I am a sucker for interesting citrus fruit so, when I see it, I need to try it. That's how I first experienced Meyer lemons, years ago and they immediately became a favorite ingredient.
Is there really a big difference between Meyer lemons and the regular grocery store ones we see every day? Yes! The difference is quite noticeable. Meyers are a cross between standard lemons and mandarin oranges. That accounts for their more dark yellow/orange tint and their sweeter flavor. Although they do have a tang, the acidity is far less than a regular lemon and the taste is much less harsh.
You can definitely make this cake with regular lemons and you'll have a delicious, tart dessert. But if you can find the Meyer lemons, they are worth trying. You'll notice that the flavor of the cake and the glaze is much less harsh while still giving you that fresh citrus tang. Enjoy!
Tip: I find the easiest way to ensure my cake comes out of the loaf pan easily is to rub the inside with the butter wrapper after I've added the butter to my mixer. Then I cut a swatch of parchment paper and use the butter to stick it down. Two binder clips keep the flaps down so that I can easily transfer my batter to the pan. Just take the clips off before putting the pan into the oven.
Meyer Lemon Loaf Cake
- 1 Stick (8 tablespoons) unsalted butter, at room temperature
- 1 Cup granulated sugar
- 2 Eggs
- 7 oz. Container plain Greek yogurt
- 2 Tablespoons Meyer lemon juice
- Zest of 2 Meyer lemons
- 1 Teaspoon vanilla
- 2 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon salt
- 1 Cup powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon Meyer lemon juice
- Zest of 1 Meyer lemon
- 1/4 Teaspoon salt
- Pre-heat the oven to 350 degrees and either butter and flour a standard loaf pan or line it with parchment paper.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer and cream together for a few minutes. You can also do this with a hand mixer.
- Beat in the eggs, Greek yogurt, vanilla, Meyer lemon juice and lemon zest.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet until combined.
- Pour the batter into the prepared loaf pan and bake for approximately 45 - 50 minutes or until a toothpick comes out clean. Allow to cool completely before glazing.
- To make the Meyer lemon glaze, whisk together the powdered sugar, milk, Meyer lemon juice, zest and salt until smooth. Drizzle over the cooled loaf cake.