Meyer Lemon Cake With Lemon Cream Cheese Frosting Recipe

Indulge in the bright, citrusy flavors of this Meyer Lemon Cake! Made with fragrant Meyer lemons (a sweeter, less acidic variety), this cake boasts a moist crumb and is topped with a tangy lemon cream cheese frosting. Perfect for any occasion, this recipe is surprisingly easy to follow. Discover the magic of Meyer lemons – their unique sweetness makes this cake a true delight. Find Meyer lemons at your local grocery store (like Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs) during their season (November to May).

Prep Time 25 mins
Cook Time 100 mins
Calories 678.5 kcal
Protein 11g
Rating 3.7 (10 Reviews)
Meyer Lemon Cake With Lemon Cream Cheese Frosting 37

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meyer Lemon Cake With Lemon Cream Cheese Frosting

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How to Make Meyer Lemon Cake With Lemon Cream Cheese Frosting

  1. Preheat oven to 325°F (160°C). Grease, flour, and line the bottom of a 9 or 10-inch tube pan with parchment paper.
  2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  3. In a large bowl, cream together 2 large eggs and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy (about 2 minutes).
  4. With the mixer on low speed, gradually add 1 cup vegetable oil, 1/2 cup fresh Meyer lemon juice, 2 tablespoons Meyer lemon zest, and 1 teaspoon vanilla extract. Mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in 1 cup sour cream until no streaks remain.
  7. Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. **Frosting:** In a large bowl, beat 1 cup (2 sticks) softened unsalted butter and 8 ounces cream cheese with an electric mixer until smooth.
  10. Add 3 cups powdered sugar, 2 tablespoons Meyer lemon juice, 1 tablespoon Meyer lemon zest, and 1 teaspoon vanilla extract. Beat until light and fluffy (about 2 minutes).
  11. Frost the cooled cake. Refrigerate for at least 30 minutes before serving. Store leftover cake in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

257g

Fat

57g

Carbs

28g

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Sweets & Sides Desserts American Vegetarian Holiday Recipes Baking

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Time To Make Course Preparation Desserts Cakes Number Of Servings 4 Hours Or Less