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Talley Vineyards

Meyer Lemon Cake (Updated 2/17/17)

Meyer Lemon Cake (Updated 2/17/17)
Recipe Date:
February 17, 2017
Serving Size:
Cook Time:
Imperial (US)
Update notes: The original recipe had too much oil and called for butter and cake flour. The update eliminates some oil and calls for olive oil and regular flour. The result is a moist and intensely flavored lemon cake.
  • CAKE
  • 1/2 cup plus 2 Tbs olive oil (or substitute 10 Tbs of butter at room temperature)
  • 1 3/4 cups sugar, divided
  • 5 eggs
  • 4 medium Meyer Lemons, juice and zest
  • 1 1/2 cups flour (or substitute pastry flour)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/8 tsp cream of tartar
  • 1/2 cup powdered sugar
  • 1 Meyer Lemon, juice and zest
  • 1 tbsp heavy cream if the glaze is too thick (optional)
  • 2 lemons zest to garnish cake (optional)
  • fresh berries, whatever is in season

Preheat oven to 325°F, and grease a tube pan.

For the cake, in a stand mixer, cream together butter, oil, and 1¼ cups sugar. Add egg yolks, lemon juice, and zest. In a separate bowl, mix together flour, baking powder, and baking soda, then gradually add to lemon mixture and beat until combined. Set aside. Using the stand mixer, beat egg whites and cream of tartar until stiff peaks form. Gradually incorporate remaining ½ cup sugar. Gently fold egg white mixture into lemon mixture and stir just enough to incorporate. Pour mixture into the greased tube pan, and bake for 45 minutes, until a cake tester inserted comes out clean. Cool cake for 30 minutes, then remove from the pan onto a serving plate.

For the glaze, combine powdered sugar, lemon juice, and lemon zest in a saucepan and bring to a simmer. Only add the cream if the glaze is too thick.

Pour glaze over the cake. Serve the same day or the next. This cake improves with age.

Wine pairing: The tart and slightly bitter flavor of this cake, which is nice accompanied by some fresh fruit, makes it a good match with a sweet white wine, such as late-harvest Riesling or Sauvignon Blanc.