February 2, 2011

Meyer Lemon Almond Cake with Lemon Glaze {Powernap}

Meyer Lemon Almond CakeThis is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap: I needed a cake to showcase the flavor of Meyer lemons for my lemon-loving parents.

My parents came to visit last week and we had a blast together. I loved showing them around our new town and watching them enjoy their granddaughter. You should have seen her face when they surprised her at school pick-up! Cooking-wise I had some fun, too.  During the course of their visit I gave them a preview of a few book recipes and treated them to some flavors they can’t get locally in Cooperstown. For example, my Mom can’t find Meyer lemons in upstate New York so I had baked her this Meyer lemon cake. It was inspired by my friend Merry’s cake recipe, though I tweaked the flavorings and used my favorite Fiori de Sicilia from King Arthur Flour in lieu of several other extracts. It was the perfect treat for snowy winter visit. This spring when they come back I’ll take them to our farmer’s market and we’ll bake with something with fresh strawberries!

Meyer Lemon Almond Cake


Meyer Lemon Cake with Lemon Glaze

adapted from The Merry Gourmet


1 ½ cups sugar
8 ounces almond pasta
¾ cup plus ¼ cup all-purpose flour
1 cup unsalted butter, cut into cubes
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon Fiore de Sicilia
Zest of 2 large Meyer lemons
6 large eggs
1 cup confectioners’ sugar
2 to 3 tablespoons Meyer lemon juice


Kitchen Product of the Day: This Cake Stand with Glass Dome is a great for keeping cakes fresh. Need one? Buy it here at my Amazon store!

  1. Preheat the oven to 325 degrees F. Butter a 9-inch diameter spring form pan, dust with flour, and tap out any excess.
  2. In a small bowl, whisk together ¾ cup flour, baking powder, and salt. Set aside.
  3. In an electric mixer fitted with a paddle, beat the butter, sugar, almond paste, and ¼ cup of flour until the mixture resembles sand. Add the cubes of butter, the extracts, and the Meyer lemon zest. Mix well, then add the eggs, one at a time, mixing well after each addition.
  4. With the mixer on low, add the flour to the wet ingredients bit by bit until just incorporated. Do not overmix. Pour batter into prepared spring form pan and bake for 65 minutes, or until the top is deep brown and is set in the center.
  5. Remove cake from oven and let the cake cool completely before removing the sides of the pan.
  6. To make the Meyer lemon glaze: Whisk the confectioners sugar with lemon juice. Drizzle it over the cake once the cake has cooled.

Naptime Notes

Naptime Recipe Serving ideas

This batter has all the right elements to make it perfect for naptime preparation. There is no need to take anything out ahead of time, simply enter the kitchen and start mixing. I found using the electric mixer immensely helpful here, but if you only have a wisk and bowl it is still doable.

Naptime Stopwatch

The whole batter only took about 15 minutes to make.

Naptime Reviews

This is a great winter cake to brighten your mood. We all adored it and you will, too!

More Naptime Recipes

15 Responses to “Meyer Lemon Almond Cake with Lemon Glaze {Powernap}”

  1. Maria says:

    Lovely cake!

  2. ButterYum says:

    Be still my heart, this sounds amazing!!!!!

    Thanks for sharing,

  3. Patti Wunder says:

    Oh, THIS looks divine! Will have to bookmark this for sure!

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  5. Lizthechef says:

    Love your twists on Merry’s wonderful recipe…I am a sucker for anything with Meyer lemon in it, as you well know!

  6. Okay, Kelsey, I have to say that all you people finding these Meyer lemons—you’re making me jealous! Gorgeous cake.


  7. Jscohen06 says:

    is this cake very dense or would it work as a layer cake? thanks!

    • Anonymous says:

      Hi! It is a little dense for a layer cake. I think a layer cake might be too rich.

  8. Jackie says:

    Hi Kelsey

    Can this cake be made in a bundt pan or loaf pan.

  9. […] of the fresh Meyer Lemon Marmalade he and Mom had just made. She had brought six (6!) pounds of Meyer lemons home with her from Connecticut and made a double batch of this recipe with my Dad after their trip. They work well together when […]

  10. […] Sunday: Easter Dinner – Roast leg of lamb (from Sierra Farms Lamb), Hasselbeck Potatoes, steamed asparagus (from Full Belly Farm), radish and herb salad with Meyer lemon dressing, Meyer lemon almond cake with lemon glaze […]