meyer lemon tea cake

Someone wise once described Meyer lemons as the champagne of lemons, and I couldn’t agree more – their signature scent is sparkling and sweet, with a light and refreshing flavor that I simply adore in desserts. Here they shine in an effortless Meyer lemon tea cake, dressed up with a swirl of sweet Meyer lemon curd and a dusting of powdered sugar.

Meyer Lemon Tea CakePerfect for Easter and spring, this golden pound cake offers a delicious taste of sunshine. Serve topped with lemon curd and berries for a lovely lemon dessert!

Meyer Lemon Tea Cake

Meyer Lemon Tea Cake

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Meyer Lemon Tea Cake

Meyer Lemon Tea Cake


Meyer Lemon Curd

  • 1 tsp Meyer lemon zest
  • 3 Tbsp Meyer lemon juice
  • 3 Tbsp sugar
  • 1 large egg, at room temperature
  • 2 Tbsp unsalted butter, cut into small pieces


  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 Tbsp Meyer lemon zest
  • 1/4 cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup plain fat-free Greek yogurt, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature


  1. For the curd, whisk together Meyer lemon zest, juice, sugar, and egg in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
  2. Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  3. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Place sugar and Meyer lemon zest in a food processor and pulse for one minute.
  4. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  5. Spoon half the batter into prepared pan and tap the pan sharply to settle the batter. Top with spoonfuls of lemon curd (use about 1/4 cup total), and swirl in with a skewer. Spoon remaining cake batter over the lemon curd, and smooth the top of the batter with an offset spatula.
  6. Bake for 48 to 50 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack. Dust with powdered sugar before serving.


If you’d like to serve the cake with extra Meyer lemon curd, double the curd recipe and let chill for 2 hours before using. Baking pan: I used this Wildflower Loaf Pan






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  1. Hi Laura,
    Just wanted to share with you that my cake came out perfectly delicious 😋. Thank you for sharing another fantastic, pucker your lips recipe 😄

    1. Hi Audrey, I apologize for the delay – the recipe went missing during a site update, but I’ve added it back in now. Hope you enjoy the cake! 🙂

  2. Your bakes are so pretty! I made the morning buns and they turned out beautifully. Next up, this cake. Can you tell me, how did you achieve the design on top, if you’re willing to share your trick. Thank you!

  3. Hi Laura,

    How much lemon curd does this make? I want to make your meyer lemon morning buns, which call for 1/3 cup of the lemon curd and am wondering if I need to double, triple, etc. this recipe.

    Thank you!