Perfect for adding a bright, citrusy twist to your baking adventures, Meyer lemons bring a unique sweetness that’s simply irresistible. Whether you’re craving a tangy glaze or a moist, fluffy cake, our roundup of 17 Delicious Meyer Lemon Cake Recipes is sure to inspire. Dive into these amazing creations and discover your next favorite dessert that promises to dazzle your taste buds and impress your guests!
Meyers Lemon Pound Cake
Nothing beats the zesty kick of a Meyers Lemon Pound Cake to brighten up your day. This recipe? A game-changer. Let’s dive in.
Ingredients
- 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
- 2 cups granulated sugar (because sweetness is non-negotiable)
- 4 large eggs, room temp (they blend smoother, trust me)
- 3 cups all-purpose flour (sifted, for that airy texture we crave)
- 1/2 tsp baking powder (just a pinch to lift)
- 1/2 tsp salt (balances the sweetness)
- 1 cup whole milk (the fuller, the better)
- 2 tbsp Meyers lemon zest (the star of the show)
- 1/4 cup fresh Meyers lemon juice (squeeze it fresh, no shortcuts)
- 1 tsp vanilla extract (the secret whisper of flavor)
Instructions
- Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan. No sticking allowed.
- Cream butter and sugar together in a large bowl until light and fluffy. About 5 minutes—patience pays off.
- Add eggs one at a time, beating well after each. Room temp eggs are key here for a smooth batter.
- In another bowl, whisk together flour, baking powder, and salt. Dry team assemble.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined—overmixing is the enemy.
- Fold in lemon zest, lemon juice, and vanilla extract. The aroma? Divine.
- Pour batter into the prepared pan. Smooth the top with a spatula for an even bake.
- Bake for 60-65 minutes, or until a toothpick comes out clean. Golden perfection awaits.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Resist the urge to cut in early.
Just imagine: a moist, dense crumb with a tangy lemon punch. Serve it with a dollop of whipped cream and fresh berries for a next-level dessert experience.
Meyers Lemon Drizzle Cake
Bake this Meyers Lemon Drizzle Cake and watch it disappear faster than you can say ‘more!’ Its zesty, moist crumb and sweet-tart glaze are downright addictive.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup unsalted butter, softened (room temp is key for a smooth batter)
- 1 cup granulated sugar (because life’s too short for skimping on sweetness)
- 2 large eggs (room temp eggs blend better, trust me)
- 1/2 cup whole milk (the richer, the better for that tender crumb)
- 2 Meyers lemons, zested and juiced (their floral tang is unmatched)
- 1 tsp baking powder (the silent hero for that perfect rise)
- 1/2 tsp salt (balances the sweetness like a dream)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-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, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything’s evenly mixed.
- Beat in the eggs one at a time, then stir in the milk, Meyers lemon zest, and juice. The batter might look a bit curdled at this point—that’s totally normal.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Overmixing leads to a tough cake, so easy does it.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with the glaze (mix 1 cup powdered sugar with 2 tbsp Meyers lemon juice) while still slightly warm for maximum absorption.
Result? A cake that’s moist, bursting with citrus, and just sweet enough. Serve it with a dollop of whipped cream or a side of fresh berries for a next-level dessert experience.
Meyers Lemon Blueberry Cake
Oozing with zesty charm and bursting with juicy berries, this cake is your next obsession. Perfect for lazy Sundays or impressing your in-laws—no sweat.
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)
- 1/2 cup unsalted butter, softened (room temp is key for that smooth blend)
- 2 large eggs (let them lounge on the counter first)
- 1 tbsp Meyer lemon zest (trust me, the fragrance is everything)
- 1/4 cup fresh Meyer lemon juice (squeeze it fresh—no cheating)
- 1/2 cup buttermilk (adds a subtle tang that’s *chef’s kiss*)
- 1 cup fresh blueberries (toss them in flour to prevent sinking)
- 1 tsp baking powder (the unsung hero of rise)
- 1/2 tsp baking soda (for that perfect lift)
- 1/2 tsp salt (balances the sweetness like a pro)
Instructions
- Preheat your oven to 350°F—no guessing, use an oven thermometer.
- Grease a 9-inch round pan and line with parchment paper for a foolproof release.
- In a large bowl, cream butter and sugar until fluffy—about 3 minutes. Scrape the bowl halfway.
- Beat in eggs one at a time, then stir in lemon zest and juice. The aroma? Divine.
- Whisk together flour, baking powder, baking soda, and salt in another bowl. No lumps allowed.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Mix just until combined—overmixing is the enemy.
- Gently fold in blueberries coated in flour. This little trick keeps them from sinking to the bottom.
- Pour batter into the prepared pan and smooth the top. Tap it lightly to remove air bubbles.
- Bake for 40-45 minutes until a toothpick comes out clean. Rotate the pan at 20 minutes for even baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key—let it cool completely.
Dive into a slice of this cake, and you’ll meet a tender crumb with pockets of juicy blueberries, all wrapped in a citrusy hug. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra wow factor.
Meyers Lemon Coconut Cake
Sweeten your day with this zesty, tropical twist on a classic. Meyer lemon meets creamy coconut in a cake that’s as vibrant as your summer playlist.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup coconut flour (adds a subtle nuttiness)
- 1 cup granulated sugar (for that perfect sweetness)
- 1/2 cup unsalted butter, softened (room temp blends smoother)
- 3 large eggs (room temp eggs incorporate better)
- 1/2 cup coconut milk (the full-fat version for richness)
- 2 tbsp Meyer lemon zest (the star of the show)
- 1/4 cup Meyer lemon juice (freshly squeezed, no substitutes)
- 1 tsp baking powder (the lift you need)
- 1/2 tsp salt (balances the sweetness)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides to ensure even mixing.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Room temp eggs prevent the batter from curdling.
- Stir in the coconut milk, Meyer lemon zest, and juice. The mixture may look curdled but will come together with the dry ingredients.
- In a separate bowl, whisk together the all-purpose flour, coconut flour, baking powder, and salt. Tip: Sifting avoids lumps for a smoother batter.
- Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing leads to a tough cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Outrageously moist with a tender crumb, this cake bursts with bright lemon and tropical coconut. Serve it with a dollop of coconut whipped cream for an extra indulgent treat.
Meyers Lemon Chiffon Cake
Perfect for those who crave a dessert that’s both light and luscious, this Meyers Lemon Chiffon Cake is a game-changer. Packed with zesty flavor and a cloud-like texture, it’s a showstopper that’s surprisingly simple to whip up.
Ingredients
- 1 1/2 cups granulated sugar – I like to use organic for a cleaner taste.
- 2 cups all-purpose flour – Sifted, because nobody wants a lumpy cake.
- 3 teaspoons baking powder – The fresher, the better for that perfect rise.
- 1/2 teaspoon salt – Just a pinch to balance the sweetness.
- 7 large egg yolks – Room temp eggs blend smoother, trust me.
- 3/4 cup water – Filtered makes a difference in the batter’s purity.
- 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, fresh is non-negotiable.
- 1/2 cup Meyers lemon juice – Squeezed right before mixing for maximum zing.
- 7 large egg whites – Room temp again, they whip up fluffier.
- 1/2 teaspoon cream of tartar – Your secret weapon for stable peaks.
Instructions
- Preheat your oven to 325°F – A steady temperature is key for even baking.
- In a large bowl, whisk together sugar, flour, baking powder, and salt – Sifting avoids clumps, so don’t skip it.
- Make a well in the center; add yolks, water, oil, lemon zest, and juice – Mix until just combined; overmixing is the enemy of fluffiness.
- In another bowl, beat egg whites and cream of tartar to stiff peaks – They should stand straight up when you lift the beater.
- Gently fold the egg whites into the yolk mixture – Use a spatula and a light hand to keep the air in.
- Pour into an ungreased tube pan – The cake needs to cling to the sides to rise properly.
- Bake for 55 minutes – No peeking! Sudden temperature drops can cause sinking.
- Invert the pan immediately after baking – This prevents the cake from collapsing as it cools.
- Let cool completely before removing from the pan – Patience pays off with the perfect texture.
Get ready to slice into the most ethereal cake you’ve ever made. The Meyers Lemon Chiffon Cake is a citrusy dream, with a melt-in-your-mouth crumb that’s begging to be paired with a dollop of whipped cream or fresh berries for an extra pop of color and flavor.
Meyers Lemon Poppy Seed Cake
Kickstart your morning with this zesty, moist Meyer Lemon Poppy Seed Cake—bold flavors, easy steps, and unforgettable vibes.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1/2 tsp baking powder (freshness is key—check the date!)
- 1/4 tsp baking soda
- 1/8 tsp salt (a pinch of kosher salt makes all the difference)
- 1/2 cup unsalted butter, room temp (softened butter = smoother batter)
- 1 cup granulated sugar (for that sweet, sweet balance)
- 2 large eggs, room temp (they blend better when not cold)
- 1 tbsp Meyer lemon zest (the star of the show—zest before juicing!)
- 2 tbsp Meyer lemon juice (freshly squeezed, no bottles here)
- 1/2 cup buttermilk (adds a subtle tang and moisture)
- 1 tbsp poppy seeds (for that classic crunch)
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 medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing leads to a tough cake—fold gently.
- Fold in the poppy seeds until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 45 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unleash this cake’s potential by serving it with a dollop of whipped cream and extra lemon zest. The texture? Moist and tender, with a bright lemon punch that’ll wake up your taste buds. Perfect for brunch or as a sweet afternoon pick-me-up.
Meyers Lemon Yogurt Cake
Craving something tangy, sweet, and utterly refreshing? This Meyer Lemon Yogurt Cake is your next bake—bright, moist, and just the right amount of zing.
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 (I use fine sea salt for even distribution)
- 1 cup plain Greek yogurt (full-fat for maximum moisture)
- 1 cup granulated sugar (I like to reduce it to 3/4 cup for a less sweet bite)
- 3 large eggs (room temp eggs blend smoother, trust me)
- Zest of 2 Meyer lemons (the fragrance is everything)
- 1/2 cup vegetable oil (a neutral oil lets the lemon shine)
- 1/4 cup fresh Meyer lemon juice (strained to avoid pulp)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the yogurt, sugar, eggs, lemon zest, and oil. Whisk until smooth and homogenous.
- Gradually fold the dry ingredients into the wet mixture. Mix just until combined—overmixing leads to a tough cake.
- Gently stir in the lemon juice. The batter will be thick and slightly bubbly.
- Pour the batter into the prepared loaf pan. Bake for 50-55 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.
What you’ll love: the cake’s crumb is incredibly tender, with a vibrant lemon flavor that’s not overpowering. Serve it with a dollop of whipped cream and fresh berries for a stunning dessert, or enjoy a slice with your morning coffee for a bright start to the day.
Meyers Lemon Olive Oil Cake
This Meyer lemon olive oil cake is your next baking project. Trust me, it’s a game-changer with its zesty kick and moist crumb.
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 extra virgin olive oil (my go-to for that rich, fruity depth)
- 3 large eggs (room temp eggs blend smoother, just saying)
- 1/4 cup Meyer lemon juice (freshly squeezed, no shortcuts)
- 1 tbsp Meyer lemon zest (for that bright, aromatic punch)
- 1/2 tsp baking powder (the silent hero of lift)
- 1/4 tsp salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper for an easy release.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Tip: Sifting the flour avoids lumps for a smoother batter.
- In another bowl, beat eggs until frothy, about 2 minutes. Gradually add olive oil, lemon juice, and zest, mixing until combined.
- Pour wet ingredients into dry ingredients. Fold gently until just combined—overmixing is the enemy of tenderness.
- Transfer batter to the prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Drizzle with a simple lemon glaze while still warm for extra moisture.
Absolutely divine with a cup of tea, this cake boasts a tender crumb and a vibrant lemon flavor that’s not too sweet. Serve it with a dollop of whipped cream or fresh berries for a stunning dessert.
Meyers Lemon Almond Cake
Outshine any dessert table with this Meyers Lemon Almond Cake—bright, nutty, and irresistibly moist. Perfect for when you crave something zesty yet comforting.
Ingredients
- 1 cup almond flour (the finer, the better for that smooth texture)
- 1/2 cup all-purpose flour (I like to sift it to avoid lumps)
- 1 cup granulated sugar (for that perfect sweetness balance)
- 1/2 cup unsalted butter, softened (room temp blends like a dream)
- 3 large eggs (room temp eggs mix more evenly)
- 2 Meyers lemons, zested and juiced (about 1/4 cup juice—trust me, fresh is key)
- 1/2 tsp baking powder (the lift in every bite)
- 1/4 tsp salt (just a pinch to balance flavors)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy removal.
- In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
- Using an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice.
- Gradually fold in the dry ingredients until just combined. Tip: Overmixing can lead to a dense cake—stop when you see no flour streaks.
- Pour batter into the prepared pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy the cake’s tender crumb and vibrant lemon flavor, with a subtle almond richness. Serve it with a dollop of whipped cream or fresh berries for an extra special touch.
Meyers Lemon Ricotta Cake
Get ready to dazzle your taste buds with this zesty, creamy delight that’s as easy to make as it is to devour. Perfect for those who love a tangy twist on classic comfort.
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 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 cup whole milk ricotta (the creamier, the better)
- 2 Meyers lemons, zested and juiced (for that bright, sunny flavor)
- 1 tsp vanilla extract (the real deal, no imitations)
- 1/2 tsp baking powder (for that just-right rise)
- 1/4 tsp salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Tip: Use butter for greasing to add extra flavor.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Beat in the eggs one at a time, then stir in the ricotta, lemon zest, lemon juice, and vanilla extract. Tip: Fresh lemon juice makes all the difference here.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gently fold into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the edges are golden and 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.
Just imagine slicing into this cake to reveal its moist, tender crumb, bursting with the bright flavors of Meyers lemon and rich ricotta. Serve it with a dollop of whipped cream or fresh berries for an extra special touch.
Meyers Lemon Bundt Cake
Just when you thought lemon cakes couldn’t get any better, here comes the Meyers Lemon Bundt Cake—zesty, moist, and downright irresistible.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1 cup granulated sugar (because life’s too short for less sweetness)
- 1/2 cup unsalted butter, softened (room temp is key for that perfect creaminess)
- 3 large eggs (let them sit out for 30 mins to avoid a dense cake)
- 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 (aluminum-free for a cleaner taste)
- 1/2 tsp baking soda (to keep things light and fluffy)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan generously—nobody likes a stuck cake.
- In a large bowl, cream together the butter and sugar until light and fluffy. This is where the magic starts.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Patience pays off here.
- Stir in the vanilla extract, lemon juice, and lemon zest. The aroma should already be making your kitchen smell like a bakery.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Dry ingredients love company.
- 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 of fluffiness.
- Pour the batter into the prepared pan, smoothing the top with a spatula. A little wiggle ensures even baking.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Trust the toothpick, not the clock.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Resist the urge to peek—it needs this time to set.
Delightfully tangy and tender, this cake is a showstopper on its own or dressed up with a dusting of powdered sugar. Serve it with a dollop of whipped cream and fresh berries for a dessert that’s as beautiful as it is delicious.
Meyers Lemon Layer Cake
Viral doesn’t even begin to describe this Meyers Lemon Layer Cake. It’s zesty, it’s sweet, and it’s downright irresistible. Let’s bake the internet’s next obsession.
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 thumbprint)
- 3 large eggs, room temp (they blend smoother, trust me)
- 1 cup buttermilk (the secret to ultra-moist layers)
- Zest of 3 Meyers lemons (for that bright, sunny flavor)
- 1/4 cup fresh Meyers lemon juice (bottled just won’t cut it)
- 1 tsp vanilla extract (the good stuff, please)
- 1/2 tsp baking soda (freshness matters—check the date)
- 1 tsp baking powder (aluminum-free for no bitter aftertaste)
Instructions
- Preheat your oven to 350°F. Line two 8-inch cake pans with parchment—no sticking allowed.
- Cream butter and sugar in a stand mixer on medium until fluffy, about 3 minutes. Scrape the bowl halfway.
- Add eggs one at a time, mixing well after each. Tip: Room temp eggs prevent curdling.
- Whisk flour, baking soda, and baking powder in a separate bowl. Alternate adding dry ingredients and buttermilk to the butter mix, starting and ending with flour. Mix just until combined.
- Fold in lemon zest, juice, and vanilla. Tip: Zest lemons before juicing—it’s easier.
- Divide batter evenly between pans. Bake for 25-30 minutes, until a toothpick comes out clean. Tip: Rotate pans at 20 minutes for even baking.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack. Patience—warm cakes crumble.
Crave-worthy layers with a tangy punch, this cake shines with a dollop of whipped cream and fresh berries. Serve chilled for a refreshing twist.
Meyers Lemon Cheesecake
Dive into the zesty world of Meyers Lemon Cheesecake, where tangy meets creamy in a dessert that’s as vibrant as your summer playlist. Perfect for those who crave a bold twist on the classic, this recipe promises a smooth texture with a punchy lemon kick.
Ingredients
- 2 cups graham cracker crumbs (I always go for the honey-flavored ones for that extra sweetness)
- 1/2 cup unsalted butter, melted (room temp butter blends smoother, trust me)
- 24 oz cream cheese, softened (leave it out for an hour—patience pays off)
- 1 cup granulated sugar (because life’s too short for less sweetness)
- 3 large eggs (room temp eggs mix better, creating a silkier batter)
- 1 tbsp Meyers lemon zest (the star of the show, fresh is non-negotiable)
- 1/4 cup Meyers lemon juice (squeeze it fresh for that vibrant tang)
- 1 tsp vanilla extract (the secret whisper of flavor)
Instructions
- Preheat your oven to 325°F. A steady temperature is key to avoiding cracks.
- Mix graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into a 9-inch springform pan—compact it well to avoid a crumbly base.
- Bake the crust for 10 minutes. Let it cool while you whip up the filling. This step ensures a crisp foundation.
- Beat cream cheese and sugar on medium until smooth. Scrape the bowl often—lumps are the enemy of creamy cheesecake.
- Add eggs one at a time, fully incorporating each before adding the next. This patience ensures a uniform texture.
- Stir in lemon zest, lemon juice, and vanilla extract. The zest is where the magic happens, so don’t skimp.
- Pour filling over the crust. Tap the pan gently to release any air bubbles—silky smooth is the goal.
- Bake for 50-55 minutes until the edges are set but the center slightly jiggles. Overbaking leads to cracks, so watch closely.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents sinking.
- Chill in the fridge for at least 4 hours, though overnight is ideal. Good things come to those who wait.
Get ready to slice into a cheesecake that’s luxuriously creamy with a bright, lemony zing. Serve with a dollop of whipped cream and a sprinkle of lemon zest for an Instagram-worthy finish.
Meyers Lemon Ginger Cake
Bake this zesty Meyers Lemon Ginger Cake to brighten any day. It’s a tangy, spicy twist on classic comfort—perfect for those who crave bold flavors.
Ingredients
- 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 unsalted butter, softened (room temp is key for that perfect creaminess)
- 2 large eggs (let them sit out for 30 minutes—trust me, it makes a difference)
- 1 tbsp fresh ginger, grated (the fresher, the punchier)
- Zest of 2 Meyers lemons (their floral notes beat regular lemons any day)
- 1/2 cup buttermilk (adds a subtle tang and keeps the cake moist)
- 1 tsp baking powder (the unsung hero of lift and lightness)
- 1/2 tsp baking soda (for that perfect rise)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy removal.
- In a large bowl, cream together the softened 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. Tip: Scrape down the sides of the bowl to keep everything even.
- Fold in the grated ginger and Meyers lemon zest, distributing evenly throughout the batter.
- Alternately add the dry ingredients (flour, baking powder, baking soda, salt) and buttermilk to the batter, starting and ending with the dry. Mix until just combined—overmixing leads to toughness.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Kick back and admire your creation—this cake boasts a moist crumb with a vibrant kick of ginger and lemon. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra decadent touch.
Meyers Lemon Honey Cake
Flaunt your baking skills with this zesty Meyers Lemon Honey Cake—bright, bold, and unapologetically moist. It’s the kind of dessert that turns heads and steals the spotlight at any gathering.
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)
- 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, softened (room temp is key for that perfect creaminess)
- 2 large eggs (room temp eggs blend smoother, trust me)
- 1 tsp baking powder (the unsung hero of fluffiness)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
- Beat in the eggs one at a time, then stir in the honey, Meyers lemon zest, and juice. Tip: Freshly squeezed lemon juice gives the best flavor, so skip the bottled stuff.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to a tough cake, so fold gently.
- Pour the batter into the prepared pan and smooth the top. 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.
Delight in every bite of this cake—its tender crumb and vibrant lemon flavor are irresistible. Serve it with a dollop of whipped cream or a drizzle of extra honey for an extra special touch.
Meyers Lemon Lavender Cake
Whip up this Meyer Lemon Lavender Cake to dazzle your taste buds with its zesty and floral harmony—no fancy skills needed, just bold flavors and simple steps.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1 cup granulated sugar (because life’s sweet enough, but cake’s sweeter)
- 1/2 cup unsalted butter, softened (room temp is key—no shortcuts here)
- 3 large eggs (room temp eggs blend smoother, trust me)
- 1 tbsp Meyer lemon zest (that bright yellow skin packs a punch)
- 1/4 cup fresh Meyer lemon juice (squeeze it fresh—bottled just won’t do)
- 1 tsp culinary lavender buds (food-grade only, or it’s soap city)
- 1/2 cup buttermilk (the secret to ultra-moist cake)
- 1 tsp vanilla extract (pure, not imitation—flavor matters)
- 1/2 tsp baking powder (for that just-right lift)
- 1/4 tsp baking soda (balance is everything)
- 1/4 tsp salt (to make the flavors pop)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for a foolproof release.
- In a large bowl, cream together the butter and sugar until light and fluffy—about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
- Beat in the eggs one at a time, then stir in the vanilla, lemon zest, and juice. The mixture might look curdled, but it’s fine.
- Whisk together the flour, baking powder, baking soda, salt, and lavender buds in another bowl. Tip: Sift the flour to avoid lumps.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined—overmixing is the enemy of tender cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Here’s the deal: This cake is a fluffy, fragrant dream with a tangy lemon kick and subtle lavender whispers. Serve it with a dollop of whipped cream and a sprinkle of lavender for that Instagram-worthy finish.
Meyers Lemon Rosemary Cake
Get ready to dazzle your taste buds with this zesty, herb-infused delight that’s as vibrant as your summer playlist.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for that perfect crumb)
- 1/2 cup granulated sugar (because life’s sweet enough, but cake sweeter)
- 1/4 cup unsalted butter, softened (room temp is key for that smooth blend)
- 2 large eggs (let them lounge on the counter for 30 mins before baking)
- 1 tbsp Meyer lemon zest (trust me, the extra zing is worth the effort)
- 1 tbsp fresh rosemary, finely chopped (go fresh or go home)
- 1/2 tsp baking powder (the unsung hero of rise and shine)
- 1/4 cup whole milk (none of that skimmed stuff here)
Instructions
- Preheat your oven to 350°F (no guessing, use an oven thermometer).
- Grease a 6-inch cake pan with butter and dust with flour to prevent sticking.
- In a bowl, cream together butter and sugar until light and fluffy (about 3 mins on medium speed).
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Fold in the flour, baking powder, lemon zest, and rosemary with a spatula (gentle folds keep it airy).
- Gradually mix in the milk until the batter is smooth (no lumps allowed).
- Pour the batter into the prepared pan and smooth the top with the back of a spoon.
- Bake for 25-30 mins or until a toothpick comes out clean (set a timer, multitasking leads to overbaking).
- Let the cake cool in the pan for 10 mins, then transfer to a wire rack to cool completely.
You’ll love the moist crumb and the bold, citrusy punch paired with earthy rosemary. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for that extra wow factor.
Conclusion
Nothing beats the zesty delight of Meyer lemon cakes, and our roundup of 17 recipes offers something for every baker. Whether you’re craving something classic or adventurous, these cakes promise to brighten your table. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your baking adventures with friends by pinning this article on Pinterest. Happy baking!