Meyer Lemon Labne Cake
Prep time 15mins
Cook time 45mins
Serves or Makes: 1 8-inch cake

Recipe Card


  • 6 ounces Meyer lemons (about 2 medium), cut into 1/8ths
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup neutral oil, such as grapeseed or avocado oil
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 cup labne, room temperature
  • 3 cups almond meal
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt

Optional Mix-ins


  • 3 tablespoons poppy seeds, (add with vanilla extract in step 3)
  • 1/2 teaspoon almond extract, (add with dry ingredients in step 4)
  • Powdered sugar, for dusting, optional


  • Step 1

    Preheat oven to 350F degrees. Coat an 8” round or square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.

  • Step 2

    Remove any large seeds from the lemon. Puree granulated sugar with the Meyer lemon in a food processor for 1 minute until completely smooth.

  • Step 3

    Add eggs to a medium-large bowl and whisk vigorously for 2 minutes until very thickened and frothy. Add vegetable oil, olive oil, and vanilla extract and whisk again for another 1 minute. Whisk in labne for about 30 seconds, then add in Meyer lemon mixture until completely combined.

  • Step 4

    Sift almond flour, baking powder, and kosher salt to bowl and stir until no dry spots remain. Transfer mixture to prepared pan.

  • Step 5

    Bake cake for 40-45 minutes, until edges are golden brown and the center is fully set- no jiggling! Let cool completely, then dust with powdered sugar, if desired, before slicing and serving.

  • Step 6

    Cake can be stored tightly wrapped at room temperature for 1 day or refrigerated for 1 week.