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sugar-glazed Meyer lemon cake

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Rich with olive oil and sweetened with honey, this meyer lemon cake is bursting with bright lemon flavor! It has a dense, moist crumb and is topped off with a sweet meyer lemon and thyme sugar glaze that shatters when you slice into it.

  • Total Time: 1 hour 20 minutes (plus cooling time)
  • Yield: 8 servings (1 loaf)

Ingredients

Scale

for the cake:  

  • ½ cup granulated sugar
  • 1 heaping tablespoon Meyer lemon zest (from about 2 medium Meyer lemons or 4 small) 
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ½ cup olive oil
  • ¾ cup nonfat greek yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons Meyer lemon juice (from about 1 medium Meyer lemon or 2 small)

for the glaze:

  • ¼ cup + 1 tablespoon Meyer lemon juice 
  • 1 cup powdered sugar, sifted
  • ¼ cup granulated sugar
  • 1 teaspoon fresh thyme leaves
  • fresh Meyer lemon zest, for garnish if desired

Instructions

  1. Preheat your oven to 350℉. Lightly spritz 9-inch (8.5-inch works too!) loaf pan with cooking spray. Cut a rectangle of parchment paper and press it into the loaf pan, leaving some tabs that stick up on the sides. This makes it easy to lift out your cake once it’s baked. 
  2. Combine granulated sugar and meyer lemon zest in a small bowl, then use your fingers to pinch and rub the mixture together. I usually do this for a minute or two, just because it feels nice 🙂
  3. In a separate bowl whisk all-purpose flour, baking powder, baking soda, and salt until well mixed.
  4. In a third bowl, use a hand mixer to beat the eggs until light and fluffy. Add the lemon zest + sugar mixture and honey, then continue beating until pale yellow. Slowly add in the olive oil with the mixer running, beating until well mixed, then beat in the yogurt and vanilla extract. TIP: Spray the measuring cup with some oil to make the honey come out easier.
  5. Add the dry mixture in 2 batches, beating well after each addition. Put the mixer aside and add your meyer lemon juice to the batter, using a rubber spatula or wooden spoon to fold it in by hand. If you listen you can kind of hear the lemon juice and baking soda reacting – producing a whispery fizzle. 
  6. Pour the batter into your prepared loaf pan. Transfer to the oven and bake for 50-60 minutes, until a cake tester or toothpick inserted in the center comes out clean. 
  7. Let your loaf cake cool in the pan for about 5 minutes, then lift it using those parchment paper tabs and place it on a wire rack to cool completely. TIP: If there are any places where your cake is touching the pan directly you may need to run a knife along the edges to help it release. 
  8. Make the glaze by whisking meyer lemon juice, sifted powdered sugar, and granulated sugar together until the sugars are dissolved. Stir in the fresh thyme leaves. Pour over the completely cooled cake, using a pastry brush to smooth it into an even coating. TIP: It is important to sift the powdered sugar as this will help make your glaze smooth instead of lumpy. 
  9. Sprinkle some extra thyme leaves and fresh lemon zest on top of your cake if desired, then let it sit so the glaze can harden. Slice and enjoy! 
  • Author: kelly@crescentmoonkitchen
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

Find it online: https://crescentmoonkitchen.com/sugar-glazed-meyer-lemon-cake/