Sunshine disguised

as a lemon, a Meyer lemon, that is. 

Let me get real original in naming this item.  Let’s see, how about, Meyer Lemon Cream Cake?

Yep.  That’ll do just fine.  :)


Today was my first time to experience this sweet sensation.  Admittedly, I was really beginning to wonder what all the buzz was about, I mean, after all, it’s  just a lemon.

Or is it?

Researching this fruit unraveled the mystery.   It is reputed to be the result of crossing the sweet orange, or tangerine with a lemon.  My research came after my bake.  I’d snuck a taste of the lemon as I was juicing it and had decided for an icing a tangelo would prove a nice alternative to any water used in the confectioners sugar drizzle.  It was as if magic had occurred; the tangelo put a bit of tang into the sweetness and mellow flavor of the Meyer. 

These little (or a bit larger than regular-sized ) lemons are a nice surprise.  I’m sure I’ll get more familiar with their flavor as the years continue.  I can’t see turning back now that I have headed in the proper direction.  Sunshine is always a joy.

No Meyer lemons on hand?  Go with the standard lemon, but do yourself a favor, pick up a Meyer and try it at least once in your lifetime.  You’ll be doing yourself a favor.  I promise!

Meyer Lemon Cream Cake

Preheat oven to 350 degrees.

 Assemble the following prior to baking:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 cup granulated sugar
  • 2 large eggs (room temp)
  • 1/2 teaspoon vanilla
  • 1/2 cup unsalted butter (room temp)
  • 4 ounces cream cheese (room temp)
  • 1/2 cup Meyer lemon juice (equivalent to two large Meyer lemons)
  • zest of one Meyer lemon

Un-iced and still as pretty as can be:


Sift flour, baking powder, salt into a small bowl.  Zest lemon, and  juice along with one or two additional Meyers until you have 1/2 cups of juice, add vanilla, along with zest and set aside.   Place room temp butter in mixer and whip on medium for two full minutes.  Add the room temp cream cheese and beat for an additional minute.  Next, add the cup of granulated sugar and continue beating for one additional minute.  Add eggs, one at a time, and beat for another minute.  Full beater time is five minutes at medium speed, but add ingredients as noted to get the proper emulsion. Now add sifted dry ingredients in thirds, along with the lemon juice, blending well, but not overbeating.

Pour into greased bundt pan* and  bake for 35 minutes.  Immediately remove from oven and allow to cool for 4 to 5 minutes before inverting on cooling rack.  Cool for an additional 15 minutes before drizzling with icing.  Allow cake to cool for another thirty minutes before slicing.  Refrigerate any uneaten cake due to the use of the cream cheese in the frosting.  (I know there’s not much in there, but play it safe with any dairy items that are uncooked.)


*The cake pan I used measured 8.5 inches, produces a small-to-medium sized cake.  This recipe will most likely result in about twelve to fourteen cupcakes if baked in standard sized muffin tins.   Reduce baking time to 15-18 minutes.  Test by using a toothpick inserted into the center.  …..

 Drizzle Frosting

  • 1 1/2, to 2 cups confectioners sugar (powdered sugar)
  • juice of one medium tangelo
  • 1 ounce cream cheese (room temp)




~ by coffeegrounded on March 20, 2009.

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