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Meyer Lemon Butter Cake

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

Meyer Lemon Butter Cake on BluebonnetBaker

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.

Meyer Lemon Butter Cake on Bluebonnet Baker

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.

Meyer Lemon Butter Cake by Bluebonnet Baker

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.

Meyer Lemon Butter Cake on Bluebonnet Baker

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 on BluebonnetBaker

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!


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


  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.


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

Did you make this recipe?

Tag me on social (@bluebonnetbaker) so I can see how awesome you are!

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Monday 26th of January 2015

Thanks for such a quick response. I'll definitely give that a try. I love anything lemon and definitely want this cake to work, so will try your suggestion and see if that works. Thanks again for responding so quickly.


Monday 26th of January 2015

Hi Amber. Love the new site. Liked the old one, too, but your sister did a great job here! I have a question on this cake. I tried it, and it has a wonderful taste, but it came out super thin, like a pancake almost! I thought it was because I made a mistake and put the butter in the first one too soon. So I remade it. It still turned out super thin. I thought I used the wrong size pan, so I measured was the right size pan, so not sure why it was so thin. I noticed that in the directions it said to mix the eggs, sugar, lemon juice and extract until light and fluffy; mine never got light and fluffy, just very liquidy. I used fresh lemons just picked from my son's meyer lemon tree I let the butter cool, but not so that it solidified, so I'm not sure what I did wrong. Any suggestions? The batter, when poured into the springform pan, was very liquidy. I'd really like to try this cake again, but mine looked nothing like your was only about 1/2" tall if that. As I said, it tasted wonderful.....but very dense.


Monday 26th of January 2015

Hey Norma,

Thanks so much for your kind words about the new look!

I'm not 100% sure why the cake is thinning out so much, especially if our pans are the same size. I'm wondering if your Meyer lemons are just a bit more acidic than mine were, and that's preventing the eggs from fluffing up.

Change up the order of how you're mixing those ingredients. Add just the eggs and sugar to the mixer, and whip them on high so that the eggs start to get light and fluffy. Add the butter slowly to that, with the mixer still going, and then the lemon juice. Hopefully that'll incorporate enough air to get your texture closer to mine.

Weekend Links & Photos | Simple Bites

Sunday 25th of January 2015

[…] Meyer Lemon Butter Cake :: Bluebonnet Baker […]

Aimee @ Simple Bites

Saturday 24th of January 2015

Everything is so, so pretty over here. Love the new look! Congratulations.

I'm so glad I saw this cake before I preserved all my Meyer lemons. Looks like our Sunday dinner will have a dessert after all. xo


Sunday 25th of January 2015

Aww, thanks, Aimee! I love the look too. I hope your crew loves the cake as much as we did. Love you, sweet friend!