Meyer Lemon Bundt Cake | Cookies and Cups

This moist and fluffy Meyer lemon bundt cake is bursting with the intense, candy flavors of contemporary Meyer lemons. Take pleasure in a slice for breakfast or as a deal with with a cup of espresso or tea!

Searching for one other simple lemon bundt cake recipe for spring? Strive my lemon pistachio bundt cake made with pistachio instantaneous pudding and lemon zest.

Why You’ll Love This Meyer Lemon Bundt Cake Recipe

This lemon bundt cake is a gentle and buttery pound cake, crammed with the sweetness of Meyer lemons. Drenched with a creamy Meyer lemon glaze, it’s a straightforward dessert that you could make for any event this spring. This cake is:

• Recent and zesty. The zest and juice from Meyer lemons fill this cake with irresistible sunshiney, citrusy flavors in each chew. It’s the right recipe for spring and summer time baking. 
• Tender and tender. My do-it-yourself lemon bundt cake is deliciously fluffy on the day it’s baked, and dense and gentle within the following days. Mainly, it’s superb irrespective of once you slice it!
• Simple to make. Better of all, you can also make this Meyer lemon cake with only some widespread pantry substances. The batter is fast, and because it’s baked in a bundt pan, it’s spectacular with out a lot effort.

Substances You’ll Want

These are the substances you’ll must make this zesty Meyer lemon bundt cake. You’ll discover a printable checklist of substances within the recipe card under the submit.

• Butter – Dropped at room temperature. I wish to bake with unsalted butter, however salted butter additionally works.
• Sugar – Common granulated sugar is greatest for a light-weight lemon cake.
• Eggs – This recipe calls for five entire eggs. I like to recommend bringing them to room temperature.
• Lemon Zest – Meyer lemons are completely different from common lemons (see under), and clearly, they’re the primary alternative for this Meyer lemon cake! Nevertheless, for those who can’t get your palms on Meyer lemons, regular lemons can be utilized as an alternative.
• Flour – All-purpose flour works completely right here.
• Lemon-Lime Soda – Like in my 7UP cake and Mountain Dew cake recipes, I used soda as a leavening agent on this Meyer lemon cake. The carbonation helps the cake rise within the oven.

For the Frosting

• Powdered Sugar – Additionally referred to as confectioner’s sugar.
• Butter – Melted earlier than you begin.
• Heavy Cream – For the creamiest frosting, use full-fat heavy cream. You need to use kind of relying on how thick you want your frosting.
• Lemon Juice and Zest – Once more, you’ll want the zest from Meyer lemons, in addition to the juice. Zest the lemons earlier than you juice them.

What Are Meyer Lemons?

I at all times go a bit buck wild when Meyer lemons are in season. This distinctive, juicy citrus is a cross between a conventional lemon and a mandarin orange. Meyer lemons are sweeter and fewer bitter than common lemons, and so scrumptious. Each time I spot them in my native market, I fill up.

When you’re additionally sitting right here, post-grocery procuring, questioning, “What can I do with all these Meyer lemons?” Firstly, let’s make this unbelievable Meyer lemon cake! Then, try my 23 Best Lemon Desserts.

The way to Make a Meyer Lemon Bundt Cake

Making this mild and fluffy lemon bundt cake is very easy, even for those who’re new to baking truffles! Take a look at the steps under, and scroll to the recipe card for printable directions.

• Mix the moist substances. Begin by beating butter and sugar collectively, then combine within the eggs, vanilla, and lemon zest.

• Add the flour and soda. Subsequent, slowly beat within the flour. As soon as that’s blended, add your lemon-lime soda.

• Bake. Pour the lemon cake batter right into a generously greased and floured 10-cup bundt pan. Then, you’ll bake the cake at 325ºF for 55-65 minutes.
• Cool and flip. When your cake is finished baking, let it cool within the pan for quarter-hour or so earlier than flipping it out onto a plate. 
• Add the frosting. In the meantime, whisk collectively the substances for the Meyer lemon frosting. As soon as the cake is cooled utterly, pour over the icing, and let it set for half-hour. You’re able to slice and serve!

Ideas and Variations

Searching for extra recommendations on the right way to make the right Meyer lemon bundt cake from scratch? See under, together with some easy recipe variations.

• Completely different citrus. When you don’t have Meyer lemons, they are often substituted on this recipe with common lemons, oranges, or limes.
• Use ginger ale as an alternative. No lemon-lime soda? No worries. Swap it out for ginger ale. It really works like a allure!
• Add lemon curd. Fill your Meyer lemon bundt cake with a swirl of homemade lemon curd (YUM!). Add half the batter to the bundt pan, dollop in some curd, and swirl it in with a knife. Pour the remaining cake batter over high, and bake!
• Add a glaze. Frosting not your factor? Make a straightforward Meyer lemon glaze as an alternative. Mix 1 cup of powdered sugar with just a few tablespoons of Meyer lemon juice and extra lemon zest (just like the glaze I exploit for my orange pound cake). Whisk that collectively, and pour it over the baked cake.

Can I Make This In One other Pan?

When you don’t have a bundt pan, by no means worry. You may nonetheless make a scrumptious Meyer lemon cake in an everyday baking pan. This recipe makes sufficient batter to suit comfortably in a 9×13″ baking pan, two customary loaf pans, or two 9″ spherical cake pans.

Observe that bundt cake batter baked in numerous pans will want completely different baking instances. Keep watch over the truffles whereas they bake and use a toothpick to test for doneness. When a toothpick comes out of the middle of the cake clear with only a few crumbs, the cake is finished!

The way to Retailer Lemon Bundt Cake

• To Retailer. Retailer this Meyer lemon bundt cake hermetic on the countertop for as much as 3 days.
• Freeze. Each time attainable, I like to recommend freezing this cake earlier than you add the glaze. Wrap the cooled cake in a double layer of plastic wrap and preserve it frozen for as much as 2 months. Defrost the cake within the fridge or at room temperature, glaze, and serve. 

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