Meyer Lemon Cake
Prep time: 
Cook time: 
Total time: 
Serves: medium sized bundt cake
A sweet & vibrant meyer lemon cake perfect for spring & summer!
What to get:
  • 1.5 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1.25 cups sugar
  • 3 eggs
  • ⅓ cup fresh meyer lemon zest (about 5 lemons worth)
  • ⅓ cup meyer lemon juice
  • ½ tsp vanilla extract (like Rodelle)
  • ¼ cup buttermilk
  • 1 T lemon infused Extra Virgin Olive Oil (if available)
  • ¾ cup Extra Virgin Olive Oil (EVOO) sweet variety like koroneiki or arbequina preferred
What to do:
  1. Preheat oven to 350 degrees.
  2. Whisk the flour, salt & powder together in a bowl.
  3. In large bowl of electric mixer, blend the sugar and eggs on medium until well combined (about 2 mins).
  4. Add vanilla, lemon zest and buttermilk, blending on low unit well combined (may have to scrape sides of bowl with spatula).
  5. Next, add in the lemon juice gradually, while mixer is on low.
  6. Add in dry ingredients ½ cup at a time, incorporating fully.
  7. Liberally grease & flour a small bundt pan or loaf pan, and pour batter evenly.
  8. Bake cake for ~35-54 mins (ovens may vary time), until toothpick comes out clean.
  9. Cool cake in the pan on a wire rack for about 20-30 mins,or until completely cooled.
  10. Invert pan onto flat plate or cutting board and remove cake from pan (may have to loosen edges with a knife first).
  11. Sprinkle cake with powdered sugar.
This cake is very easy, and we substitute the extra virgin olive oil for butter, and it pairs really well with the lemon! This cake is not overly lemon in flavor, but mild and delicious. This can be served with a drizzled icing on top, but I serve with powdered sugar. Stored well in an airtight container.
Serving size: slice
Recipe by the dinnervine at