This is a cake I plan to try as soon as I get the next set of Meyers lemons from my folks.

Meyer Lemon Cake


1/2 pound [2 sticks] unsalted butter, at room temperature

2 1/2 cups sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated Meyer lemon zest [8 to 10 lemons]

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon coarse salt

3/4 cup freshly squeezed Meyer lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners’ sugar, sifted

3 1/2 tablespoons freshly squeezed Meyer lemon juice


Preheat the oven to 350.

Grease and flour two [8 1/2″ x 4 1/4″ x 2 1/2″] loaf pans. Line bottom with parchment paper, if desired.

In the bowl of an electric mixer, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. With mixer on medium speed, add eggs, 1 at a time, and lemon zest.

Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake 45 to 60 minutes until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When cakes are done, cool 10 minutes. Remove cakes from pans and set on a rack set over tray or sheet pan; spoon the lemon syrup over them. Allow cakes to cool completely.

For the glaze

Combine confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over cakes allowing glaze to drizzle down the sides.