Meyer Lemon Buttermilk Cake


2 cups flour
1 teaspoon baking powder
1 cup sugar
1 egg, at room temperature
1/2 cup buttermilk, at room temperature
1/4 cup Meyer lemon juice
1/2 cup extra light olive oil*
zest of 2 Meyer lemons
pinch salt

for the glaze:
1/4 cup Meyer lemon juice
1/2 cup confectioners sugar
zest of 1 Meyer lemon

Preheat oven to 350. Grease and flour a standard loaf pan. In a medium bowl, whisk together the dry ingredients. Set aside.

In a medium bowl or the bowl of a stand mixer, beat together the egg, buttermilk, lemon juice, oil and zest. Slowly stream in the dry ingredients (while the mixer is running!) and mix to combine. Pour into prepared pan, bake 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Unmold to a wire rack and cool.

Whisk together the glaze ingredients. Drizzle over cake.

*I used Bertolli Extra Light Tasting Olive Oil but I bet there are other brands available too. It isn’t lighter calorie-wise but it has a lighter olive taste and a lower smoke-point than regular olive oil. You can also use canola oil.

My thoughts:

I wanted to use up the last bit of buttermilk my milkman delivered (I had already made this buttermilk cornish game hen recipe, buttermilk grits and two batches of pancakes) and had just about 1/2 a cup left, perfect for a little loaf cake. I really should make more loaf cakes, they are quick to put together and the yield is rather small which is perfect for the two of us. Some times I feel like making a cake but I know we can’t knock out a whole layer cake or batch of cupcakes by ourselves. The cake is very moist but don’t be tempted to skip the glaze, it provides the perfect amount of sweet and pucker to really bring the cake to life.

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  1. I made this tonight and wanted to thank you for such a perfect little snack cake recipe! My husband and daughter love the Starbucks lemon loaf so thought I'd try this on them…thumbs up from all three of us on this recipe! Delicious.

  2. I'm so glad you all enjoyed it! Thanks for the comment!

  3. Do you have a sense of approximately how many lemons you needed? I'm trying to figure out how many loaves I can make with my current lemon stock. Thanks!

  4. My Meyers were quite large, I used one for the whole recipe.

  5. I don't have access to Meyer lemons, so can I use regular lemons?? If so, what would I have to do to change the recipe???

  6. You can use regular lemon juice, it will be more tart. Meyer lemons are sweeter.