Meyer Lemon Bundt Cake
A moist and delicious bundt cake with the sweetness of Meyer lemons. Perfect for afternoon tea or even breakfast!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cup granulated sugar
- 1/8 cup meyer lemon zest (approx. 3 lemons)
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 tbsp meyer lemon juice (approx. 1 lemon)
- 1/4 cup meyer lemon juice (approx. 2 lemons)
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350F and grease & flour a 12 cup bundt pan.* I use homemade cake release. Be sure to get in all the cracks of the bundt pan.
- 2
Whisk flour, baking powder, baking soda, and salt together, set aside.
- 3
In the bowl of an electric mixer, beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy.
- 4
Add eggs one at a time, fully incorporating after each addition.
- 5
Add vanilla.
- 6
Add flour and milk alternately, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- 7
Add sour cream and lemon juice and mix until combined.
- 8
Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
- 9
Bake for 50mins or until a toothpick inserted into the center comes out mostly clean.
- 10
Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack.
- 11
While the cake is still hot, poke it will a toothpick or skewer and immediately brush with syrup. Allow cake to cool completely.
- 12
Once cake has cooled, drizzle glaze over top.
- 13
Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside until cake is ready.
- 14
Place powdered sugar, cream, and vanilla into a 2 cup measuring cup. Stir with a fork until fully combined. Drizzle over cake.