Meyer Lemons are still lemony but they are larger than regular lemons, and not as tart. There’s something mildly sweet about them. It was perfect to give this yogurt cake a nice lift. I’ve been eating this for breakfast…and it really is a great way to start the day – or end it.
Print
Meyer Lemon Yogurt Cake
- Total Time: 80 minutes
- Yield: 1 loaf cake 1x
Description
This Meyer Lemon Yogurt Cake is a delightful treat with a mild citrus flavor, perfect for breakfast or dessert.
Ingredients
- 2 Meyer lemons (zest and juice)
- 1 1/2 cups (360 ml) cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) plain yogurt
- 1 cup (240 ml) sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) powdered sugar (for icing)
- 2 tbsp Meyer lemon juice (for icing)
Instructions
- Preheat your oven to 350 degrees F. and grease or spray with baking spray a loaf pan.
- In a large bowl mix together the cake flour, baking powder, and salt. Set aside.
- Zest one of the lemons over a small dish and set aside.
- In another bowl or a mixer bowl, blend together the eggs, sugar, yogurt, vanilla, oil and lemon zest. Mix together well. Slowly add the flour mixture to the egg mixture, a little at a time, until mixed together.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes until golden brown on top and if you poke the center with a knife it comes out clean. Set on a wire rack to cool.
- While it cools, heat the lemon juice and sugar in a small saucepan stirring well, heat until the sugar dissolves completely.
- Place a wire rack over a baking sheet and turn out the cake on to it. Poke a few holes in the cake and carefully pour or brush with a basting brush the lemon juice until it’s all absorbed into the cake.
- Let cool completely. Now in a small bowl mix together the confectioners sugar and water, stir until all the sugar has dissolved and is smooth. Pour the icing evenly over the cake and spread with a knife. Let set and store in the fridge.
Notes
- Meyer lemons are less tart and slightly sweeter than regular lemons, making them ideal for this cake.
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can substitute regular lemons if Meyer lemons are unavailable, but the flavor will be more tart.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 50
If You Liked This Recipe, You’ll Love These
- Tangerine Yogurt Cake
- Perfect Lemon Cake with Lemon Syrup
- Lemon Cream Cake: Light, Buttery, and Irresistible
- Spring Strawberry Cake Roll
Frequently Asked Questions
What makes Meyer lemons different from regular lemons?
The article explains that Meyer lemons are larger than regular lemons and much less tart—there’s something mildly sweet about them. The notes confirm this: if you substitute regular lemons (which the notes say is possible), the cake will be more tart. Meyer lemons give the loaf a brighter, gentler citrus flavor that works well at breakfast.
What is the lemon juice step after baking and before the icing?
Once the cake comes out of the oven, heat the juice of 2 Meyer lemons with sugar in a small saucepan until the sugar dissolves, then pour or brush this syrup over the warm loaf that has been poked with a few holes. This allows the lemon syrup to absorb into the crumb before a second layer of powdered sugar icing is applied on top once the cake is fully cool. 
How should I store this cake?
The notes say to store in an airtight container at room temperature for up to 3 days. The recipe’s final instruction also mentions keeping it in the fridge after icing, so refrigeration is an option once the powdered sugar glaze has set.
It is hard to believe there are no comments on this cake. I’ve made many cakes over the years with Meyer lemons, and always come back to this one. In fact, I panicked when I couldn’t find it in my files.
When I saw this post, it not only reminded me to print the page, but to leave compliments for you. No matter which cake I make, THIS one is the cake that my husband applauds. Thank you!