A moist and delicious bundt cake with the sweetness of Meyer lemons. Perfect for afternoon tea of even breakfast!
How stunning is this Meyer Lemon Bundt Cake?? Seriously, I love this new bundt pan. I can’t remember where I first saw it, likely on Pinterest somewhere. I had no idea what it was called, but a quick search for “spiral bundt” led me to the Nordic Ware site and the Heritage Bundt Pan.
Not cheap, right? Especially with the Canadian dollar being what it is. I am currently jobless, so there was no way I was going to spend this much on one cake pan. Except that I scored a wicked deal and I’m going to tell you all about it.
The lowest price I found online was at Bed Bath & Beyond, so off I went to my local store to see if they had it. Unfortunately, they didn’t. The salesperson told me I could order it online or drive 30mins to the North Vancouver store. Neither of these was appealing. I didn’t want to pay for shipping and I was too lazy to drive that far to get one, so I asked if they could order it for me and get it transferred to their store. Well they could, and they did. Except even better, I had it shipped to my house for free AND was able to use my 20% off coupon to get it (which you can’t use if you order online). So, all in it cost me a total of $30. Awesome, right??
I already knew what I wanted to make with my fancy new bundt pan. I’d come across a bunch of recipes lately using Meyer lemons. I had no idea what these were, but people were raving about them. Naturally I had to see what all the fuss was about and this Meyer Lemon Bundt Cake was born.
Meyer lemons are sort of a cross between a lemon and a mandarin orange. Sweeter than normal lemons, with a unique flavour. AKA, delicious. I was both surprised and excited when I actually saw some at my local fruit and veggie shop!
I did a bunch of research on recipes and used this one as a baseline but changed a few of the ingredients/amounts. I had some leftover sour cream sitting in my fridge that I wanted to use up, so I added that in place of the heavy cream. Sour cream is a great addition to any cake — it adds a ton of moisture and I try to use it often. I also increased the amount of lemon juice in the cake, as I wanted to it have a strong flavour.
I wanted the edges of the cake to be nice and clean, so I put a bit of batter into the pan and nudged it into all the nooks and crannies with a spatula. I didn’t want any air pockets!
One thing to note is that this recipe made a LOT of batter – too much for the 10 cup Heritage bundt pan, in my opinion. So if you’re using this bundt pan and this recipe, plan to make 6 cupcakes as well, which is what I did….after I poured all the batter into the pan. I noticed that it was too full, so I scooped some out and made cupcakes with the extra. A 12 cup bundt pan would work perfectly.
While the cake is still hot, you poke it with a skewer and brush it with a Meyer lemon syrup, then once it’s cooled it gets glazed and topped with some lemon zest. I used a total of 3 lemons for this cake.
It came out perfectly moist and delicious. For me personally, it could have been a bit sweeter, so next time I’ll either add more sugar, or more glaze, or both!
Meyer Lemon Bundt 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
- 3/4 cup milk room temperature
- 1/2 cup sour cream room temperature
- 2 Tbsp meyer lemon juice approx. 1 lemon
- 1/4 cup meyer lemon juice approx. 2 lemons
- 1/4 cup granulated sugar
- Preheat oven to 350F and grease & flour a 12 cup bundt pan.* I use homemade cake release. Be sure to get in all the cracks of the 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.
- Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside until cake is ready.
- Place powdered sugar, cream, and vanilla into a 2 cup measuring cup. Stir with a fork until fully combined. Drizzle over cake.
*Note: If using the 10 cup Heritage Bundt pan pictured, the recipe will make 1 bundt and 6 cupcakes.
Adapted from Foxes Love Lemons.
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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.