Description
Rich, moist, and bursting with citrus, this Meyer Lemon Butter Cake melts in your mouth with every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 tbsp Meyer lemon zest
- 1/4 cup Meyer lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest and juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with sour cream, mixing until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For extra zing, drizzle with a Meyer lemon glaze made from juice and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: meyer lemon, butter cake, lemon dessert, citrus cake