Meyer Lemon Bundt Cake

April 1, 2016

Earlier in the week I was at the grocery store and spied some Meyer lemons, these lemons compared to their counterparts are smaller in size and have a sunnier disposition to their coloring. I knew I couldn’t leave the store without grabbing a handful or so and tossing them into my fruit bag. This is about the time of year they come into season, anywhere from late Winter to early Spring. Their delicate sweetness and bright tartness makes them perfect for cooking and baking with.  I googled a few recipes, everything from lemon bars to tarts, and even flourless cakes, all of which looked so enticing. However, I decided with a cake recipe that I’ve used in the past, tweaked the original recipe a bit and ended up with a lovely lemon bundt cake that happens to be so moist and gives you that subtle lemony pucker. Not sure if we’ll have any leftovers, but I think this would go nicely with my morning cup of joe.

Meyer Lemon Bundt Cake

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Serves: 6 Prep Time: Cooking Time:

Ingredients

For the cake mix:
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon sea salt (I used Hain)
1 1/4 cups unsalted butter
3 cups sugar
1/3 cup canola oil
Zest of about 5-6 meyer lemons
1/4 cup fresh meyer lemon juice
1 tablespoon vanilla extract
6 eggs
1/2 cup heavy cream

 

For the frosting:
1 cup powdered sugar
1 tablespoon meyer lemon juice
2 tablespoons milk

Instructions

Preheat oven to 350 degrees.

Grease 12-cup bundt pan with butter and coat with flour, be sure to tap and dump out excess flour.

In a bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed, until light and fluffy, about 3-5 minutes.

Add in oil, lemon juice, lemon zest, and vanilla extract, continue to mix until combined.

With mixer on medium speed add eggs one at a time, take care to scrape down batter after mixing is completed.

In a separate bowl, sift flour, baking powder, and salt, set aside.

With mixer on low speed add about 1/3 of the flour mixture at a time until all the flour mixture is used up and incorporated into the batter.

Whisk the cream with electric or handheld mixer (or manual if you are so inclined) until soft peaks form, fold into batter.

Pour the batter into the floured bundt pan, tap on the counter a few times to level out batter and get rid of any air bubbles. Bake in center oven for about 50-60 minutes until top is browned and a cake tester comes out clean. Allow to cool on baking rack for about 30 minutes, then turn the cake out onto baking rack to finish cooling.

To make the frosting, combine powdered sugar with meyer lemon juice and milk, mix until all ingredients are incorporated and consistency is similar to honey, add more powdered sugar to thicken or thin with milk. Drizzle over the cooled cake.

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