• Prep Time: 10 mins
  • Cooking Time: 50 mins
  • Serves: 16

Meyer Lemon Loaf Cake

  • Recipe Submitted by on

 Ingredients List

  • 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


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.
In small bowl, combine the flour, baking powder, and salt. Set aside.
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.
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.
Pour the batter into the prepared loaf pan and give it a few shakes onto the counter to release any air bubbles.
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.
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.

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