Meyer Lemon Bundt Cake

Another day, another lemon recipe! My tree keeps giving me Meyer lemons, so I keep making some yummy foods!

This past weekend, my Mom came over for our weekly family dinner. I made that amazing Meyer Lemon Chicken Piccata and it was such a hit! I kept with the lemony theme and made a Meyer Lemon Bundt Cake for dessert and we were all loving the citrus!

Bundt cake is always an easy dessert choice and can be used in so many ways – for brunch, for dessert, super sweet, a bit savory… lots of different options. And a citrus cake specifically has even more options because it has many flavor layers between the cake, the syrup and the glaze. It’s a special way to elevate even the most basic of cakes. Just make sure you leave enough time for it to bake as it takes longer than a standard cake!

What’s your favorite way to use lemons? Let me know in the comments below! Happy baking!

Meyer Lemon Bundt Cake

Servings: 12
Time: 1 hour, 20 minutes
Difficulty: medium
Print

Ingredients

Cake

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature
2 cups 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)

Syrup

1/4 cup meyer lemon juice (approx. 2 lemons)
1/4 cup granulated sugar

Glaze

1 cup powdered sugar
3 Tbsp heavy whipping cream
1 tsp vanilla extract

Directions

Preheat oven to 350F and grease & flour a 12 cup bundt pan.
Whisk flour, baking powder, baking soda, and salt together, set aside.
In the bowl of an electric mixer, beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy. Add eggs one at a time, fully incorporating after each addition. Add vanilla.
Add flour and milk alternately, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Add sour cream and lemon juice and mix until combined.
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.
Bake for 50mins or until a toothpick inserted into the center comes out mostly clean.
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. While the cake is still hot, poke it will a toothpick or skewer and immediately brush with syrup. Allow cake to cool completely. Once cake has cooled, drizzle glaze over top. Serve and enjoy!