Oh, you’re going to fall in love with this one! This Meyer Lemon Drizzle Cake is sunshine on a plate—moist, soft, and bursting with that sweet-tangy lemony flavor.
Meyer lemons are special because they’re sweeter and less acidic than regular lemons, making them perfect for desserts like this.
It’s a treat the whole family will enjoy, whether for a Sunday brunch, after-school snack, or just because you need a little something bright in your day. Bonus: it’s easier to make than you might think!
What You’ll Need
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp Meyer lemon zest (about 2 lemons)
- ½ cup Meyer lemon juice (about 2 lemons)
- ½ cup plain Greek yogurt
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp Meyer lemon juice
Pro Tips
- Zest first, then juice: Meyer lemons are delicate, so zest them before slicing to juice them—it’ll save you a headache!
- Room temperature ingredients: Make sure your eggs, butter, and yogurt are at room temp. This makes the batter silky and smooth.
- Don’t overmix: Once you add the dry ingredients, mix just until combined to keep the cake light and fluffy.
- Use fresh lemons: The flavor of bottled juice just won’t compare. Fresh Meyer lemons are the star here!
- Cool before glazing: Let the cake cool completely before pouring on the glaze, or it’ll melt right off.
Tools You’ll Need
- Mixing bowls
- Whisk
- Electric mixer (optional, but helpful)
- Zester or microplane
- Juicer
- 9×5-inch loaf pan (or similar size)
- Parchment paper
- Cooling rack
Substitutions & Variations
- No Meyer lemons? Use regular lemons, but add an extra tablespoon of sugar to balance the tartness.
- Dairy-free option: Replace butter with vegan butter and yogurt with a dairy-free version.
- Add poppy seeds: Stir in 1 tablespoon of poppy seeds for a fun twist!
Make-Ahead Tips
This cake can be made a day ahead and stored (unglazed) at room temperature in an airtight container. Add the glaze just before serving for the freshest taste!
Instructions
1. Prep the oven and pan
Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper and lightly grease it.
2. Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract and Meyer lemon zest.
4. Add wet and dry ingredients
Alternate adding the dry ingredients and the yogurt to the butter mixture in three parts, starting and ending with the dry. Stir in the Meyer lemon juice last. Mix until just combined.
5. Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
6. Make the glaze
In a small bowl, whisk together powdered sugar and Meyer lemon juice until smooth. Pour over the cooled cake and let it set for 15 minutes.
7. Serve and Enjoy
Carefully transfer the glazed cake to a serving plate or cake stand. Garnish with thin slices of Meyer lemon or a light dusting of powdered sugar for a pretty finish.
Slice and serve to your family or guests—don’t forget to enjoy a piece yourself!
Leftovers & Storage
Store leftover cake in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. You can also freeze slices for up to 2 months—just wrap them tightly!
Wrap-Up
There you go—your Meyer Lemon Drizzle Cake is ready to brighten up your day! It’s simple, satisfying, and so flavorful. I can’t wait to hear how yours turns out, so leave a comment and let me know! Happy baking! 😊
