Meyer Lemon Butter Cake needs no frosting or frills. It's light and sweet, and perfect for snacking.

Here we are, y'all. New year, new you, right? Only, in my case, it's new year, new site!

I've been planning the move from Bluebonnets & Brownies to Bluebonnet Baker for more than a year.

It took me a while to get up the gumption to do it, but now that I've taken the leap, I'm SO happy I did.

I'm completely in love with this new design, new name, new header.

Don't you just love that gorgeous Bluebonnet flower? My extremely talented sister, Chellee, created the header for me.

I love it so much I want to marry it.. you know, if I weren't already married.

Everything about the old site is still here, just hopefully in a prettier, more user-friendly way.

There are still some kinks being worked out, (like missing photos), but they'll be worked out over the next month or so, in-between full time job and wifing and mothering.

So let's talk about this gorgeous cake. I made it to celebrate the launch of Bluebonnet Baker.

About a month ago, my dear friend, Cerys, sent me an entire box of Meyer lemons.

An entire flat-rate shipping box full of Meyer lemons, from the tree in her yard out in California. That is friendship, you guys.

James and I sat down one Saturday and made all things Meyer lemon to make sure we preserved everything those Meyer lemons had to give.

We made candied Meyer lemon peel (She Wears Many Hats has a great post on it, if you want to make your own), Meyer lemon soda syrup, and fresh Meyer lemon juice for this cake.

I knew immediately that I'd be making some sort of cake, and went to work looking through cookbooks and blogs for just the right thing.

I like a frosted cake as much as the next girl, but let me be honest.

With a 14 month old running around, ain't nobody got time to make frosting, let alone store a cake in a fridge packed with sippy cups and half eaten bananas and oranges.

Then I stumbled upon a few different recipes for Olive Oil Lemon Cake.

Each one looked light, with a generous crumb, and just a sweet dusting of powdered sugar.

This is the easy cake I needed. I gathered all the ingredients and waited for naptime.

Only.. somehow I missed an ingredient. A pretty key ingredient, if you're making Olive Oil Lemon Cake.

We were completely out of olive oil!

Carpe diem, I decided. Baking a cake happens so seldom around here, there's no way I'd get my ish together again anytime soon.

I looked around my kitchen.. Ahah! Plenty of Kerrygold Irish butter hanging out in the fridge.

There's nothing like grass-fed butter to take the place of olive oil, let me tell you.

Now, I've never had an actual olive oil cake at this point, so I can't speak to the differences when you use butter instead.

What I can tell you is that this cake is so fantastically light!

I feel no shame in admitting that I had a wedge or two for breakfast over the week, and it is a fantastic pick-me-up during naptime with a cup of tea.

All you need is a dusting of powdered sugar, and you're good to go!

Meyer Lemon Butter Cake Recipe

Yield: 10

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Meyer lemon butter cake is bright and fun. Full of all the lemon-y flavor you can handle!

4.5 Stars (2 Reviews)

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Ingredients

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• 4 eggs
• 1 cup granulated sugar
• ½ cup Meyer lemon juice, , freshly squeezed
• 1 tablespoon pure vanilla extract
• powdered sugar, for topping
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 tablespoons candied Meyer lemon peel
• ½ cup unsalted butter, , melted

Instructions

1. Spray a 9" springform pan with baking spray for baking and set aside. Preheat the oven to 350°F.
2. In a small bowl, combine flour, baking powder and kosher salt. Use a whisk to evenly combine the ingredients and aerate the flour.
3. Add the candied Meyer lemon peel and whisk again. Adding it to the flour mixture will cover the pieces with a bit of flour, allowing them to distribute evenly into the finished cake without all sinking to the bottom. Set aside.
4. Melt unsalted butter in a small saucepan on the stove or in a measuring cup in the microwave until just liquified. Set aside to cool.
5. In the bowl of a stand mixer, combine eggs, granulated sugar, Meyer lemon juice, and pure vanilla extract. Beat on medium speed until well combined, and light and fluffy.
6. When butter is no longer hot to the touch, slowly pour into the stand mixer while the mixer runs on low speed. Continue mixing until butter is completely incorporated.
7. Mix the dry ingredients to the wet by hand, stirring until just combined.
8. Pour batter into the prepared springform pan. Bake for 40-45 minutes, until golden brown.
9. Allow to cool for about half an hour in the pan, then remove to a wire rack to cool completely.

Notes

Recipe adapted from Meyer Lemon Olive Oil Cake on Hilah Cooking.

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