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Meyer Lemon Tea Cake

Meyer Lemon Tea Cake


Ingredients

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

Cake

  • 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

Instructions

  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.

Notes

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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