Choose meyer lemons that are firm rather than soft, for easier zesting. I used 3 tablespoons meyer lemon zest for extra lemon flavor. If using regular lemons, you will only need 2 tablespoons.
If you can’t find Meyer lemons, feel free to use regular lemons or try subbing in a little orange zest/juice with the lemons to mimic that Meyer lemon taste.
I strongly encourage weighing flour. It can make all the difference.
Glaze: Sift powdered sugar before adding lemon juice for easier mixing. The glaze is thin to get the extra boost from the meyer lemon. I found applying twice can get more on the cake.
FYI We tested this with olive oil- and it was so-so, not great. Also tested using 1/2 cup butter and two eggs, flavor and texture wers good, but did not mound, so more of a flat loaf – which I thought was fine.