have this, just whisk them all together.

In another bowl, combine lemon juice,  heavy cream, and vanilla.

I know, this is a lot of bowls. If you want to save a step and a bowl to clean, go ahead and throw these wet ingredients into your butter mixture and give a GOOD mixing.

So many bowls!

Now, add the flour and lemon juice/cream mixtures alternately to the butter batter, beginning and ending with the flour. End by folding in blueberries.

Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.


To Prepare the Meyer Lemon Syrup:

In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.

** Good time to mention, if you have any Limoncello hanging around … do what should come natural here and sub it in for the syrup. Give a strong pour.

When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack.

With a toothpick or kabob skewer, prick holes all over the cake.

Spoon the Meyer lemon syrup over pricked cake or if you have a steady hand go ahead and pour directly from the pot on to the cake. Let the cake cool completely.


To Prepare the Meyer Lemon glaze:

In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth.

Drizzle over the tops of the cake and allow the glaze to drip off the sides. Let the icing set for a few minutes before you slice and enjoy.

Hey, I didn’t say it would be easy, but it will be SO worth it.

Eat up!


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