Meyer Lemon Honey Yogurt Tea Cake – a delicious recipe with butter, sugar, eggs, Honey, lemon zest, lemon juice freshly squeezed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Grease a 10-inch Bundt pan and set aside.
2
Cream butter and sugar until light and fluffy, 8 to 10 minutes. (This is where a stand mixer is handy.) Add eggs, one at a time, beating well after each addition. On low speed, add yogurt and Meyer lemon zest. Combine Meyer lemon juice and milk. Sift flour and baking powder together. Add dry ingredients to batter in mixing bowl, alternately with liquid mixture, beginning and ending with dry ingredients. Mix just until all ingredients are blended together. Pour batter into prepared Bundt pan. Bake for about 1 hour or until cake tests done. Cool in pan 10 to 15 minutes. Invert onto cooling rack. Cool completely.
3
When cake is cool, drizzle with Meyer lemon glaze, if desired.
4
Slice and serve. Makes 16 servings.
1218
kcal
Calories
48
g
Fat
178
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup butter, 2 cups granulated sugar, 4 large eggs, 3/4 cup yogurt Greek-style Honey-flavored, and more.
Yes, Meyer Lemon Honey Yogurt Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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