Made with Greek yogurt and citrus olive oil, this sunny Meyer lemon loaf cake makes the perfect winter treat! This stir-together cake comes together quickly (no mixer required) and bakes up incredibly tender and delicious.
The Best Meyer Lemon Yogurt Cake
- Meyer lemon zest and juice – Meyer lemons are sweeter and more fragrant than regular lemons. Fresh Meyer lemon zest and juice add plenty of delicious lemon flavor to this cake.
- Meyer lemon olive oil – Bright and lemony, I love using Meyer lemon olive oil (or citrus olive oil) in this loaf cake. You can also use melted coconut oil or neutral baking oil.
- Greek yogurt and buttermilk – Greek yogurt gives this cake the best texture, and buttermilk makes each slice springy and light.
- Super fine almond flour – Ground from blanched whole almonds, almond flour gives this cake a moist and tender crumb.
To make the cake, simply whisk the dry ingredients together in a large mixing bowl and make a well in the center. Whisk the wet ingredients together in a medium mixing bowl until smooth, then add to dry ingredients and fold in just until combined.
Spoon the batter into a loaf pan, tap the pan to reduce air bubbles, and bake the cake until golden. Once cool, drizzle with lemon butter glaze (my favorite!). Enjoy this easy Meyer lemon cake!
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Best Meyer lemon cake recipes:Print
This bright and sunny Meyer lemon yogurt cake is perfect for citrus season! Made with Greek yogurt and citrus olive oil, you’ll love this easy lemon cake!
- 1 1/4 cups flour
- 1/2 cup super fine almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 2 Tbsp fresh Meyer lemon zest
- 1/3 cup Meyer lemon olive oil (or citrus olive oil)
- 1 large egg, at room temperature
- 3/4 cup Greek yogurt, at room temperature
- 1/4 cup low-fat buttermilk, at room temperature
- 2 Tbsp fresh Meyer lemon juice
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 2 tsp fresh Meyer lemon zest
- 2 Tbsp fresh Meyer lemon juice
- 3/4 cup powdered sugar, sifted
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
- Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
- Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
- Bake for 36 to 40 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
- For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.
Cake can also be made with 1/3 cup melted coconut oil or neutral baking oil. If you use a different oil, increase Meyer lemon zest in the cake to 3 tablespoons.
Keywords: Meyer Lemon, Lemon, Greek Yogurt, Almond Flour, Loaf Cake
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