Meyer lemon cake from Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery (page 132) by Brian Noyes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Plumberful on April 04, 2026

    This cake was very nice—easy to make, with a lovely texture; nice and moist. My family loved it for Easter brunch. I will make this again and again!

  • Cookin.Claire on January 14, 2020

    CAUTION!! This recipe makes more batter than a standard Bundt pan will hold! I ruined my first cake — and almost my oven — which was unfortunate because I used homegrown Meyer lemons. On my 2nd try, I used seven cups of batter for the cake and made a few cupcakes. But the baking time then needs to be adjusted. The taste of the cake is great otherwise!

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