Meyer Lemon Bundt Cake
This Meyer lemon bundt cake is moist, tender, lusciously tangy and not too sweet! Soooo GOOD! I’m officially obsessed with Meyer lemons, so when I see them in the store I snag a bag. I suggest you purchase some Meyer lemons, run home and bake this yummy cake. It’s divine!
Mix up the ingredients, pour in to your bundt pan and bake away. (This mixing process is really easy and self explanatory so I didn’t publish any of those photos.)
Once completely cooled, whip up the glaze and pour over cake.
Serve and devour!
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 6 tablespoons Meyer lemon juice
- 1 tablespoon grated Meyer lemon peel
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 1 cup. confectioners’ sugar
- 2 tablespoons freshly squeezed Meyer lemon juice
- 2 teaspoons Meyer lemon zest
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in lemon juice and peel.
- Whisk the flour, baking soda and salt together in a medium bowl.
- Add to the creamed mixture alternately with sour cream. Beat just until combined.
- Pour into a greased and floured 10-in. bundt tube pan.
- Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For the glaze, in a small mixing bowl, combine the confectioners sugar and lemon juice and pour over the cake. Drizzle over the cake.
Recipe adapted from stephaniebice.com