This rustic and dense whole Meyer lemon cake is intensely lemony! It’s made with the entire lemon and semolina flour, drizzled with an olive oil and yogurt glaze.
Wait — did you say whole meyer lemon cake?
That’s right. If you’ve been reading my blog for a while, you might know I have a thing for anything lemon-y.
That is, things that contain lemon peel, juice, oil, zest, flesh…the whole thing!
In other words, the very essence of lemon is delicious to me.
Which is why I was drawn to this recipe for Whole Orange Cake from Sunset Magazine, which uses and the entire fresh orange to make the cake.
I care deeply for all kinds of citrus, including oranges, but when Meyer lemons are at their peak season they make a good swap for oranges.
What are Meyer lemons?
Meyer lemons are a cross between a type of tangerine and a lemon, so they have a milder, sweeter bite than the typical Eureka lemon.
The meyer lemon also has a more delicate, thin skin than regular lemons. They are a great choice to use whole – skin, flesh and all – in the batter.
There’s semolina in my version of this cake – it’s the same finely ground durum flour used to make pasta, with a nice mild yellow color that seems to get along with lemon.
And the cake smells incredible while it’s baking, kind of like a pot of spaghetti with lemon sugar all over it.
Well, not really like that, but it does have an enticing aroma while in the oven.
The resulting crumb is moist. And lemony.
So lemony, with just a tiny bit of bitterness from the peel. If you enjoy candied citrus peel, you’ll know the kind of sweet bitterness I’m talking about.
Emiko posted a recipe for an old-fashioned Italian semolina cake on her blog – I would love a bite of that, too!
- 1 tablespoon plus 1 stick butter (1/2 cup), at room temperature
- 1 tablespoon plus 1 cup all-purpose flour
- 2 Meyer lemons
- ½ cup semolina flour
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ cup natural cane sugar or granulated sugar
- 2 eggs, room temperature
- For glaze:
- 1 cup powdered sugar, sifted to remove lumps
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Greek yogurt (plain or vanilla flavored)
- 2 teaspoons fresh lemon juice
- Preheat oven to 325 degrees.
- Use your fingers to smear 1 tablespoon butter all over the inside and into the nooks and crannies of a small (3 - 4 cup capacity) Bundt pan (6 – 7 inches in diameter). Sprinkle 1 tablespoon of the flour into the pan and rotate to distribute the flour in an even coating over the butter. Knock out any excess flour by tapping the pan upside down. This is an important step to ensure your cake doesn’t stick to the pan.
- Cut the lemons in half, then into wedges. Remove the seeds. Put the lemons in a food processor and process until fairly smooth – it’s okay if some very small pieces of peel are visible – you should have about 1/2 cup.
- In a small bowl, whisk remaining 1 cup flour together with the semolina, salt, baking powder and baking soda.
- Beat the remaining stick of butter with the sugar in the bowl of an electric mixer on medium speed until fluffy. Beat in the eggs one at a time.
- Add the lemon puree to the mixer and beat until combined, then add the flour mixture and stir until smooth. Spread the batter evenly into the Bundt pan.
- Bake 35-40 minutes, or until the top of the cake springs back to the touch and a toothpick emerges from the cake with a few moist crumbs. Cool the cake in the pan 10 minutes before turning out onto a rack to cool completely.
- To make the glaze, stir together all the ingredients until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.
Amount Per Serving: Calories: 226 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 140mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g