The Ultimate Meyer Lemon Cake Recipe


Citrus season is exactly the brightness we need during the last stretch of winter. For this recipe, I highlighted my favorite citrus, Meyer lemons, in a delicious layered cake!

Lemon Curd eggs sugar lemon juice salt lemon zest Meyer Lemon Cake unsalted butter room temperature all-purpose flour buttermilk baking powder baking soda salt sugar lemon zest room temperature


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Lemon Buttercream butter, softened powdered sugar sifted lemon zest vanilla Candied Lemons/ Lemon simple syrup sugar water Meyer lemon thinly sliced, seeds removed


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In a medium pot, fill about halfway with water and bring to a simmer. In a heatproof bowl that can rest over the pot without touching the water, whisk together eggs, sugar, zest, and lemon juice.


Place the bowl onto the pot and stir constantly, making sure to not let any of the curd cook onto the bottom of the bowl. Continue until the curd is thick.


Transfer to a container and cover with plastic wrap. Allow to cool in the refrigerator for 30 minutes.


Line baking sheets with parchment paper. Preheat oven to 350. In a stand mixer, cream together butter and sugar. Add vanilla and lemon zest. In a measuring cup, whisk together buttermilk and eggs. Whisk together flour, baking powder, baking soda, and salt in a third bowl.


In three batches and at a low speed, alternate adding ingredients to the mixer bowl: flour mixture, then buttermilk mixture, then flour mixture again. Finish mixing by folding the batter. Don't over mix.


Pour batter into the pans of choice. Watch the cake closely after about 10 minutes. The thin layers are done when you can gently push down on the top and it springs back, about 15 minutes. Allow to cool completely before frosting.


Wrap the cake in plastic wrap until use. Using a serrated knife, trim the top of the cake if a hump formed during baking. Try to cut the cake pieces as close together as possible to avoid waste.

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