Lemon Cakes

lemon cake.jpg


  • 1 ¼ cups all purpose flour
  • ½ cup + 2 tablespoons sugar
  • 2 eggs + 1 egg yolk
  • ½ cup melted Lemon Brooklyn Buttery butter
  • ¼ cup sour cream
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Zest & juice of 1 lemon
  • 1 cup water
  • 1 cup sugar
  • 2 to 3 Meyer lemons


Candy the lemons 24 hours in advance:

  • Slice Meyer lemons into 12 thin circles.
  • In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes.
  • Remove the slices from the sauce pot and dry overnight on greased parchment paper.

Next day

  • Preheat oven to 325°F.
  • Grease a muffin tray and then lay a candied lemon slice in each muffin cup.
  • In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream.
  • In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter.
  • Scoop about 1½ ounces of batter into each muffin cup. Bake for 12 to 14 minutes.
  • Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.
Josh Greenlemon