meyer lemon cake

A combination of the cold weather blues and second-semester seniordom has left me with zero motivation to do anything remotely academic. Instead, this past week I've preoccupied myself with "job hunting" (taking field trips to every bakery/cafe/froyo place around here), practicing piano, and finding something to make with my first-ever bag of Meyer lemons!

What's the big deal about Meyer lemons? They're sweeter than regular lemons (something like a cross between a lemon and an orange), they're perfect to bake with, and they were on sale. Really, it was the last part that did it.

This cake from Baking Bites will add some citrus-y zing to your dreary winter days. It's light and fluffy, full of lemon zest, and crisp on the outside. Sprinkle with confectioner's sugar and enjoy.


Meyer Lemon Cake

for the cake:

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter, room temperature
1 cup sugar
1 large egg
1 tbsp lemon zest
1/2 cup fresh lemon juice
/2 cup buttermilk*

for the streusel:

1/3 cup sugar
1/2 cup all purpose flour
1 tbsp lemon zest
pinch salt
1 tbsp fresh lemon juice
3 tbsp butter, melted


Preheat oven to 350F. Lightly grease a 9-inch square pan.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light. Beat in egg and lemon zest. Stir in one third of the flour mixture, followed by the lemon juice. Stir in another third of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing only until no streaks of dry ingredients remain. Pour into prepared pan.

Make the streusel: In a medium bowl, stir together sugar, flour, lemon zest and salt. Add in melted butter and lemon juice and stir with a fork until mixture is crumbly. Sprinkle evenly over cake batter.

Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan before slicing.

Serves 9-10.


* you can make your own buttermilk by filling a 1/2 cup measure with half a tablespoon of distilled white vinegar. fill the rest with milk, then let it sit for five minutes before using.