Meyer Lemon Bundt Cake | Cookies and Cups

This moist and fluffy Meyer lemon bundt cake is bursting with the intense, candy flavors of recent 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 straightforward lemon bundt cake recipe for spring? Attempt 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 delicate and buttery pound cake, full of the sweetness of Meyer lemons. Drenched with a creamy Meyer lemon glaze, it’s a simple dessert that you could make for any event this spring. This cake is:

• Contemporary and zesty. The zest and juice from Meyer lemons fill this cake with irresistible sunshiney, citrusy flavors in each chew. It’s the proper recipe for spring and summer time baking. 
• Gentle and tender. My selfmade lemon bundt cake is deliciously fluffy on the day it’s baked, and dense and delicate within the following days. Principally, it’s wonderful regardless of if you slice it!
• Simple to make. Better of all, you can also make this Meyer lemon cake with only some widespread pantry elements. The batter is fast, and because it’s baked in a bundt pan, it’s spectacular with out a lot effort.

Elements You’ll Want

These are the elements you’ll have to make this zesty Meyer lemon bundt cake. You’ll discover a printable record of elements within the recipe card under the put up.

• Butter – Delivered to room temperature. I prefer to bake with unsalted butter, however salted butter additionally works.
• Sugar – Common granulated sugar is finest for a light-weight lemon cake.
• Eggs – This recipe calls for five complete 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, if you happen to can’t get your arms 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 known 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 standard lemon and a mandarin orange. Meyer lemons are sweeter and fewer bitter than common lemons, and so scrumptious. At any time when I spot them in my native market, I top off.

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 unimaginable Meyer lemon cake! Then, try my 23 Best Lemon Desserts.

Easy methods to Make a Meyer Lemon Bundt Cake

Making this gentle and fluffy lemon bundt cake is really easy, even if you happen to’re new to baking truffles! Try the steps under, and scroll to the recipe card for printable directions.

• Mix the moist elements. 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 combined, 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 elements 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 tips about easy methods to make the proper 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 attraction!
• 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 prime, and bake!
• Add a glaze. Frosting not your factor? Make a simple Meyer lemon glaze as an alternative. Mix 1 cup of powdered sugar with a couple of 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’ll be able to nonetheless make a scrumptious Meyer lemon cake in a daily 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 several pans will want completely different baking occasions. Control the truffles whereas they bake and use a toothpick to examine for doneness. When a toothpick comes out of the middle of the cake clear with only a few crumbs, the cake is finished!

Easy methods to Retailer Lemon Bundt Cake

• To Retailer. Retailer this Meyer lemon bundt cake hermetic on the countertop for as much as 3 days.
• Freeze. At any time when 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 hold 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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