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Meyer Lemon Cakes


Meyer Lemon Cakes




°2 cups all-purpose flour

°2 teaspoons yeast

°1/2 teaspoon salt


°1/2 cup unsalted butter, at room temperature

°1 cup granulated sugar

°2 large eggs

°1 /2 cup milk

°1 teaspoon vanilla extract


°1/4 cup Meyer lemon juice

°1/2 cup powdered sugar

Meyer Lemon Cakes


Preheat the oven to 175°C. Grease a bundt cake or muffin tin with cooking spray or butter.

In a large bowl, mix the flour, baking powder and salt well.

In another bowl, beat butter and sugar until fluffy. Add the eggs one at a time, mixing well after each


addition.Add milk and vanilla extract until well blended.

Gradually add the dry ingredients to the wet ingredients and stir until everything is well mixed.

Add the Meyer lemon juice, making sure it is evenly incorporated into the dough.

Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into

the center of the cake comes out clean).


While the cake is baking, prepare the Meyer lemon drizzle by combining the powdered sugar and

Meyer lemon juice in a small bowl.Once the cake is baked, remove it from the oven and let it cool in

the pan for 10 minutes.

Carefully remove the cake from the tin and place it on a rack on a sheet of baking paper.

Drizzle the Meyer lemon glaze over the cake so that it can absorb and coat the cake evenly.

Serve the Meyer lemon cake warm or at room temperature, garnish with slices of fresh Meyer lemon

and sprinkle with powdered sugar if desired.

Have fun!

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