Meyer Lemon Tea Cake

Meyer lemons are a cross between a lemon and a mandarin orange, and have a sweet floral flavour, without the mouth-puckering tartness of normal lemons. When cooking with meyer lemons vs normal lemons you will need to adjust the sugar of your usual recipes.

Of course when I saw them in my local supermarket I had to grab a bag of them. I’m planning to make all sorts of meyer lemon-y things with it – my first was a meyer lemon tea cake.

My recipe is adapted from Joy of Baking’s Lemon Blueberry Bread – my recipe uses less sugar (and no blueberries!) and the end result is a light, airy, deliciously lemony cake that goes perfectly with a big mug of tea.


  1. 1 1/2 cups (195g) plain flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp salt
  4. Grated zest of two meyer lemons
  5. 1/2 cup (113g) unsalted butter, room temperature
  6. 1/2 cup (100g) castor sugar
  7. 2 large eggs
  8. 1 tsp pure vanilla extract
  9. 1/4 cup (120ml) milk
  10. 1/4 cup meyer lemon juice

Lemon Glaze:

  1. 3 tbls sugar
  2. juice of 1 meyer lemon


  1. Butter and flour a loaf tin
  2. Preheat oven to 180C (350F)
  3. Rub the zest and the sugar together to release the lemon oils
  4. Add softened butter and beat until light and creamy, about 5 minutes
  5. Add eggs one at a time, beating well between each egg
  6. Mix vanilla extract, milk and lemon juice together
  7. Sift flour, baking powder and salt
  8. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix till just combined or you’ll overwork the gluten in the flour and end up with a heavy cake
  9. Pour batter into prepared loaf tin and bake for 55-65 minutes, when the top is golden brown and a toothpick inserted into the centre comes out clean
  10. Make the lemon glaze while the cake is cooking
  11. In a small microwaveable bowl, stir together sugar with the lemon juice
  12. Microwave for 10-20 seconds or just until the sugar has dissolved
  13. When the bread is done, remove from oven
  14. Pierce the top of the hot loaf with a wooden skewer or toothpick and brush with the hot lemon glaze
  15. Cool loaf in the pan for about 30 minutes then remove from pan and let cool completely on wire rack


About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

10 responses to “Meyer Lemon Tea Cake

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