Meyer Lemon Loaf Cake is one recipe you are going to want to bookmark!  Seriously...lemon cake does not get any better than this beauty.  Moist, lemony goodness in every single bite.  Meyer lemons make this the best lemon cake I have ever made!

Have you cooked or baked with Meyer lemons yet?  If not, you are missing out.  Meyer lemons are only available for a short time and are a much sweeter, less acidic cousin to the lemons you find year round in the supermarkets.  They are a cross between a lemon and an orange and are native to China.  They make this loaf cake incredible.

I am a huge fan of Starbucks Lemon Loaf and dare I say, this cake is BETTER than that cake!?  I know, crazy. Starbucks Lemon Loaf cake is pretty darn good and I'd say my gold standard when it comes lemon cakes. But it's true,  I am in LOVE with this Meyer Lemon Loaf Cake!

One word of caution, Meyer lemons tend to be seedy little guys, so when you are juicing them for this recipe, make sure you do it over a strainer or use a juicer that strains out the seeds.  Trust me, you'll be glad you did.

I hope that you will give this cake a try before Meyer lemons disappear from the stores until next year!  This is a recipe that is going to made again in my kitchen before Meyer lemons are no longer available.

Meyer Lemon Loaf Cake

By Renee's Kitchen Adventures

Adapted from Ina Garten 

Delicious and moist lemon cake flavored with Meyer Lemons and topped with a lemony glaze for the perfect afternoon snack with a cup of tea!

Ingredients

• 1 1/2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup granulated sugar
• 2 TBS Meyer lemon zest (about the zest of two lemons)
• 3 large eggs
• 3/4 cup low-fat buttermilk
• 1/4 cup fresh Meyer lemon juice (about 1 lemon)
• 1/2 tsp. pure vanilla extract
• 1/2 cup canola oil (or other flavorless oil)
• For glaze:
• 1 cup confectioner's sugar
• 2 - 3 TBS. fresh Meyer lemon juice

Instructions

1. Preheat oven to 350 degrees F. Spray a 9" x 5" non-stick metal loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom and place inside.
2. In small bowl, combine the flour, baking powder, and salt. Set aside.
3. In large bowl, combine the sugar and the Meyer lemon zest. Mix with fingertips to release the oils into the sugar. (the sugar should turn a pale yellow-orange). To the sugar-zest, add the buttermilk, lemon juice, eggs and vanilla extract. Whisk well to combine.
4. Slowly mix the dry ingredients into the wet until just combined with a wooden spoon. Add in the oil and stir with wooden spoon until its incorporated into the batter.
5. Pour the batter into the prepared loaf pan and give it a few shakes onto the counter to release any air bubbles.
6. Bake in preheated oven for 45 -50 minutes, or until a toothpick inserted into center comes out clean. Remove from oven and allow to cool in pan for 10 minutes, then remove the cake and allow to cool to room temperature on wire rack.
7. Prepare the glaze by combining the confectioner's sugar with the 2-3 TBS lemon juice, until a thick glaze forms. Pour over the top of the cake. Let it set and harden a little before covering loosely with plastic wrap to store.

Yield: 1- 9"x 5" loaf cake | 16 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 50 mins.
Total time: 60 mins.
Tags: cake, lemon, Meyer lemon, dessert, snack, indulgence 

*This recipe is an indulgent recipe.  I am not supplying nutrition information.  Enjoy in moderation! 

Printable Recipe 

Check out more lemon-y goodness!! 

Meyer Lemon Parmesan Chicken

Meyer Lemon Cheesecake Bars 

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