This iced meyer lemon cake is light and sweet but the tanginess of the lemon brightens it up! It’s almost like a pound cake, but not as dense. You can’t resist it!
I had a lemon loaf in Chicago and there was something about that white icing that just made it so very perfect. So all these years I’ve said I’d make my own but then never even tried out of pure laziness. Haha! I finally hunkered down and figured it out and it’s phenomenal!
What Ingredients Do You Need for Iced Meyer Lemon Cake?
This recipe is your standard cake recipe. No big surprises except for maybe cake flour, but I guess cake flour in a cake shouldn’t be surprising…ha! The combination of cake flour and all purpose flour makes the fluffiest, moist cake. Anyway…here is everything you will need:
- Cake Flour
- Baking Powder
- Baking Soda
- Lemon Zest
- Meyer Lemon Juice
- Lemon Extract
- Whole Milk
- Sour Cream
- Lemon Juice
- Powdered Sugar
- Lemon Juice
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make and Iced Meyer Lemon Cake
There are three different steps for this recipe…the cake, the glaze, and the icing. After you make the cake, you cover it in a delicious buttery lemon glaze and then after it cools, the lemon icing! It’s lemon from top to bottom and heavenly! Here are the general steps:
For the Cake
- Preheat oven and prepare a loaf pan.
- Whisk dry ingredients together in a small bowl.
- In a separate small bowl, whisk together the eggs and sour cream.
- Add the dry ingredients to a stand mixer and combine with the flour.
- Add half of the egg mixture and the lemon juice and milk.
- Mix until smooth.
- Add the rest of the egg mixture and mix until everything is combined.
- Pour into loaf pan and bake.
- Make the lemon glaze while the cake is baking.
For the Glaze
- Melt the butter on the stove top in a small pan or in the microwave in a bowl.
- Add the sugar and lemon juice and stir to combine.
- Whisk in the vanilla until the sugar is dissolved.
- When the cake is ready, remove it from the oven and poke all over with a toothpick.
- Pour the glaze over the whole loaf then let it cool completely.
For the Icing
- Combine all the ingredients for the icing in a small bowl by whisking them together.
- PRO TIP: If you want the icing to be white, use all milk and skip the lemon juice.
- Pour the icing over the whole cake.
- Serve by itself or with fresh berries.
All of these steps in greater detail can be found in the recipe card at the end of this post.
Can This Recipe Be Made in an 8 x 8″ Square Pan?
Yes! Both a 9×5″ pan and an 8×8″ pan hold about 8 cups of batter. Baking time will remain about the same, maybe slightly less.
Can I Make This Recipe in Mini Loaf Pans?
Yes, this recipe works great in mini loaves. It will make about 3 mini loaves. Bake at 350 degrees for about 35-45 minutes.
What is the Difference Between Meyer Lemon and Regular Lemons?
Regular lemons are larger and brighter in color.
Meyer lemons have a smoother skin, and they are smaller and rounder than regular lemons.
Meyer lemons are less acidic and have a sweeter taste than regular lemons.
Does Lemon Cake Need To Be Refrigerated?
Lemon cake can be stored in the pantry. It will last a few extra days if you keep it in the fridge.
How Long Will Lemon Cake Keep?
Lemon cake will store well for 3 days at room temperature.
Cake should be covered to store.
Can You Freeze Lemon Cake?
Double wrap the cake in plastic and foil and freeze for up to 3 months.
It is time for the iced meyer lemon cake of your dreams! Bold and bright lemon flavor is added every step of the way and it’s glorious!
More Lemon Desserts:
- Lemon Poppy Seed Muffins
- Classic Lemon Bars
- Lemon Drop Cookies
- Lemon Jello Cake
- Blender Lemon Curd
- Lemon Raspberry Bars
- Lemon Cremesicle Cookies
- Glazed Lemon Cookies
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Iced Meyer Lemon Cake
- 1 Cup Cake Flour
- 3/4 Cup Flour
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 Cup Sugar
- 1 Tablespoon Lemon Zest (2 lemons)
- 3 Eggs large
- 7 Tablespoons Sour Cream
- 1/2 Cup Butter unsalted, softened, cut into tablespoons, *see note
- 1 Tablespoons Meyer Lemon Juice
- 1 Tablespoon Whole Milk
- 1 teaspoon Vanilla
- 2 Tablespoons Lemon Extract
- 3 Tablespoons Butter
- 4-5 Tablespoons Lemon Juice
- 3 Tablespoons Sugar
- 1/2 teaspoon Vanilla
- 1 Cups Powdered Sugar
- 2 Tablespoons Lemon Juice or milk **see note
- 1 Tablespoon Milk
For the Cake
- Preheat the oven to 350 and grease and flour a 9 x 5” loaf pan.
- In a bowl, whisk together the flours, baking powder, baking soda and salt. Add in the sugar and lemon zest and whisk well to incorporate the zest into all of the dry ingredients.
- In a small bowl, whisk together the eggs and sour cream.
- In a standing mixer, add the flour mixture and butter and beat until fluffy, about 2 minutes.
- While mixing, add half of the egg mixture along with the lemon juice, lemon extract and milk.
- Increase the speed up to medium and beat until smooth. Scrape down the bowl.
- Add the remaining egg mixture and beat until everything is combined and then spread into the prepared pan.
- Bake for 55-60 minutes or until a toothpick comes out clean, meanwhile prepare the lemon glaze.
For the Glaze
- In a small pan or bowl, melt the butter. Immediately, combine the sugar, lemon juice and butter and then whisk in the vanilla until the sugar is dissolved.
- Remove the cake from the oven and use a toothpick or cake tester to poke holes over the cake and pour the glaze over.
- Set aside on a cooling rack to cool for 30 minutes and then invert onto the rack for 1 hour to cool completely.
For the Icing
- In a bowl, whisk together the icing ingredients.
- Pour the icing down the very center the cake and gently spread the icing to cover the entire cake using a spatula.
- Serve alone or with a sprinkling of fresh berries.
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