Ready to brighten your baking repertoire with the zesty charm of Meyer lemons? These 18 delectable cake recipes are a celebration of this sweeter, floral citrus, perfect for adding a sunny twist to your desserts. Whether you’re craving a simple loaf or an elegant layer cake, our roundup promises to inspire your next kitchen adventure. Dive in and discover your new favorite Meyer lemon delight!
Meyers Lemon Pound Cake
Just when you thought pound cake couldn’t get any better, Meyers Lemon Pound Cake walks in. This zesty, buttery delight is your next baking project—trust me.
Ingredients
– 1 cup unsalted butter (room temp is key for that smooth blend)
– 2 cups granulated sugar (because sweetness is non-negotiable)
– 4 large eggs (room temp, they mix in like a dream)
– 3 cups all-purpose flour (sifted, unless you enjoy lumpy batter)
– 1/2 tsp baking powder (the silent rise hero)
– 1/2 tsp salt (balances the sweet, don’t skip)
– 1 cup whole milk (full-fat for that rich texture)
– Zest of 2 Meyers lemons (the star of the show)
– Juice of 1 Meyers lemon (for that tangy punch)
Instructions
1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. Cream butter and sugar until fluffy (about 5 mins, set a timer).
3. Add eggs one at a time, mixing well after each (patience pays off here).
4. Whisk flour, baking powder, and salt in a separate bowl (uniformity matters).
5. Alternately add dry ingredients and milk to the butter mix, starting and ending with dry (three additions total).
6. Fold in lemon zest and juice (gentle does it to keep the air in).
7. Pour into a greased 9×5 loaf pan (I line mine with parchment for easy lifting).
8. Bake for 60-70 mins, until a toothpick comes out clean (check at 60, ovens vary).
9. Cool in pan for 10 mins, then transfer to a rack (resist cutting in, it’s worth the wait).
Perfectly moist with a crisp crust, this cake screams summer. Serve with a dollop of whipped cream and extra lemon zest for that Instagram-worthy finish.
Meyers Lemon Drizzle Cake
Zesty and vibrant, this Meyer Lemon Drizzle Cake is your next baking obsession. Packed with tangy sweetness, it’s a sunny slice of heaven that’s impossibly moist and bursting with citrus flavor.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1 cup granulated sugar (because life’s too short for skimping on sweetness)
- 1/2 cup unsalted butter, softened (room temp is key for that perfect creaminess)
- 2 large eggs (let them sit out a bit—room temp eggs blend smoother)
- 1/4 cup Meyer lemon juice (freshly squeezed, please, for that zing)
- 1 tbsp Meyer lemon zest (more is more when it comes to zest)
- 1/2 tsp baking powder (the silent hero for that lift)
- 1/4 tsp salt (just a pinch to balance the flavors)
- 1/2 cup powdered sugar (for that dreamy drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
- Beat in the eggs one at a time, then stir in the Meyer lemon juice and zest. The zest is where the magic happens—don’t hold back.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Overmixing is the enemy of tenderness.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 40 minutes.
- While the cake bakes, mix the powdered sugar with enough Meyer lemon juice to create a thick but pourable glaze. Tip: Aim for a consistency that ribbons off the spoon.
- Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the glaze over, allowing it to seep into the cake. This step ensures every bite is moist and flavorful.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience pays off with cleaner slices.
Heavenly moist with a crackly sugar crust, this cake is a citrus lover’s dream. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.
Meyers Lemon Blueberry Cake
Bake this Meyers Lemon Blueberry Cake to brighten any day. It’s zesty, juicy, and downright irresistible.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistency)
- 1/2 cup unsalted butter, softened (room temp is key for a smooth batter)
- 1 cup granulated sugar (because life’s sweet enough, but cake sweeter)
- 2 large eggs (room temp eggs blend better, trust me)
- 1/2 cup buttermilk (adds a subtle tang and moisture)
- 1 tbsp Meyers lemon zest (the star of the show, fresh is best)
- 1 cup fresh blueberries (tossed in flour to prevent sinking)
- 1 tsp baking powder (the unsung hero of rise)
- 1/2 tsp salt (balances the sweetness perfectly)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in lemon zest.
- Alternately add flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Gently fold in blueberries coated in flour.
- Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
Just imagine the burst of blueberries with every bite, paired with the bright Meyers lemon. Serve it warm with a dollop of whipped cream for an extra indulgent treat.
Meyers Lemon Coconut Cake
Slice into summer with this zesty, tropical twist on classic cake—Meyer lemon meets coconut in a fluffy, dreamy dessert that’s as vibrant as your feed.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1/2 cup coconut flour (for that subtle island vibe)
- 1 cup granulated sugar (because sweet is non-negotiable)
- 1/2 cup unsalted butter, softened (room temp is key for smooth blending)
- 3 large eggs (let them lounge on the counter first)
- 1/2 cup coconut milk (the canned, full-fat kind for maximum creaminess)
- 2 tbsp Meyer lemon zest (about 2 lemons—trust me, zest is best)
- 1/4 cup fresh Meyer lemon juice (squeeze it fresh, no cheating)
- 1 tsp vanilla extract (the real deal, please)
- 1/2 tsp baking powder (the unsung hero of rise)
- 1/4 tsp salt (just a pinch to balance the sweet)
Instructions
- Preheat your oven to 350°F—no guessing, use an oven thermometer.
- Grease a 9-inch round cake pan and line with parchment for a no-stress release.
- In a large bowl, cream butter and sugar until light and fluffy—about 3 minutes on medium speed.
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Stir in vanilla, lemon zest, and juice—the aroma will transport you.
- Whisk together flours, baking powder, and salt in a separate bowl to avoid lumps.
- Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with dry. Tip: Don’t overmix—fold gently to keep it tender.
- Pour batter into prepared pan and smooth the top. Tip: A slight tap on the counter removes air bubbles.
- Bake for 30-35 minutes until golden and a toothpick comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
This cake is a cloud of citrusy, coconut goodness with a crumb so soft, it’ll have you sneaking slices straight from the fridge. Serve with a dollop of whipped cream and extra zest for that Instagram-worthy finish.
Meyers Lemon Poppy Seed Cake
Absolutely everyone needs a slice of this Meyer Lemon Poppy Seed Cake in their life—bright, zesty, and packed with tiny crunchies that make every bite a delight.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
- 2 tbsp poppy seeds (the more, the merrier for that perfect crunch)
- 1/2 cup unsalted butter, room temp (softened butter is key for a fluffy texture)
- 2 large eggs, room temp (they blend smoother when not cold)
- 1/4 cup Meyer lemon juice (freshly squeezed, no shortcuts for that vibrant flavor)
- 1 tbsp Meyer lemon zest (because the zest is where the magic happens)
- 1/2 tsp baking powder (for that perfect rise)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. Tip: Use butter for greasing to add extra flavor.
- In a bowl, whisk together flour, baking powder, and salt. Set aside. This ensures your dry ingredients are evenly distributed.
- In another bowl, cream butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate everything evenly.
- Beat in eggs one at a time, then stir in lemon juice and zest. The mixture might look curdled, but it’s fine—promise.
- Gradually mix in the dry ingredients until just combined. Overmixing leads to a tough cake, so stop when you no longer see flour streaks.
- Fold in poppy seeds with a spatula for even distribution without overworking the batter.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Check at 45 minutes to avoid overbaking.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Light, moist, and bursting with citrusy goodness, this cake is a showstopper. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra zing.
Meyers Lemon Yogurt Cake
Kickstart your baking spree with this zesty Meyer lemon yogurt cake—moist, tangy, and downright irresistible. Perfect for those who crave a bright flavor punch without the fuss.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 2 tsp baking powder (freshness is key—check the date!)
- 1/2 tsp salt (a pinch more if you’re into that salty-sweet vibe)
- 1 cup plain Greek yogurt (full-fat for maximum moisture)
- 1 cup sugar (I like to mix white and brown for depth)
- 3 large eggs (room temp eggs blend smoother, trust me)
- Zest of 2 Meyer lemons (the star of the show—don’t skimp!)
- 1/2 tsp vanilla extract (real deal only, please)
- 1/2 cup vegetable oil (or melted butter for a richer taste)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, combine yogurt, sugar, eggs, lemon zest, and vanilla. Mix until smooth.
- Gradually add the dry ingredients to the wet, folding gently to avoid overmixing—this keeps the cake tender.
- Pour in the oil (or melted butter) and stir just until combined. The batter will be thick and glossy.
- Transfer the batter to the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
When sliced, this cake reveals a crumb that’s dense yet soft, with a citrusy aroma that’s downright addictive. Serve it with a dollop of whipped cream and fresh berries for a dessert that’s as pretty as it is delicious.
Meyers Lemon Chiffon Cake
Forget everything you know about lemon cakes—this Meyers Lemon Chiffon Cake is a game-changer. Light, airy, and packed with zesty flavor, it’s the summer dessert you didn’t know you needed.
Ingredients
- 1 1/2 cups granulated sugar (I like to blend it fine for a smoother batter)
- 2 cups all-purpose flour (sifted, always sifted)
- 3 teaspoons baking powder (the fresher, the better)
- 1 teaspoon salt (I swear by sea salt for baking)
- 7 large egg yolks (room temp eggs blend easier, trust me)
- 3/4 cup water (cold, straight from the tap)
- 1/2 cup vegetable oil (a neutral oil keeps the lemon flavor front and center)
- 2 tablespoons Meyers lemon zest (the star of the show, don’t skimp)
- 1/2 cup Meyers lemon juice (freshly squeezed, no substitutes)
- 7 large egg whites (room temp, and make sure no yolks sneak in)
- 1/2 teaspoon cream of tartar (your secret weapon for stiff peaks)
Instructions
- Preheat your oven to 325°F. Not 350°F—this cake loves a slow bake.
- In a large bowl, whisk together sugar, flour, baking powder, and salt. Make sure it’s lump-free.
- Create a well in the center. Add egg yolks, water, oil, lemon zest, and juice. Whisk until smooth.
- In a separate, spotlessly clean bowl, beat egg whites and cream of tartar until stiff peaks form. Tip: A copper bowl helps, but any clean bowl will do.
- Gently fold the egg whites into the yolk mixture in three additions. Keep it light—no heavy mixing.
- Pour into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 55 minutes, then increase to 350°F and bake for 10-15 more minutes until the top springs back when touched. Tip: No peeking for the first 50 minutes!
- Invert the pan immediately after baking. Cool completely, about 2 hours. Tip: Use a bottle neck to invert if your pan doesn’t have feet.
- Run a knife around the edges and center tube to release. Serve upside down for a stunning presentation.
You’ll marvel at the cloud-like texture and the bright, citrusy punch of this cake. Try it with a dollop of whipped cream and fresh berries for a show-stopping dessert.
Meyers Lemon Almond Cake
Just when you thought lemon cakes couldn’t get any better, this Meyers Lemon Almond Cake comes along. It’s zesty, nutty, and downright irresistible—perfect for those who crave a little sunshine in every bite.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1 cup almond flour (the secret to that moist, nutty crumb)
- 1/2 cup unsalted butter, softened (room temp is key for a smooth batter)
- 1 cup granulated sugar (because life’s too short for less sweetness)
- 3 large eggs (room temp eggs blend better, trust me)
- 1/4 cup Meyers lemon juice (freshly squeezed, no shortcuts)
- 1 tbsp Meyers lemon zest (for that extra zing)
- 1/2 tsp baking powder (the lift in every bite)
- 1/4 tsp salt (just a pinch to balance the flavors)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the eggs one at a time, beating well after each addition. Tip: Room temp eggs incorporate more smoothly, preventing a curdled look.
- Mix in the Meyers lemon juice and zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Tip: Overmixing leads to a tough cake, so stop as soon as the flour disappears.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Bold flavors and a tender crumb make this cake a standout. Serve it with a dollop of whipped cream and fresh berries for a dessert that’s as beautiful as it is delicious.
Meyers Lemon Lavender Cake
Outshine any dessert table with this Meyer Lemon Lavender Cake—bright, floral, and utterly unforgettable.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup granulated sugar (because life’s too short for skimping on sweetness)
- 1/4 cup unsalted butter, softened (room temp is key for that perfect creaminess)
- 2 large eggs (let them sit out for 30 minutes—trust me)
- 1 tbsp Meyer lemon zest (freshly grated, no bottled nonsense)
- 1 tsp dried lavender buds (culinary-grade only, or it’s just potpourri)
- 1/2 tsp baking powder (aluminum-free for a cleaner taste)
- 1/4 cup whole milk (2% works, but whole makes it richer)
- 1 tbsp Meyer lemon juice (squeeze it fresh—no cheating)
Instructions
- Preheat your oven to 350°F. Line a 6-inch cake pan with parchment paper—no sticking allowed.
- In a bowl, cream the butter and sugar until fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
- Beat in the eggs one at a time, then add the lemon zest and juice. Tip: Zest the lemon before juicing to avoid a slippery mess.
- Whisk together the flour, baking powder, and lavender in another bowl. Tip: Sift if you hate lumps as much as I do.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix until just combined—overmixing is the enemy.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Patience here prevents crumbles.
Light, fragrant, and bursting with citrus, this cake pairs perfectly with a dollop of whipped cream or a sprinkle of extra lavender for Instagram-worthy flair.
Meyers Lemon Raspberry Cake
Viral-worthy and bursting with zesty charm, this Meyer Lemon Raspberry Cake is your next bake-and-share obsession. Layer up the tangy-sweet vibes with every forkful—trust us, it’s a mood.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1 cup granulated sugar (because life’s sweet, but not too sweet)
- 1/2 cup unsalted butter, softened (room temp is key for that smooth blend)
- 3 large eggs (room temp eggs mix better, just saying)
- 1/2 cup buttermilk (adds a subtle tang and keeps it moist)
- 1 tbsp Meyer lemon zest (the star of the show, fresh is best)
- 2 tbsp Meyer lemon juice (squeeze it fresh, no shortcuts)
- 1 tsp vanilla extract (the good stuff, please)
- 1/2 tsp baking powder (for that perfect rise)
- 1/4 tsp baking soda (balance is everything)
- 1/2 tsp salt (just a pinch to elevate the flavors)
- 1 cup fresh raspberries (tossed in a tbsp of flour to prevent sinking)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Tip: Use parchment paper for easy removal.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl down halfway for even mixing.
- Beat in eggs one at a time, then stir in vanilla, lemon zest, and juice.
- Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix until just combined.
- Gently fold in floured raspberries. Tip: Reserve a few for topping for that Instagram-worthy finish.
- Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Heavenly layers of citrus and berry make every bite a delight. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for that extra flair.
Meyers Lemon Olive Oil Cake
Unleash the zesty magic of Meyer lemons in this olive oil cake that’s as vibrant as your summer mood.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1 cup granulated sugar (because life’s sweet enough, but cake should be sweeter)
- 1/2 cup extra virgin olive oil (the fruitier, the better—trust me on this)
- 3 large eggs (room temp eggs blend smoother, just saying)
- 1/4 cup Meyer lemon juice (freshly squeezed, no cheating with bottled stuff)
- 1 tbsp Meyer lemon zest (because more lemon is always the answer)
- 1/2 tsp baking powder (the silent hero that makes it all rise)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 350°F—no guessing, use an oven thermometer for accuracy.
- Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper for a foolproof release.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until they’re best friends.
- In another bowl, beat the eggs until frothy, then slowly drizzle in the olive oil while whisking like you mean it.
- Add the Meyer lemon juice and zest to the wet ingredients, mixing until the aroma makes you smile.
- Gently fold the dry ingredients into the wet ones—overmixing is the enemy of fluffy cake.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean with just a crumb or two.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—patience is key here.
Moist, with a tender crumb and a bright lemon kick, this cake is a showstopper. Serve it with a dollop of whipped cream and a sprinkle of zest for that extra ‘wow’ factor.
Meyers Lemon Ginger Cake
Absolutely no one does summer desserts like this Meyers Lemon Ginger Cake—zesty, spicy, and downright irresistible.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1 cup granulated sugar (because life’s too short for less sweet)
- 1/2 cup unsalted butter, softened (room temp is key for that smooth blend)
- 2 large eggs (let them sit out a bit—room temp eggs mix better)
- 1/4 cup fresh Meyers lemon juice (squeeze it fresh, trust me)
- 1 tbsp Meyers lemon zest (for that extra punch of flavor)
- 1 tsp ground ginger (the spice that makes it nice)
- 1/2 tsp baking powder (the unsung hero of rise)
- 1/4 tsp salt (just a pinch to balance the sweet)
Instructions
- Preheat your oven to 350°F—no guessing, use an oven thermometer.
- Grease a 9-inch round cake pan and line the bottom with parchment paper for a foolproof release.
- In a large bowl, cream together the butter and sugar until light and fluffy—about 3 minutes with a hand mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the lemon juice and zest—the fresher, the brighter the flavor.
- In a separate bowl, whisk together the flour, ginger, baking powder, and salt to avoid any lumps.
- Gently fold the dry ingredients into the wet mixture until just combined—overmixing is the enemy of tenderness.
- Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Kick back and marvel at your creation—this cake boasts a moist crumb, a tangy-sweet flavor, and a hint of warmth from the ginger. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for that Instagram-worthy finish.
Meyers Lemon Honey Cake
Meyers lemon honey cake is the zesty, sweet escape your summer dessert table needs. Bold flavors meet fluffy texture in this showstopper.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistency)
- 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
- 1/4 cup honey (local if you can—it makes a difference)
- 2 Meyers lemons, zested and juiced (about 1/4 cup juice)
- 1/2 cup unsalted butter, room temp (softened butter is key for that perfect mix)
- 2 large eggs, room temp (they blend smoother when not cold)
- 1 tsp baking powder (the unsung hero of lift)
- 1/4 tsp salt (just a pinch to balance the sweet)
Instructions
- Preheat your oven to 350°F. Grab a 9-inch round pan and lightly grease it. Tip: A pastry brush makes greasing a breeze.
- In a large bowl, cream together the butter and sugar until fluffy, about 3 minutes. Tip: Scrape the bowl sides halfway for even mixing.
- Beat in the eggs one at a time, then drizzle in the honey and lemon juice. The mix might look curdled—it’s fine.
- Whisk together flour, baking powder, salt, and lemon zest in another bowl. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cake—stop when you see the last flour disappear.
- Pour the batter into the pan, smoothing the top. Bake for 25-30 minutes, until a toothpick comes out clean. The edges should be golden.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temp.
Now the cake’s moist crumb and bright lemon kick are irresistible. Try it with a dollop of whipped cream and extra honey drizzle for that Instagram-worthy finish.
Meyers Lemon Cheesecake
Absolutely nobody can resist the tangy twist of a Meyers Lemon Cheesecake—it’s creamy, zesty, and downright addictive.
Ingredients
- 2 cups graham cracker crumbs (I always go for the honey-flavored ones for that extra sweetness)
- 1/2 cup unsalted butter, melted (trust me, salted butter just doesn’t hit the same here)
- 24 oz cream cheese, room temperature (this is non-negotiable for a smooth filling)
- 1 cup granulated sugar (because life’s too short for less sweetness)
- 3 large eggs, room temperature (they blend better, promise)
- 1/2 cup Meyers lemon juice (freshly squeezed is the way to go)
- 1 tbsp Meyers lemon zest (for that vibrant flavor punch)
- 1 tsp vanilla extract (the good stuff, none of that imitation)
Instructions
- Preheat your oven to 325°F—this low and slow approach is key for a crack-free top.
- Mix graham cracker crumbs and melted butter until it feels like wet sand. Press firmly into a 9-inch springform pan, going halfway up the sides. Tip: Use a flat-bottomed cup to press for an even layer.
- Bake the crust for 10 minutes, then let it cool. This step ensures it won’t get soggy.
- Beat cream cheese and sugar on medium until smooth—about 3 minutes. Scrape the bowl down; lumps are the enemy.
- Add eggs one at a time, fully incorporating each before the next. Tip: Overbeating incorporates too much air, leading to cracks.
- Stir in lemon juice, zest, and vanilla until just combined. Pour over the crust.
- Bake for 50-55 minutes until the edges are set but the center slightly jiggles. Tip: Run a knife around the edge to prevent sticking as it cools.
- Turn off the oven, crack the door, and let it cool inside for 1 hour. This gradual cooldown prevents sinking.
- Chill in the fridge for at least 4 hours, though overnight is ideal for the best texture.
Unbelievably creamy with a bright lemon zing, this cheesecake is a showstopper. Serve with a dollop of whipped cream and extra zest for a photo-worthy finish.
Meyers Lemon Bundt Cake
Oozing with zesty charm, this Meyers Lemon Bundt Cake is your next baking obsession. Bright, buttery, and unapologetically tangy—it’s a showstopper that’s surprisingly simple to whip up.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1 cup granulated sugar (because life’s too short for less sweetness)
- 1/2 cup unsalted butter, softened (room temp is key for that smooth blend)
- 3 large eggs (room temp eggs mix better, trust me)
- 1/2 cup whole milk (the richer, the better)
- 1/4 cup Meyers lemon juice (freshly squeezed, no shortcuts)
- 1 tbsp Meyers lemon zest (for that extra punch of flavor)
- 1 tsp vanilla extract (the good stuff, please)
- 1/2 tsp baking powder (for that perfect rise)
- 1/2 tsp baking soda (balance is everything)
- 1/4 tsp salt (just a pinch to elevate the flavors)
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously—no one likes a stuck cake.
- In a large bowl, cream together butter and sugar until light and fluffy. This is where the magic starts.
- Beat in eggs one at a time, then stir in vanilla, lemon juice, and zest. The aroma? Divine.
- Whisk together flour, baking powder, baking soda, and salt in another bowl. Dry meets wet next.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined—overmixing is the enemy.
- Pour batter into the prepared pan. Smooth the top with a spatula for an even bake.
- Bake for 40-45 minutes, or until a toothpick comes out clean. The golden hue is your cue.
- Let cool in the pan for 10 minutes, then invert onto a wire rack. Patience is key here.
Light, moist, and bursting with lemon flavor, this cake is a dream. Serve it with a dusting of powdered sugar or a dollop of whipped cream for that extra wow factor.
Meyers Lemon Layer Cake
You won’t believe how this Meyer Lemon Layer Cake steals the show at every gathering—bright, bold, and unapologetically zesty. Grab your apron; it’s time to bake magic.
Ingredients
– 2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
– 1 1/2 cups granulated sugar (because life’s too short for less sweet)
– 1/2 cup unsalted butter, room temp (soft enough to leave a dent with your finger)
– 3 large eggs, room temp (they blend smoother, trust me)
– 1 cup whole milk (the richer, the better)
– Zest and juice of 3 Meyer lemons (that golden hue is everything)
– 1 tsp vanilla extract (the good stuff, not imitation)
– 2 tsp baking powder (freshness is key—check the date)
– 1/2 tsp salt (balances the sweetness just right)
Instructions
1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. Butter and flour two 9-inch cake pans. Tip: Cut parchment rounds for foolproof release.
3. Cream butter and sugar until fluffy—about 3 minutes. Scrape the bowl halfway.
4. Beat in eggs one at a time, then vanilla. Room temp eggs prevent curdling.
5. Whisk dry ingredients in another bowl. Alternate adding to butter mix with milk, starting and ending with dry. Tip: Don’t overmix—lumps are okay.
6. Fold in lemon zest and juice. The batter will be thick but pourable.
7. Divide evenly between pans. Bake 25-30 minutes until tops spring back. Tip: Rotate pans at 15 minutes for even baking.
8. Cool in pans 10 minutes, then transfer to racks. Completely cool before frosting.
Gorgeous layers with a tangy punch, this cake pairs perfectly with a dollop of whipped cream or fresh berries. Serve it at brunch or dessert—it’s a showstopper either way.
Meyers Lemon Cupcakes
Absolutely nobody can resist the zesty charm of Meyers Lemon Cupcakes. These little bursts of sunshine are your next baking obsession, trust me.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect fluff)
- 1/2 cup unsalted butter, softened (room temp is key for that smooth blend)
- 1 cup granulated sugar (because life’s too short for less sweet)
- 2 large eggs (room temp eggs mix better, just saying)
- 1/4 cup Meyers lemon juice (freshly squeezed, no shortcuts)
- 1 tbsp Meyers lemon zest (for that extra punch of flavor)
- 1/2 cup whole milk (the richer, the better)
- 1 tsp vanilla extract (pure, not imitation—taste the difference)
- 1 1/2 tsp baking powder (the silent hero of rise)
- 1/4 tsp salt (just a pinch to balance the sweet)
Instructions
- Preheat your oven to 350°F (175°C)—no guessing, use an oven thermometer.
- Line a muffin tin with cupcake liners. Pro tip: double up liners for no stick, no mess.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla, lemon juice, and zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
- Fill each liner 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Patience is a virtue here.
Velvety soft with a tangy twist, these cupcakes are a dream. Serve them with a dollop of lemon curd on top for an extra zing that’ll have everyone talking.
Meyers Lemon Loaf Cake
Whip up this zesty Meyer Lemon Loaf Cake that’s bursting with bright flavors and a tender crumb. Perfect for those who crave a tangy twist on the classic pound cake.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 teaspoon baking powder (aluminum-free gives a cleaner taste)
- 1/4 teaspoon baking soda (freshness is key—check the date!)
- 1/2 teaspoon salt (I love the subtle crunch of sea salt)
- 1 cup granulated sugar (for that perfect sweetness balance)
- 2 tablespoons Meyer lemon zest (about 2 lemons—zest before juicing!)
- 1/2 cup unsalted butter, softened (room temp blends smoother)
- 2 large eggs (room temp eggs incorporate better)
- 1 teaspoon vanilla extract (pure extract makes all the difference)
- 1/2 cup whole milk (for richness, but 2% works in a pinch)
- 1/4 cup Meyer lemon juice (freshly squeezed for maximum flavor)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Tip: Use butter and a dusting of flour for a non-stick guarantee.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, rub sugar and lemon zest together until fragrant. This releases the lemon oils for a more intense flavor.
- Beat in softened butter until light and fluffy, about 2 minutes. Scrape down the sides as needed.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined—overmixing leads to a tough cake.
- Stir in lemon juice until the batter is smooth. It will look a bit curdled, but that’s normal.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Check at 45 minutes to avoid overbaking.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush with a simple syrup made of equal parts sugar and lemon juice while still warm.
Crave-worthy with its moist texture and vibrant lemon flavor, this loaf is a showstopper. Serve it with a dollop of whipped cream or toasted with a smear of butter for breakfast.
Conclusion
Meyers lemon cakes bring a burst of sunshine to any table, and our roundup of 18 recipes offers something for every baker. Whether you’re craving something classic or adventurous, these cakes promise to delight. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest and spread the joy of baking!
