This Meyer lemon cake recipe has Meyer lemon flavor in the cake, and frosting, and is topped with candied Meyer lemon peel.
Bake Sale Sheet Pan Meyer Lemon Cake
What do you do when you are inspired to make a Meyer lemon cake, but don't want to have any extra temptation at home. I saw this nice bag of Meyer lemons at Trader Joes, and I had a couple left on my own dwarf Meyer lemon tree, so I thought about making a cake. Luckily our church was in need of baked goods for their fish fry, so I was able to make the cake and then take it to the church.
I had to explain to the woman accepting donations why there was a piece missing because I needed it to take a photo for my blog post. She gave me an odd look but gladly accepted the cake.
Making Candied Meyer Lemon Peel
To give the cake a little extra color and flavor, I decided to make some candied peel to garnish the top of the cake.
- Using a simple garnishing tool to create long peels from the Meyer lemons.
- Next, blanch them in boiling water for 5 minutes.
- Remove and allow to dry.
- Then dissolve the sugar in water on the stove
- Add in the dried peel.
- Simmer for 15 minutes.
- Then remove the peels onto waxed or parchment paper and dust with more sugar.
Once dried chop up the peels for the cake.
I picked up a disposable pan from the dollar store, so the church did not have to worry about returning a baking pan to me.
It turned out bright and sunny, perfect for an early spring dessert.
My husband and I tasted it, and we decided that it was something that we would enjoy from a bake sale. I hope all of those who bought it enjoyed it too.
- 1 box yellow or white cake mix (3.4 oz)
- 1 box instant vanilla pudding
- 2 tablespoons Meyer lemon juice
- 4 cups powdered sugar
- 1/4 cup Meyer lemon juice approx. 2 lemons
- 1 teaspoon Meyer lemon zest
- 1 cup butter - softened
- 2 tablespoons or more of milk
Candied Meyer Lemon Peel
- ribbon of Meyer Lemon peel from 3-4 lemons
- 1 1/2 cups water
- 1 1/2 cups sugar
- extra sugar for dusting
- Mix cake mix according to package add the pudding mix and an extra egg if the box only calls for 2 eggs.
- Pour into a greased 13 x 9 sheet pan and bakes per the instructions on the box. Allow to cool.
- Make frosting and add to top of cake.
- Blanch the Meyer lemon peel in boiling water for 5 minutes. Remove and allow to dry.
- Next dissolve the sugar into the water and add the dried peel.
- Simmer for 15 minutes. Then remove to waxed or parchment paper and dust with more sugar.
- Once the candied peel has dried slightly, chop and add to top of cake.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 110mgCarbohydrates: 47gFiber: 1gSugar: 43gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.