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


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  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!

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