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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/meyer-lemon-syrup-cake-recipe/