Meyer Lemon Syrup Cake Recipe

Introduction

This Meyer Lemon Syrup Cake is a bright and moist dessert perfect for citrus lovers. Infused with fresh lemon zest and soaked with a tangy syrup, it offers a delightful balance of sweet and tart in every bite. It’s simple to make and sure to impress at any gathering.

Ingredients

• 125 g unsalted butter (softened)
• 175 g caster sugar
• Zest of 1 Meyer lemon
• 2 eggs
• 175 g plain flour
• 10 g baking powder
• Pinch of fine salt
• 60 ml milk
• Juice from 2-3 Meyer lemons
• 50 g icing sugar

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter, caster sugar, and lemon zest until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Step 4: Gently fold in the plain flour, baking powder, and salt until just combined—avoid overmixing to keep the cake tender.
5. Step 5: Pour in the milk and stir lightly until the batter is smooth and uniform.
6. Step 6: Pour the batter into the prepared cake tin and bake for about 45 minutes, or until a skewer inserted into the center comes out clean.
7. Step 7: While the cake bakes, heat the Meyer lemon juice and icing sugar in a small saucepan over low heat until the sugar dissolves completely, creating the syrup.
8. Step 8: Once the cake is out of the oven and still warm, use a skewer to pierce holes all over the surface, then pour the warm syrup generously over the cake so it soaks in.
9. Step 9: Allow the cake to cool completely in the tin before removing and serving to enjoy the full citrus flavor and moist texture.

Tips & Variations

• For extra zest, add a tablespoon of finely chopped candied lemon peel to the batter.
• If Meyer lemons aren’t available, regular lemons make a fine substitute but may result in a slightly more tart flavor.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing treat.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 4 days. If refrigerated, bring it to room temperature before serving. This cake can also be frozen wrapped tightly for up to one month; thaw overnight in the fridge and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons can be used though the flavor will be more tart and less sweet than Meyer lemons. Consider reducing the lemon juice in the syrup slightly if you prefer a milder tang.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the skewer, bake for a few more minutes and test again.

Meyer Lemon Syrup Cake Recipe

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★★★★★

4.7 from 133 reviews

This Meyer Lemon Syrup Cake is a moist and tangy dessert that combines the bright citrus flavor of Meyer lemons with a tender buttery crumb. The cake is soaked with a sweet lemon syrup, enhancing its moistness and delivering an irresistible burst of fresh lemon taste in every bite. Perfect for afternoon tea or as a light dessert, this cake is simple to prepare yet impressively flavorful.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 125 g unsalted butter, softened
• 175 g caster sugar
• Zest of 1 Meyer lemon
• 2 eggs
• 175 g plain flour
• 10 g baking powder
• Pinch of fine salt
• 60 ml milk

Lemon Syrup

• Juice from 2–3 Meyer lemons
• 50 g icing sugar

Instructions

1. Preheat and prepare cake tin: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper to prevent sticking and ensure easy removal.
2. Cream butter, sugar, and lemon zest: In a mixing bowl, beat together the softened butter, caster sugar, and lemon zest until the mixture becomes light and fluffy, creating an airy base for your cake.
3. Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, to ensure a smooth batter.
4. Combine dry ingredients: In a separate bowl, sift together plain flour, baking powder, and salt. Gently fold this into the butter mixture until just combined to avoid overmixing.
5. Add milk and blend batter: Pour in the milk and stir lightly to create a smooth, cohesive batter ready for baking.
6. Bake the cake: Pour the batter into the prepared cake tin and bake in the preheated oven for approximately 45 minutes, or until a skewer inserted into the center comes out clean.
7. Prepare lemon syrup: While the cake bakes, combine the lemon juice and icing sugar in a small saucepan. Heat gently until the sugar has completely dissolved, forming a sweet and tangy syrup.
8. Soak the cake: Once the cake is baked and still warm, use a skewer to puncture holes all over its surface. Pour the lemon syrup generously over the cake, allowing it to soak in and keep the cake moist.
9. Cool and serve: Allow the cake to cool completely in the tin before removing and serving to let the syrup fully absorb and the flavors meld.

Notes

• Use Meyer lemons for a sweeter, less acidic lemon flavor compared to regular lemons.
• You can substitute plain flour with gluten-free flour for a gluten-free variation.
• Ensure the cake is slightly warm before pouring syrup for better absorption.
• This cake keeps well for up to 3 days when stored in an airtight container.
• For an extra touch, garnish with lemon zest or a dusting of icing sugar before serving.

Keywords: Meyer lemon cake, lemon syrup cake, moist lemon cake, citrus dessert, homemade lemon cake