Meyer Lemon Cake

Meyer Lemon Cake is a tender, moist slice of dessert in the middle of January when one can usually get his or her paws on fresh Meyer lemons.

Meyer lemons are more floral and delicate than the Eureka lemons that are usually available year-round and they have a thinner skin.

But, if Meyer lemons are out of season and you're still craving this cake, just swap in regular lemons.

But don't use bottled lemon juice. It is not a suitable replacement for the fresh zest and juice in this cake.

Jump to:

• About This Cake
• Lemon Cake Ingredients
• How to Make Lemon Cake
• Storage and Make Ahead Instructions
• Recipe
• Comments

About This Cake

This is not a fluffy layer cake so don't expect it to be. This is a tight-crumbed, moist, dare I say almost juicy, single-layer cake, baked in a hot oven in a round 9-inch pan and glazed with a powdered sugar icing.

Technically it's a lemon gateau, which is a fancy French word for cake.

If you've made other cakes, say like this Lemon Blackberry Layer Cake, you'll know the batter is fairly loose.

But Meyer Lemon Cake has a thick, almost dense, batter.

I adapted this recipe from one of my favorite cookbooks, Citrus by Valerie Aikman-Smith and Victoria Pearson.

Lemon Cake Ingredients

How to Make Lemon Cake

Preheat oven to 400°F.

Prepare a 9-inch cake pan by using a bit of butter to grease the bottom and sides and then dusting all purpose flour over the bottom and sides. Shake out the excess flour.

Zest three Meyer Lemons.

Slice lemons in half, remove the seeds and juice them over a glass measuring cup. You'll want close to a half cup of juice, a little less is fine.

Make the batter by beating room temperature butter and granulated sugar together until light and fluffy. This will take three to five minutes in a stand mixer, longer if you're using a hand mixer.

Add three tablespoons of Meyer lemon juice to the bowl while mixer is running and add eggs one at a time, continuing to beat until combined.

Add flour and baking powder, continuing to beat until a thick batter forms.

Grab a rubber or wooden spatula and add two heaping teaspoons of Meyer lemon zest.

Stir thoroughly until the zest is combined throughout the batter.

Immediately spoon batter into prepared cake pan and bake for 20 minutes.

When done baking, cake will be golden brown and will begin pulling away from the sides of the pan.

Cool cake on a wire rack for ten minutes before turning out onto a plate.

While cake is will warm, make glaze by stirring ⅔ cup confectioners' sugar and two tablespoons of lemon juice and remainder of zest.

Pour glaze over top of cake.

Storage and Make Ahead Instructions

How to Store and Freeze Meyer Lemon Cake

Store the cake covered at room temperature for up to two days. A cake dome or tightly wrapped foil works well. Refrigeration isn’t necessary. Chilling a lemon cake can dry it out and mute the lemon flavor.

Meyer lemon cake freezes very well, just like lemon bars freeze well. You can freeze it whole or in slices, depending on how you plan to serve it.

Freeze it with the glaze on or freeze it and then apply the glaze one you're going to serve it.

Freezing the Cake Whole

Freezing the cake whole gives you the best texture and the cleanest flavor. This works especially well if you plan to serve the cake to guests or want it to look freshly baked.

Let the cake cool completely. Wrap the entire cake tightly in plastic wrap, making sure there are no exposed areas. Add a second layer of foil to protect it from freezer odors. Freeze for up to three months.

To thaw, keep the cake wrapped and let it sit at room temperature until fully defrosted. Once thawed, unwrap, glaze, and serve. The crumb stays tender, and the glaze absorbs just like it would on a freshly baked cake.

Freezing Individual Slices (Best for Convenience)

If you want grab-and-go portions, freezing slices works well too.

Slice the cooled, unglazed cake. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Freeze for up to three months.

Flash freeze the slices first. 

To thaw, unwrap a slice and let it sit at room temperature for about 30 minutes. Add glaze after thawing if desired.

Freezing the cake protects the lemon flavor and keeps the crumb from drying out.

See more information about freezing desserts.

More citrus desserts to try include reader favorite Key Lime Pie, Lemon Poke Cake and Copycat Panera Lemon Cookies or Grapefruit cookies.