Name: Meyer Lemon Labne Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup labne; Zest of 2 Meyer lemons; Juice of 1 Meyer lemon; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla extract

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Table of Contents: Meyer Lemon Labne Cake

Meyer Lemon Labne Cake

Welcome to a dessert that feels like a warm hug with a sunny twist. If you love the bright zing of citrus and the comforting richness of a moist cake, this Meyer Lemon Labne Cake is your new go-to. At once elegant and easy, it’s perfect for weekend brunches, holiday gatherings, or a quiet afternoon treat with tea. Using creamy labne—a silky Middle Eastern strained yogurt—this yogurt cake delivers a tender crumb and dreamy moisture that lingers with every bite, all kissed with the floral sweetness of Meyer lemons.

Introduction: Meyer Lemon Labne Cake

There’s something timeless about a yogurt cake—its simplicity, its versatility, its ability to bring people together over shared plates and warm conversation. But this Meyer Lemon Labne Cake elevates that tradition with a luxurious Middle Eastern twist. At its heart is labne, a thick, creamy, strained yogurt that’s a staple in Mediterranean and Middle Eastern desserts. When baked, labne not only adds incredible moisture but also a subtle tanginess that balances the cake’s sweetness, resulting in one of the most moist cake recipes you’ll ever taste—without being heavy or dense.

This golden-hued marvel stars Meyer lemons, a hybrid citrus with a sweeter, floral aroma than regular lemons. Their rind and juice infuse the batter with a sunshine-like brightness, while the almond meal lends a delicate nutty depth and gluten-free convenience. Whether you’re serving it at a Passover seder, a spring garden party, or a cozy weeknight dinner, this cake impresses with minimal effort. It’s easy comfort food for family dinners yet fancy enough for a dinner party dessert board. Bonus? It’s made in one bowl (mostly), and it only gets better with time.

Alternate Names & Variations

This Meyer Lemon Labne Cake goes by many delightful names, depending on where you find inspiration. You might search for it as:

– Lemon Labne Cake (a simpler variation with regular lemons)
– Middle Eastern Yogurt Cake (highlighting its regional roots)
– Mediterranean Almond Cake (gluten-free and nut-rich)
– Lemon Poppy Seed Labne Cake (when adding poppy seeds for crunch and flavor)
– Moist Almond Meal Dessert (a gluten-free and grain-free option)

Fans of moist cake recipes will love the optional additions like poppy seeds for texture or almond extract for a double dose of nutty warmth. It’s the kind of yogurt cake that invites creativity while staying true to its comforting core.

Ingredients: Meyer Lemon Labne Cake

FOR THE CAKE:

– 6 ounces Meyer lemons (about 2 medium), sliced into 1/8-inch rounds

– 1 cup granulated sugar
– 2 large room-temperature eggs
– 1/3 cup neutral oil, such as grapeseed or avocado oil
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon pure vanilla extract
– 1 cup Karoun Labne Spread & Dip
– 3 cups almond meal, preferably blanched and finely ground
– 1 tablespoon baking powder
– 3/4 teaspoon kosher salt
– Whipped cream (optional), for serving

OPTIONAL MIX-INS:

– 3 tablespoons poppy seeds (add with vanilla extract in step 3)

– 1/2 teaspoon almond extract (add with dry ingredients in step 4)
– Powdered sugar, for dusting (optional)

Why we use these ingredients: The Meyer lemons offer a sweet-tart balance, while labne replaces sour cream or buttermilk—adding moisture without excess dairy. Almond meal gives a tender gluten-free crumb, and the olive oil contributes a faint peppery depth that complements the citrus.

Step-by-Step Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform or round cake pan, then line the bottom with parchment paper for easy release.

2. Simmer the Lemon Slices: In a small saucepan, cover Meyer lemon slices with water and bring to a boil. Reduce heat and simmer for 10 minutes to mellow the lemon’s bitterness. Drain and pat dry. Set aside.

3. Zest & Extract Flavor: Use a microplane to zest both lemons (you’ll use all 6 oz). Add the zest to a large mixing bowl with sugar, eggs, oils, vanilla extract, and optional poppy seeds. Whisk for 2–3 minutes until smooth and slightly pale. Chef Tip: The sugar helps extract oils from the zest, boosting flavor.

4. Incorporate Labne: Gently whisk in the Karoun Labne until fully blended. It may look lumpy at first—just keep whisking.

5. Add Dry Ingredients: In another bowl, whisk together almond meal, baking powder, kosher salt, and optional almond extract. Gradually fold into the wet mixture using a spatula until just combined. Avoid overmixing.

6. Assemble & Bake: Arrange the blanched lemon slices in a decorative pattern over the pan’s base. Pour batter over them evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Chef Tip: If the top browns too quickly, tent with foil.

7. Cool & Serve: Let cool in the pan for 20 minutes, then release and transfer to a wire rack. Serve slightly warm, dusted with powdered sugar, and topped with whipped cream.

Recipe Card Block (Quick Reference)

This Meyer Lemon Labne Cake takes 15 minutes of prep, bakes in 50 minutes, and has a total time of 1 hour 5 minutes. It yields 8 generous slices, making it ideal for sharing. Each serving contains approximately 420 calories, depending on optional garnishes. The cake’s balance of citrus, creaminess, and nuttiness makes it a standout among Middle Eastern desserts and a favorite in moist cake recipes. Best enjoyed within 2–3 days—though it freezes beautifully.

Why This Recipe Works & Expert Tips

This Meyer Lemon Labne Cake works because every ingredient serves a purpose: labne ensures a luscious, moist texture; almond meal creates a tender, gluten-free crumb; and Meyer lemons deliver a bright, floral flavor without overpowering tartness. The dual oil (neutral + olive) adds depth, while the blanched lemon slices become candied and elegant, not bitter. It’s easy comfort food for family dinners yet sophisticated enough for elegant entertaining.

Expert Tips:
– Use room-temperature labne and eggs to ensure a smooth batter.
– For extra lemony zing, add a thin lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) after cooling.
– Substitute regular lemons in a pinch, but reduce the slices slightly—they’re tarter.
– This qualifies as a gluten-free and grain-free dessert, ideal for Passover or dietary preferences.
– Pair with a floral white wine or green tea to complement the citrus notes.

Storage, Freezing, and Reheating Tips

Store your Meyer Lemon Labne Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The fridge intensifies the flavors, making leftovers even better. For longer storage, wrap individual slices tightly in plastic and freeze for up to 3 months.

Thaw overnight in the fridge or at room temperature for 2–3 hours. For a warm, gooey sensation, reheat frozen slices in a 325°F oven for 10–15 minutes or in the microwave for 20–30 seconds. This makes it a perfect make-ahead dessert for holiday meals or easy weeknight meals where dessert is non-negotiable. It’s one of the most forgiving moist cake recipes to store and transport.

People Also Ask: Meyer Lemon Labne Cake

How to make Meyer lemon labne cake?

Making Meyer Lemon Labne Cake starts by blanching lemon slices to remove bitterness, then zesting them for maximum flavor. In a bowl, whisk zest, sugar, eggs, oils, vanilla, and optional poppy seeds until creamy. Blend in labne, then fold in almond meal, baking powder, and salt. Pour into a lined pan over the lemons and bake at 350°F for 45–55 minutes. It’s a simple one-bowl (mostly) yogurt cake with gourmet appeal. Serve warm with whipped cream or plain—either way, it’s a standout among moist cake recipes.

What is labne cake?

A labne cake is a rich, tender dessert that uses labne—a thick, strained Middle Eastern yogurt—as a key ingredient instead of sour cream or buttermilk. Labne adds moisture, a subtle tang, and creaminess to Middle Eastern desserts. It often features citrus, nuts, or honey and is known for its dense yet airy crumb. This Meyer Lemon Labne Cake is a modern version, elevated with floral lemons and almond meal. It’s gluten-free, easy to make, and beloved in homes across the Mediterranean and beyond.

Can you use Greek yogurt instead of labne in a cake?

Yes, you can substitute Greek yogurt for labne in a yogurt cake, but there are key differences. Labne is thicker, creamier, and less watery, which prevents runny centers. Use the thickest full-fat Greek yogurt available and consider straining it for 1–2 hours using cheesecloth to remove excess liquid. This mimics labne’s consistency. While the flavor will be slightly lighter, this substitution works well in moist cake recipes seeking a healthy twist. Just avoid low-fat or non-fat versions—they lack the body needed for optimal texture.

What are the origins of labne cake?

The labne cake traces its roots to Middle Eastern desserts, where labne (also called kishk or tzfatit) is a staple. Originating in Lebanon, Syria, and Palestine, these cakes were traditionally rustic, sweetened with date syrup or honey, and studded with nuts. Over time, they evolved with citrus—especially lemon and orange—inspired by Mediterranean flavors. Today’s Meyer Lemon Labne Cake is a modern fusion, combining ancient traditions with contemporary techniques. It’s part of a broader trend of yogurt cake innovations that celebrate regional ingredients like labne and almond meal.

Conclusion: Meyer Lemon Labne Cake

I fell in love with this Meyer Lemon Labne Cake the first time I made it—on a rainy Sunday, with a cup of Earl Grey and a quiet house. Now, it’s my secret weapon for impressing guests and treating myself. It’s that rare dessert that’s simple but soulful, festive but low-fuss.

Whether you’re serving it at Passover, a spring brunch, or just because, it delivers smiles and second helpings. Try it with poppy seeds for crunch, almond extract for warmth, or keep it classic. Snap a photo, share it with friends, and let us know how yours turned out. One bite, and you’ll understand why it’s one of the best moist cake recipes to grace a dessert table in years.