Description
A tender, tangy Meyer lemon cake made irresistibly moist with creamy labne, offering a bright citrus flavor and soft crumb.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in labne, vanilla, Meyer lemon zest, and juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan.
- Bake 35–40 minutes, or until a toothpick comes out clean.
- Cool completely before slicing.
Notes
For extra brightness, top the cake with a Meyer lemon glaze or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: meyer lemon, labne cake, lemon cake, citrus dessert