Meyer Lemon Almond Tea Cake

February 26, 2015

Our Meyer lemon tree is exploding!! Seriously, there’s more fruit than we know what to do with. We’ve given plenty away to family, friends and neighbors, but it just keep on coming! I think it’s about time to strip it down, juice, and freeze for later. But first, a good Meyer lemon recipe is in order. Audrey has been experimenting with different lemon cakes for a couple weeks now, and finally settled on this slight adaptation from the one and only, Tartine. It’s perfectly moist due to the sugary glaze and a big helping of almond paste. You can find almond paste at the grocery store, but I included simple instructions on how to make your own.

Meyer Lemon Almond Tea Cake by @HonestlyYUM

Meyer Lemon Almond Tea Cake by @HonestlyYUM

Meyer Lemon Almond Tea Cake by @HonestlyYUM

Meyer Lemon Almond Tea Cake by @HonestlyYUM

Meyer Lemon Almond Tea Cake by @HonestlyYUM

Meyer Lemon Almond Tea Cake by @HonestlyYUM

Meyer Lemon Almond Tea Cake by @HonestlyYUM



For the cake

  • 3/4 cup pastry flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 3/4 cup almond paste
  • 1 cup sugar
  • 1 cup unsalted butter (at room temperature)
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 teaspoons grated Meyer lemon zest
  • powdered sugar for dusting (optional)

For the glaze

  • 6 tablespoons Meyer lemon juice
  • 3/4 cup sugar

For the almond paste

  • 3/4 cup whole blanched almonds
  • 1 cup confectioners sugar
  • 1 large egg white


For the almond paste

  • Grind the almonds into a fine powder in the food processor.
  • Add the confectioners sugar and blend well.
  • Transfer to a bowl and stir in the egg white until smooth. If not using right away, store in the refrigerator and bring back to room temperature before using.

For the cake

  • Preheat the oven to 350°.
  • Butter and flour your bundt pan. Use either one 8.5 inch pan, or two 6.5 inch pans.
  • Sift the flour, baking powder, and salt together and set aside.
  • Add the almond paste to a stand mixer and mix on low until the paste is broken up (approx. 30 seconds).
  • With the mixer still on low, slowly add the sugar until incorporated.
  • Add the butter one tablespoon at a time.
  • Stop the mixer, scrape down the sides of the bowl to reincorporate, then turn the mixer back on at medium speed for 3-4 minutes.
  • Meanwhile, mix the eggs, vanilla, and almond extract into a small bowl and whisk until just combined.
  • Once the butter/sugar mixture is fluffy and light in color, slowly add the egg mixture. Continue to mix on medium speed until incorporated.
  • Stop the mixer again and scrape down the sides of the bowl to reincorporate. Turn the mixer back on and mix on medium speed for another 30 seconds.
  • Stop the mixer, add the Meyer lemon zest and mix with a wooden spoon.
  • Finally, sift in the flour mixture in two batches, stirring well each time until the batter is well incorporated.
  • Pour the batter into your prepared pan and smooth the surface.
  • Place in the oven and bake for 40-50 minutes until a cake tester comes out clean.
  • Remove from oven and let cool in the pan on a wire rack for 5 minutes.

Glazing the cake

  • It’s very important not to make the glaze in advance. The glaze needs to be freshly made and the cake still warm for the glaze to penetrate the cake properly.
  • While the cake is still cooling in the pan, stir together the lemon juice and sugar in a small bowl.
  • Invert the cake onto a wire rack to remove it from the pan. Place a piece of foil or wax paper underneath the rack to catch excess glaze.
  • Brush the cake thoroughly with the glaze, and let the cake cool completely on the rack.
  • Serve at room temperature. Dust with powdered sugar (optional).

(images by HonestlyYUM; recipe adapted from Tartine)


Can you please tell me who makes that Bundt pan for the almond lemon cake.

Hello Todd, I was wondering : where did you (or Audrey) find your bundt cake mould?
I’ve searched the internet but couldn’t find it.
I stumbled upon this website and your snow cones cocktails only yesterday, thank you!

I made this cake recently and it is fantastic! I used a similar bundt pan and it is beautiful. I made a strawberry coulis to serve with it. I am about to grind almonds to make the almond paste, so that I can make it again for weekend guests. Thank you for the wonderful recipe.

This looks absolutely incredible! Can’t wait to make it. My two favorite things in one recipe, Meyer lemons and almond paste. Also, the bundt shape is beautiful! Thank you for sharing 🙂

Oh, well then this is a must for you, Arden. Let me know how it turns out!

Could we trade places for just a moment or two? I can smell the Meyer lemons just hearing you talk about them. That cake is fulfilling my every desire.

I literally gasped at that second photo. I love almondy lemon cakes, and this one looks like the ultimate. Love that you made your own almond paste! #badass

Aww, thank you Alanna! All the baking credit goes to my wife, Audrey 🙂

you can send meyer lemons my way, i love love to make vinaigrette with it …

Let’s talk about Tartine (aka Heaven). I went with a friend a few months ago, and she told me to get any type of tea/ quick bread. Normally, I don’t waste my calories on something that could pass for breakfast, but I obliged. oh my god. There is a crispy coating of sugar around the entire bread! How do they do that?! You must figure it out and teach me 🙂

Seriously, Christina!! I simply devour EVERYTHING from Tartine. And their chocolate croissants….

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