Meyer Lemon Cake (Lemon Bundt Cake with Glaze or Icing)
Meyer lemon cake is a crowd-pleaser. From young to old, everyone loves the sweet and tart flavor and moist crumb, and you’ll love how easy it is to make. Use the glaze and icing, or keep it naked; it’s delicious either way!
This Meyer lemon cake recipe is simply another in a collection of lemon cake recipes on this site.
As an Amazon Associate I earn from qualifying purchases.
It was a lemon cake recipe in my school book. from when I was 7 years old, that got me hooked on baking (and later, cooking).
This is my handwritten copy of the recipe. Note the one hour baking time reduced to 15 minutes, haha!
On a side note, I recently discovered that a famous celebrity chef (Curtis Stone) who I have met and really admire, has an eerily similar handwritten recipe on his site. 🫣 The strangest part is that it’s for an ORANGE CAKE and it’s on a similar sheet of paper with the same handwriting! We both underlined our title and have a line across the paper! What are the chances?
The photo below of Curtis and me was taken at a James Beard event which I attended with Cynthia from What a Girl Eats. When we were checking in and being given our table number, Cynthia joked that we needed to be seated at Chef Stone’s table, and everyone laughed!
What a delightful (but shocking) discovery when we realized that we actually were seated at the same table with him! Not only did we meet him and taste his delicious appetizers before the event, but we chatted, and had a few more photos taken with him after dinner. 😎
The first lemon cake recipe that I shared on Christina’s Cucina was my copycat Better Than Starbuck’s Iced Lemon Loaf (and I still stand by this claim). Now there are hundreds of recipes claiming the same thing…ugh. If you’re a lemon lover, I cannot NOT share this easy lemon posset dessert with you from my pal, Cynthia from What a Girl Eats!
Here’s my Copycat Starbucks Lemon Loaf.
I’ve expanded my repertoire, and share many various recipes now, but you simply might not know it when you see how many lemon cake recipes I have.
My second lemon cake was a similar lemon pound cake that was gluten free which a friend had made. I just couldn’t believe a gluten free cake could taste so good, so I had to share the recipe.
Years later, my mother discovered an amazing whole orange cake recipe, which was super popular, and we tried it with lemons, too. The whole lemon cake was utter perfection as well!
I then published a gluten free whole lemon cake recipe, which was met with rave reviews, just like the original. So today’s bundt cake recipe is made with a whole Meyer lemon, or possibly one and a half, depending on how large/heavy your lemons are (it’s best to use a scale.)
Meyer Lemons vs Regular Lemons (aka Eureka Lemons)
Meyer lemons are a cross between regular/Eureka lemons and tangerines, which is why they are sweeter, and have a thinner skin. Their aroma is phenomenal, and they are better suited to recipes such as this cake because of these characteristics.
Try this lemon shortbread recipe, too–they’re melt in your mouth delicious!
If you cannot use homegrown Meyer lemons, you may want to add a drop or two of lemon oil to boost the lemon flavor, but it’s not critical. Even store-bought Meyers are usually very good, but do use organic since you’re ingesting all of the rind. Don’t let citrus season pass you by without making this cake!
This glazed version is perfect with some freshly whipped cream and macerated strawberries on top!
As you can see on the glazed cake above, I added three lemon slice to the glaze as it simmered and then put them on top, just for a bit of pizzaz!
Try this cross between a dessert and a cocktail: lemon sgroppino!
You will have to make a decision on one of three ways to serve this cake: plain, glazed or iced. To be honest, you can’t go wrong with any of these choices!
The cake’s moist texture, and delightful crumb comes from using the entire lemon, and is the reason for its popularity. You can actually see how gorgeous it is! Just don’t expect a super light sponge cake as this is a bit more dense, but totally wonderful! Try the apricot cake version, too!
NOTE: in these photos, the measurements given will result in a bundt cake that is represented by the glazed cake photos. The iced cake is made using a smaller amount of batter such as in this lemon cake recipe and will result in a shorter bundt cake like this one below. This also works for a loaf pan.
FOR BEST RESULTS, PLEASE USE A KITCHEN SCALE. There is no way to know how much a lemon weighs to be able to use the right amount, without using a scale. Cups are simply inaccurate.
Meyer Lemon Cake Recipe
slightly adapted from my Sicilian whole lemon cake recipe serves 12
FULL PRINTABLE RECIPE BELOW
Ingredients
- eggs
- sugar
- flour
- baking powder or Pane Degli Angeli vanilla baking powder
- butter
- plain Greek yogurt
- Meyer lemons
- vanilla extract, if using plain baking powder
- optional (lemon oil)
Glaze
- Meyer lemon juice
- sugar
OR ~
Icing
- powdered/confectioner’s sugar
- Meyer lemon juice
- optional (Meyer lemon rind)
Preheat oven to 350°F (175°C)
Special equipment: 12 cup bundt pan This bundt pan is made in USA. 🇺🇸
Directions for the Meyer Lemon Cake Batter
Grease and flour the pan (don’t miss any spots and be generous so that the cake releases easily.)
Wash and weigh the correct amount of lemons, then cut them into chunks and remove the seeds. DO NOT REMOVE THE RIND.
Beat the sugar and eggs in a large bowl in a mixer until light and creamy.
Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
Continue to mix until completely blended, then stir in the yogurt.
Blend the lemon chunks in a food processor until finely chopped. It will still have small pieces of rind, and that’s fine. If using the lemon oil, add it to the processed lemon. Now, stir this into the batter until evenly mixed.
Finally, add the batter to the prepared pan and bake for about one hour. Test with a cake tester or skewer; it should come out dry (no batter). Allow to cool in pan for about 15 minutes, before gently shaking to loosen the cake from the pan.
If it feels like it’s stuck, let it cool a little bit longer before trying again. Then place a cooling rack (upside down) on top of the pan and quickly invert the cake onto the rack and remove the bundt pan. It should look like this.
If glazing, brush the syrup on while the cake is still warm. Or you can choose to dust with some powdered sugar when cool.
Add glazed lemon slices if desired.
Here’s a close up of the inside crumb.
If icing, allow the cake to cool completely before icing, and keep in an airtight container once set.
Allow the icing to set before cutting.
Can I Freeze Meyer Lemon Cake?
Yes, this cake freezes beautifully, but I recommend glazing or icing upon defrosting. And you can always serve it with a glass of limoncello!
Please use the comment section for any questions, but please read my post (not just the recipe card) before sending a question which is already answered above, thank you!
Enjoy this delightful Meyer lemon pound cake and let me know in the reviews if you made it! Don’t let citrus season pass without making it at least once!
Sign up for my free weekly subscription and never miss another post!
Meyer Lemon Cake
Special Equipment
- 1 cake tester optional
Ingredients
- 4 eggs
- 2 ¼ cups sugar
- 2 ⅔ cups all purpose flour
- 3 ½ tsp baking powder or 1 ½ packets Italian Pane Degli Angeli vanilla baking powder
- ½ cup butter softened
- ½ cup plain Greek yogurt
- 1 ½ large Meyer lemons organic
- ¾ tsp vanilla extract if you are using baking powder instead of Pane Degli Angeli
Glaze (choose this glaze OR the icing below)
- 1 ½ oz lemon juice
- 1 ½ oz water
- 4 ½ Tbsp sugar
Icing
- 1 ½ cup confectioner's sugar
- lemon juice as needed
- ⅛ tsp lemon rind grated, to taste
Instructions
- Preheat oven to 350°F (175°C)
- Butter and flour a 12 cup bundt pan (don't miss any spots and be generous so that the cake releases easily). This bundt pan is made in USA.
Meyer Lemon Cake:
- Wash and weigh the correct amount of lemons, then cut them into chunks and remove the seeds. DO NOT REMOVE THE RIND.
- Beat the sugar and eggs in a large bowl in a mixer until light and creamy.
- Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
- Continue to mix until completely blended, then stir in the yogurt.
- Blend the lemon chunks in a food processor until finely chopped. It will still have small pieces of rind, and that's fine.
- Add the processed lemon to the batter and mix well.
- Pour the batter into the prepared bundt pan and bake for about one hour. Test with a cake tester or skewer; it should come out dry (no batter).
- Allow to cool in pan for about 15 minutes, before gently shaking to loosen the cake from the pan. If it feels like it's stuck, let it cool a little bit longer before trying again. Then place a cooling rack (upside down) on top of the pan and quickly invert the cake onto the rack and remove the bundt pan. It should look like this.
- If glazing, do so while the cake is still warm. Add glazed lemon slices if desired.
Glaze:
- Put the glaze ingredients in a small pot and bring to a simmer. (Add a few lemon slices if desired, to decorate the top of the cake).
- Let simmer for about 3 minutes, then brush onto cake.
OR Icing:
- Stir the lemon juice into the sugar until smooth consistency is reached, it should slowly pour off a spoon. Add more or less juice to achieve this consistency.
- Pour or spoon icing on the cake and allow to set before serving.
- Optional: sprinkle some lemon rind on top of the icing after it's dripped down the cake, but before it has set.
- Allow the icing to dry completely before cutting (for best results).
Notes
- If glazing, do so while the cake is still warm.
- If icing, allow the cake to cool completely before icing.
- Another option is to simply dust with confectioner’s sugar.
- PLEASE DO NOT USE THE GLAZE AND THE ICING
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Well, looks like this one will be next on the citrus hit parade ! Break out the kitchen scale! Will try to remember to snap a pic BEFORE it gets consumed this time. Your Sicilian whole orange cake has been in my favorites list for years…
Dip Olympics I am soooo making this, it looks heavenly
Yay!
My childhood birthday cake was always a lemon poke cake so this recipe brings up good memories. I love anything lemon! The kitchen scale recommendation will help me to make sure this turns out perfectly, so thank you for the tip.
That’s a lovely memory! Good luck, Kristie!
I can now put my rating in. I loved the lemony taste and Followed all ingredients but with 320 gms of flour. My only issue with the four eggs was it made it chewy. I will make again but only add 2 to 3 large eggs but not 4.
I didn’t do the syrup or the glaze which I am sure would soften the chewiness. It had plenty of sugar so that was the reason. I may add a cup of frozen blueberries but the Meyer lemons which I have a full tree right now is so great with all that healthy skin.
It’s a recipe I can work with and I love using the whole Meyer lemon.
I will make again with 2 eggs. Thank you.
I think this cake is the most flexible recipe on my site (or anywhere) because it seems that everytime someone changes it, it still comes out great. If you would PLEASE just follow the metric measurements as written, you will end up with the cake as it is supposed to turn out. You’ve made so many changes you have no idea how it is supposed to taste. I’m glad you liked your version.
Hello,
I am making this today so my rating will be 3 so I can continue. Your metric is off quite a bit in 4 ingredients. The sugar is fine. The all purpose flour is not 410 but 320.
The butter is incorrect. I will use avo oil anyway which is 109. Butter to me dries baked goods out. That’s my own opinion.
The Greek yogurt full fat is 142 vs 150
The Meyer lemons at 450 yield 2 cups so I will make that change also.
I think it will be delicious. I mill my own flour with wheat berries so I consistently use the metric scale to weigh everything except the salt or yeast. It is very accurate. I think maybe the drying out complaint is too much flour. Not sure if 2 cups of meyers would be an issue. I will let you know as I am rolling my sleeves up now.
Thanks
PLEASE, OH PLEASE do not make this cake with those changes. Either use the metric (which is the original recipe) or use the cups as written and you will end up with a 5 star cake. Make all your own changes and you’re on your own. Please just write a comment without rating a recipe you’ve not made as it’s not fair to give it any rating without trying it first :(
Please don’t tell me what is wrong when nothing is wrong. I do not share any recipe that is not ready to go, and this one is perfect as written. I don’t understand why you even follow a recipe at all if you want to make all these changes without trying it as written first? I honestly suggest you find another recipe to try.
We don’t make cake very often, but this one is amazing. As it aged a few days, we discovered that Pinot Noir pairs fabulously with it. A delightful surprise!