Meyer Lemon Cake

Meyer Lemon Cake

Meyer lemons are uniquely fragrant. Discovered as a natural variant of the lemon – thought to be a hybrid of the lemon and tangerine – they a bit sweeter than the usual Eureka, with a delightfully herbal note to the bouquet. Here they go into a richly textured cake that keeps well and will add a bright note to your weekday lunches along with Sunday brunch.
Course Dessert


  • 1 pound Meyer lemons to process for batter
  • 1 tablespoon fresh Meyer lemon juice
  • 2 slices Meyer lemons cut into six thineach for garnish
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole almonds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 eggs separated
  • 1 1/4 cups sugar
  • 1/2 teaspoon almond extract
  • 1/4 cup candied ginger finely diced
  • 1/2 cup powdered sugar


  • Put one pound of Meyer lemons into a pot and cover completely with water. Bring to a boil over a high temperature, and then turn the heat down to simmer for about 30 minutes. They should be softened.
  • Drain the lemons and then douse them in cold water – ice water if possible. Let them cool for about 10 to 15 minutes.
  • Drain again, and cut the lemons carefully into quarters, removing any seeds you come across. Try to keep the fruit intact to retain as much juice as you can.
  • Process the lemons in a food processor until they produce a thick purée.
  • Preheat oven to 350°. Prepare a 9-inch pan with a removable rim.
  • Process the almonds in the food processor until they are the texture of coarse cornmeal.
  • Add the ground almonds to a bowl. Add the flour, baking powder, and salt. Stir together to distribute evenly.
  • Measure the sugar and egg yolks into a second bowl. Whisk together until the mixture is thick and pale yellow. Continue to stir as you add the lemon purée and the almond extract.
  • Now, stir in the almond mixture.
  • Add the candied ginger and stir to combine thoroughly.
  • Beat the egg whites in a separate bowl until stiff peaks form.
  • Gently fold the egg whites into the batter. Spread the batter immediately into the prepared cake pan.
  • Bake for about 1 hour. The edges of the cake should begin to pull away from the pan.
  • Place the pan on a rack and cool for about 15 minutes bef9ore opening the sides and removing the cake from the pan.
  • To make glaze, measure the powdered sugar and the 1 tablespoon Meyer lemon juice into a small bowl. Stir together until the glaze is smooth and well combined. Pour and spread it evenly over the cake.
  • Garnish with the Meyer lemon slices and serve.


Note – You will need a food processor for this recipe.
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