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Perfect Moist Meyer Lemon Cake

A zesty, refreshing dessert that combines the unique sweetness of Meyer lemons with a moist and fluffy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 305
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Ensure it’s Halal-certified
  • 1 cup Meyer lemon juice (about 4 to 5 Meyer lemons)
  • 2 large eggs Use room temperature for better mixing
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
  • Zest from 2 Meyer lemons Use fresh for best flavor
  • 1 cup plain yogurt Can substitute with Halal-friendly Greek yogurt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add one egg at a time, mixing well after each addition.
  5. Mix in the Meyer lemon zest and juice until well combined.
  6. Gradually add the dry mixture to the wet ingredients, alternating with yogurt. Begin and end with the flour mixture; mix until just combined.
  7. Pour the batter into the prepared pan(s) and smooth the top.
Baking
  1. Bake for 30-35 minutes for loaf or 25-30 minutes for round pans, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. For freezing, wrap tightly in plastic wrap and aluminum foil; it can be frozen for up to three months. Thaw at room temperature before serving.