Meyer Lemon Bundt Cake

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It’s Meyer Lemon Season. The perfect reason to make Meyer Lemon Bundt Cake. This cake is moist and tender and due to the addition of Meyer Lemon juice, zest, curd and candied lemons on top, it is bursting with lemon flavor.

Come late winter to early spring, these little gems start to pop up in the grocery stores. Meyer Lemons, that is. You are probably saying “ what is the difference between a Meyer Lemon and a regular Lemon “? The answer is taste. Meyer Lemons have a sweet, slightly floral taste, almost having a clementine like flavor. They lack the acidity and tanginess of a regular lemon, which makes them perfect for desserts.

Why You Will Love This Meyer Lemon Bundt Cake

  • Great Lemon Flavor: This cake is so loaded with lemon flavor. First off the cake itself is made with Meyer Lemon Juice, Meyer Lemon zest and it even has a Meyer Lemon curd swirled into the batter as well. Then this cake is smothered with a glaze that has Meyer Lemon juice and zest in it. If that’s not enough, it is then topped with candied Meyer Lemons. Another words a Meyer Lemon explosion.
  • Texture: This cake has great texture. The interior of the cake is moist and tender while the outer skin has a bit of a bite to it.
  • Make In Advance: The best part of this Bundt Cake is that it can be made in advance. Make this cake one day prior to needing it. Let it sit at room temperature. Drizzle with glaze just before serving.

Tips For Making This Bundt Cake

  • Prep Your Bundt Pan: Spray your Bundt pan generously with baking spray. This will ensure that the cake will pop out easily.
  • Room Temperature Ingredients: When your ingredients are kept at room temperature they will blend together much easier, creating a smooth batter.
  • Lemons: This recipe calls for Meyer Lemons, which are available in late winter to early spring but if you can’t find Meyer Lemons, regular Lemons will work fine.
  • Candied Lemon Slices: These candied lemon slices can be made several days in advance. Just wrap in plastic wrap until ready to use.
  • Cooking Times: Cooking time for a Bundt pan should range anywhere from 40 to 45 minutes depending on your oven. This can also be made in an individual mini Bundt cake pan. In this case the cooking time will be reduced to 15 to 20 minutes depending on your oven.

How To Make Meyer Lemon Bundt Cake

For The Candied Meyer Lemons

  • Place one cup of water and one cup of sugar in a frying pan over medium heat. Cook until sugar is completely dissolved.
  • Meantime, using a very sharp knife, slice the lemons into very thin slices. Place the thin lemon slices into the sugar and water mixture and simmer for 45 minutes or until lemons become translucent.
  • Remove the lemon slices from the liquid and place on a wire rack to allow them to dry out. This could take up to 12 hours.

To Make The Meyer Lemon Cake

Preheat the oven to 350º. Generously spray a 10 cup Bundt pan with baking spray and set to the side.

Whisk together the all purpose flour, baking powder, baking soda and salt into a medium sized mixing bowl. Set to the side.

In a separate large mixing bowl, cream the softened butter, sugar and zest with a hand mixer until smooth,

Add eggs one at a time, mixing after each addition. Add in the vanilla extract and fresh squeezed Meyer Lemon juice and mix until smooth.

Combine the plain greek yogurt and buttermilk in a small bowl.

Beat half of the flour mixture into the butter mixture. Add the buttermilk mixture and continue mixing. Add the remaining flour and continue mixing until combined.

Place half of the batter in the bottom of the prepared Bundt pan. Drizzle the Lemon Curd on top of layer of batter. The linked recipe is for regular Lemon Curd. For Meyer Lemon Curd, just substitute Meyer Lemons for regular Lemons.

Add the remaining batter on top of the Lemon Curd. Drag a skewer through the batter to swirl slightly. Smooth out the top, using a rubber spatula.

Place in preheated oven and bake for 40 minutes or until golden brown and toothpick inserted in the cake comes out clean. Remove from oven and allow to cool completely. Once cooled remove cake from Bundt pan by placing a serving plater over the top of the Bundt pan. Invert the Bundt pan on to the dish then remove the Bundt pan.

For The Meyer Lemon Glaze

To a small bowl whisk together the powdered sugar, melted butter, Meyer Lemon Zest and Meyer Lemon juice until smooth. Drizzle the glaze over the cake. Top cake with the candied Meyer Lemons and serve.

Meyer Lemon Bundt Cake
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Meyer Lemon Bundt Cake

Recipe by BrendaCourse: DessertCuisine: CakeDifficulty: Medium

Like a Meyer Lemon explosion.

Ingredients
For The Cake

  • 2 1/2 Cups all purpose flour

  • 1 Teaspoon baking powder

  • 1/4 Teaspoon baking soda

  • 1/2 Teaspoon salt

  • 10 Tablespoons unsalted butter, at room temperature

  • 1 1/4 Cup granulated sugar

  • 2 Tablespoons freshly grated Meyer Lemon Zest

  • 2 Tablespoons freshly squeezed Meyer Lemon juice

  • 2 Eggs

  • 1 1/2 Teaspoon pure vanilla extract

  • 2/3 Cup buttermilk

  • 1/3 Cup plain greek yogurt

  • Meyer Lemon Curd

  • 1/3 Cup Meyer Lemon Curd ( The linked recipe is for regular Lemon Curd. For Meyer Lemon Curd, just substitute Meyer Lemons for regular Lemons.

  • Meyer Lemon Glaze

  • 3/4 Cup powdered sugar

  • 1 Tablespoon unsalted butter, melted

  • 2 Tablespoons Meyer Lemon juice

  • 2 Teaspoons Meyer Lemon zest

  • Candied Meyer Lemons

  • 8 to 10 Slices of candied Meyer Lemons ( recipe above )

Directions

  • Preheat oven to 350º. Spray a Bundt pan with baking spray and set to the side.
  • To a medium sized bowl, whisk together the flour, baking powder, baking soda and salt until combined.
  • To a separate large mixing bowl, cream butter and sugar using an hand mixer until smooth. Add zest and continue mixing until combined. Add eggs one at a time, mixing after each addition. Add in the vanilla extract and fresh squeezed Meyer Lemon juice and mix until smooth and creamy.
  • To a small bowl, whisk together the plain greek yogurt and the buttermilk.
  • Add half the flour mixture to the butter mixture and mix until just combined. Add the buttermilk mixture and once again mix until just combined. Add the remaining flour mixture and continue mixing until combined.
  • Spoon half the batter into the prepared Bundt pan. Smooth out using a rubber spatula. Spread Meyer Lemon curd over the batter, then top with the remaining batter. Place a knife or a skewer into the batter and make your way around the pan once or twice to swirl in the curd, then smooth out the top using a rubber spatula.
  • Place in the preheated oven and bake for 40 minutes or until golden brown and toothpick inserted in the cake comes out clean. If cake is browning to quickly, you can cover the top with aluminum foil. Remove cake from oven and allow to cool. Once cake has cooled, place a serving dish on top of the Bundt pan then invert the pan on to the serving dish. Remove Bundt pan.
  • While the cake is cooling you can prepare the glaze. To a small bowl, whisk together the powdered sugar, Meyer Lemon zest, Meyer Lemon juice and melted butter until smooth and creamy. Drizzle the glaze over the top of the cake, top with candied lemons. Then serve.
  • Enjoy.