1. This cake is filled TO THE TOP with lemon flavor.
2. It is probably the best lemon cake known to man.
Maybe not, but it might be. I haven’t tried every lemon cake on the planet (yet). It has a bright citrus flavor with a light and airy crumb… I don’t know how it happens, but it does. And it’s magical. Even though it’s no secret that I’m a chocolate girl at heart, every once in a while I crave something a little more… refreshing. Plus, it’s not really acceptable to eat chocolate cake for breakfast.
Lemon cake, on the other hand, is totally legit.
Replacing the lemons called for in the recipe with meyer lemons allows the ctirus flavor to really shine and keeps it light and refreshing instead of having the citrus flavor assault your tongue.
Like, I love lemons, but if you give me a lemony treat I can usually only eat so much of it before my mouth is just tired of the lemon flavor. It’s all “HEY I’M LEMON AND I’M HERE IN YO FACE,” where meyer lemon is like the regular lemon’s sweeter, more laid back cousin who is just like “Hey, what’s up? I’m kinda lemony and kinda sweet… whatevs.”
That being said, if regular lemons are your thing (ahem, BFF), go with that. I will happily use regular lemons later in the year when my darling meyer lemons are nowhere to be seen.
But, if you do get happen to find some meyer lemons in your basket at the store, bring them home and make this amazing sweet, citrusy cake. You will not be sorry. A little guilty, maybe, but not sorry. Not too guilty though, this cake has yogurt so it’s good for you! (Something like that)
Meyer Lemon Cake
Makes: 1 loaf
[ Printable Recipe ]
For the Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup vanilla yogurt*
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- ½ cup vegetable oil
For the Soak:
- ⅓ cup sugar
- ⅓ cup lemon juice
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
1. Preheat oven to 350 degrees and grease or line a 8 x 5 inch loaf pan
2. Whisk together flour, baking powder, and salt in a small bowl. In a large bowl whisk together the yogurt, 1 cup sugar, eggs, and lemon zest.
3. Slowly whisk dry ingredients into wet ingredients just until mixed. Gently fold in the vegetable oil until incorporated. Pour into prepared pan and bake about 50 minutes or until done.
4. While the loaf bakes, make your lemon soak by heating ⅓ cup lemon juice and ⅓ cup sugar in a small saucepan until the sugar is dissolved. Set aside while loaf finishes baking.
5. When loaf is done baking, cool in pan for 10 minutes, then transfer to a wire rack placed over a baking sheet. (To make clean-up easier, line the baking sheet with foil). Pour the lemon soak over the loaf and allow it to soak in while the loaf continues to cool.
6. Once the loaf is completely cooled, make your lemon glaze by mixing the powdered sugar and lemon juice. Drizzle over cake to your liking. Honestly, I think the cake was just perfect even WITHOUT the glaze, so if you want to skip this step, be my guest!
* Alternatively, you can use 1 cup of plain yogurt + 1/2 teaspoon of vanilla extract[ Recipe adapted from Barefoot Contessa at Home ]