Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake

I love this time of year for many reasons, but one that really stands out is that winter yields Meyer lemons.  Okay what is a Meyer Lemon?  Well, it’s a cross between a mandarin orange and a lemon.  It originated in China and was brought to the US in the early 1900’s.  These fragrant little fruits are versatile and smells beyond fabulous!

For Christmas, my family always makes a cake so we can celebrate Jesus’s birthday.  Because I had several Meyer lemons, I thought I would create a light and delectable cake with a glaze to celebrate.  The cake turned out fabulously and it was a huge hit!



Meyer Lemon Bundt Cake: 

3 c + 6 tbl of unbleached cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, room temp
1 1/2 c white sugar
3 large eggs
Zest of 1 Meyer lemon
1/2 c Meyer lemon juice
1/2 c milk + 1 tbl Meyer lemon juice (stir to make curdle the milk and make a buttermilk mixture)
2 tbsp Meyer lemon juice
1 cup confectioners sugar

Preheat oven to 350F. Grease and flour your bundt pan. In a bowl, whisk together flour, baking powder, baking soda and salt.
In your mixing bowl with a flat beater attached, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by lemon zest. Stir 1/3 of the flour mixture into the butter mixture, follow with Meyer lemon juice. Add in additional 1/3 of the flour mixture, follow with the milk (buttermilk). Mix in remaining flour, mix until just combined. Avoid over mixing. Pour into prepared bundt pan.

Bake for 45 minutes or until lightly golden or until a toothpick inserted into the center comes out clean. Let rest in the bundt pan for 20 minutes and then invert to serving plate. While cooling, mix the Meyer lemon juice and confectioners’ sugar together. Drizzle over cake.


— Knead to Cook

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