Table of Contents: Meyer Lemon Butter Cake

Meyer Lemon Butter Cake

There’s something timeless about a slice of Meyer Lemon Butter Cake—warm, buttery, with a bright citrus kiss that lifts spirits and lights up dinner tables. For those in their 40s to 60s, this isn’t just dessert; it’s a memory in the making. Whether you’re hosting a cozy Sunday brunch, celebrating a wedding shower, or simply treating yourself after a long week, this moist butter cake delivers elegance and comfort in every bite. With its tender crumb and citrus-infused cake charm, it’s one of our favorite everyday cake recipes—simple enough for a weeknight, special enough for holidays like Easter or Mother’s Day.

Introduction: Meyer Lemon Butter Cake

Few desserts capture the soul of home baking quite like a Meyer Lemon Butter Cake. This recipe blends the rich depth of a classic buttery crumb with the delicate tartness of Meyer lemons—a sweeter, more floral cousin of regular lemons that’s becoming a favorite in gourmet kitchens. The result? A moist butter cake that’s neither cloying nor overly citrusy, just the right balance of richness and zing. Unlike dense lemon pound cakes, this version is lighter, more forgiving, and perfect for serving warm or at room temperature.

What sets this apart is its versatility. It stars as a citrus-infused cake for family dinners, but can easily become a centerpiece at showers or potlucks. Baked in a 9×13-inch pan, it’s practical for feeding a crowd—ideal for brunches, after-dinner sweet moments, or even as a homemade gift in a rustic jar with a ribbon. As one of our go-to everyday cake recipes, it strikes that sweet spot: impressive without being intimidating. Whether you’re a seasoned baker or someone who just wants a foolproof dessert, this Meyer Lemon Butter Cake belongs in your rotation.

Alternate Names & Variations

You might also know this Meyer Lemon Butter Cake as:

– Lemon Buttermilk Sheet Cake
– Meyer Lemon Glazed Butter Cake
– Easy Citrus Infused Cake
– Lemon Yogurt Cake (buttermilk variation)
– Southern-Style Lemon Bars (without crust)

This moist butter cake also shares roots with classic pound cakes and lemon poppy seed cakes, but stands out with its bright glaze and subtle floral notes from real Meyer lemon zest and juice. For a twist, try it as a citrus-infused cake with a mango or raspberry coulis, or top with candied Meyer lemon slices for an extra pop.

Ingredients: Meyer Lemon Butter Cake

For the Cake:

– 1 cup (230 g) unsalted butter, room temperature
– 2 cups (384 g) granulated sugar
– 4 large eggs, room temperature
– 1 tablespoon freshly grated Meyer lemon zest (from about 2–3 lemons)

– 1 teaspoon lemon oil or natural lemon essence (enhances citrus depth)
– 3 cups (375 g) all-purpose flour, spooned and leveled
– 1 teaspoon kosher salt
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 cup (237 ml) buttermilk, room temperature (key for moisture)

For the Glaze (stovetop caramel-inspired):

– ½ cup (115 g) unsalted butter
– 1 ¼ cups (240 g) granulated sugar
– 6 tablespoons freshly squeezed Meyer lemon juice (about 2–3 lemons)
– Pinch of kosher salt

Chef’s Note: Always use freshly squeezed juice and zest—it makes a world of difference in flavor!

Step-by-Step Instructions

1. Prep the Pan & Kit: Position a rack in the center of your oven and preheat to 350°F (175°C). Generously butter and flour a 9×13-inch baking pan, or line with parchment paper for easier removal.

2. Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar on medium-high for 3–5 minutes until pale, fluffy, and doubled in volume. This step builds the cake’s airy structure.

3. Add Eggs & Flavor: One at a time, add eggs, beating well after each. Scrape down the sides. Stir in Meyer lemon zest and lemon essence.

4. Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, and baking soda. This ensures even rising and prevents dense spots.

5. Alternate Mixing: With a spatula, alternately add the dry ingredients and buttermilk to the butter mixture—start and end with dry mix. Mix until just combined. Overmixing = tough cake!

6. Pour & Bake: Pour batter into the prepared pan. Smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean with a few moist crumbs.

7. Make the Glaze: While cake bakes, melt ½ cup butter in a saucepan over medium heat. Add sugar, lemon juice, and salt. Stir constantly and simmer for 5–6 minutes until slightly thickened and glossy. Remove from heat.

8. Glaze While Warm: As soon as the cake comes out of the oven, poke holes all over with a skewer. Immediately pour glaze evenly across the top. Let absorb for 15 minutes before serving.

9. Serve: Cool for 30 minutes for optimal texture. Slice with a warm knife for clean cuts. Garnish with extra zest or a lemon slice if desired.

Chef’s Tip: If using Meyer lemons during winter (peak season), store extras in the freezer—zest freezes beautifully!

Recipe Card Block (Quick Reference)

This Meyer Lemon Butter Cake takes 15 minutes to prep, 35 minutes to bake, and requires about 10 minutes for glaze and cooling setup. Total time is roughly 60 minutes, not including resting. It serves 12 generous slices, perfect for sharing at a book club or Sunday brunch. Each slice is approximately 380–400 calories, depending on portion size and serving style—light enough to enjoy without guilt, decadent enough to feel indulgent.

Why This Recipe Works & Expert Tips

This Meyer Lemon Butter Cake is a standout among everyday cake recipes because it’s foolproof, scalable, and deeply flavorful. The buttermilk and extra butter create a moist butter cake with a velvety crumb—no dry, crumbly mess here. The citrus-infused cake layer benefits from both zest (for aromatic oils) and essence (for intensity), while the glaze mimics a homemade lemon caramel, enhancing the Meyer lemon’s natural sweetness.

For easy comfort food for family dinners, this cake shines because it can be made ahead, doesn’t require frosting, and appeals to all ages. It’s not overly sweet, making it a great companion to tea, coffee, or even a sparkling mocktail. Unlike intricate layered cakes, this is a one-pan wonder—no piping, no tiers, just pure, joyful baking.

Expert Tip: If Meyer lemons are unavailable, substitute with ½ regular lemon + ½ orange zest and juice. It won’t be exactly the same, but still delicious as a citrus-infused cake.

Storage, Freezing, and Reheating Tips

Store your Meyer Lemon Butter Cake tightly covered at room temperature for up to 4 days. For longer freshness, wrap tightly in plastic and keep in the refrigerator for up to 7 days. The cold sets the glaze into a delightful syrup layer—many prefer it chilled!

To freeze, wrap unfrosted (or glazed) slices in plastic and aluminum foil. Place in a labeled freezer bag. Freezes beautifully for up to 3 months. Thaw at room temperature for 2–3 hours or in the fridge overnight. For best texture, avoid microwaving cold slices—reheat gently in a 300°F (150°C) oven for 10 minutes to revive moistness and flavor.

This makes it one of the most practical everyday cake recipes—great for batch-baking, care packages, or holiday prep.

People Also Ask: Meyer Lemon Butter Cake

How do you make a moist Meyer lemon butter cake?

A moist Meyer lemon butter cake starts with room-temperature ingredients—especially butter, eggs, and buttermilk—to ensure proper emulsification. Creaming the butter and sugar thoroughly builds air pockets, while fresh citrus zest and juice add moisture and bright flavor. The use of buttermilk is essential; its acidity tenderizes gluten and reacts with baking soda for a soft crumb. Finally, glazing while the cake is still warm locks in moisture and adds a syrupy richness. This combination creates a citrus-infused cake that stays tender for days—perfect for one of your favorite everyday cake recipes.

What is the difference between a butter cake and a sponge cake?

A butter cake like this Meyer Lemon Butter Cake uses a high proportion of butter and eggs, giving it a rich, dense-yet-moist crumb. It’s often called a “pound cake” due to the original 1:1:1:1 ratio of butter, sugar, flour, and eggs. In contrast, a sponge cake relies on beaten eggs for volume, with little or no fat—resulting in a light, airy, slightly dry texture perfect for layering with cream. The moist butter cake in this recipe is all about indulgence and stability, making it ideal for everyday cake recipes where flavor and ease matter most.

Can I add a glaze to this butter cake?

Absolutely! This Meyer Lemon Butter Cake already features a stunning stovetop glaze made from butter, sugar, and fresh juice—creating a glossy, lemon-caramel crown that soaks into the warm cake. Poking holes before glazing maximizes absorption. For variations, try a powdered sugar glaze (1½ cups powdered sugar + 3 TBSP lemon juice) for a lighter top. Or drizzle with creme fraiche or whipped lemon cream for gourmet appeal. Any citrus-infused cake benefits from a sweet-tart glaze, enhancing both look and taste.

What is the best way to store Meyer lemon butter cake?

The best way to store Meyer Lemon Butter Cake is at room temperature, tightly covered, for up to 4 days—the ideal window for peak flavor and texture. If your home is humid or warm, refrigerate for up to 7 days in a sealed container. The glaze will thicken slightly but still shine. For long-term storage, freeze individually wrapped slices for up to 3 months. Thaw at room temp or warm gently in the oven. Proper storage ensures your moist butter cake stays delicious, making it a reliable go-to in your collection of everyday cake recipes.

Conclusion: Meyer Lemon Butter Cake

If you’ve been searching for a Meyer Lemon Butter Cake that’s as easy to make as it is to love, you’ve found it. This recipe marries rich buttery flavor with the sophisticated brightness of Meyer lemons, creating a moist butter cake that’s just as home on a kitchen counter as it is at a holiday table. It’s the kind of dessert that sparks conversation, brings out smiles, and makes you feel like a baking rockstar—even if it’s just Tuesday.

We’d love to see your version! Share photos, tell us your tweaks, or drop a comment below. Did you try it with candied lemons? Add a lavender sprinkle? Let’s make this citrus-infused cake a community favorite. After all, every day deserves a little sweetness.

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