Meyer Lemon Bundt Cake | Cookies and Cups

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

Searching for some other simple lemon bundt cake recipe for spring? Take a look at my lemon pistachio bundt cake made with pistachio immediate pudding and lemon zest.

Why You’ll Love This Meyer Lemon Bundt Cake Recipe

This lemon bundt cake is a cushy and buttery pound cake, stuffed with the beauty of Meyer lemons. Sopping wet with a creamy Meyer lemon glaze, it’s a very simple dessert that you’ll make for any instance this spring. This cake is:

• Contemporary and zesty. The zest and juice from Meyer lemons fill this cake with impossible to resist sunshiney, citrusy flavors in each and every chunk. It’s the very best recipe for spring and summer season baking. 
• Cushy and gentle. My home made lemon bundt cake is deliciously fluffy at the day it’s baked, and dense and cushy within the following days. Principally, it’s wonderful regardless of while you slice it!
• Simple to make. Absolute best of all, you’ll make this Meyer lemon cake with just a few commonplace 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

Those are the elements you’ll want 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 – Dropped at room temperature. I love to bake with unsalted butter, however salted butter additionally works.
• Sugar – Common granulated sugar is very best for a gentle lemon cake.
• Eggs – This recipe calls for five entire eggs. I like to recommend bringing them to room temperature.
• Lemon Zest – Meyer lemons are other from common lemons (see under), and clearly, they’re the primary selection for this Meyer lemon cake! Then again, if you’ll’t get your palms on Meyer lemons, commonplace lemons can be utilized as a substitute.
• 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 is helping the cake upward thrust within the oven.

For the Frosting

• Powdered Sugar – Often known as confectioner’s sugar.
• Butter – Melted earlier than you get started.
• Heavy Cream – For the creamiest frosting, use full-fat heavy cream. You’ll be able to use roughly relying on how thick you prefer 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 cross somewhat greenback wild when Meyer lemons are in season. This distinctive, juicy citrus is a pass between a standard lemon and a mandarin orange. Meyer lemons are sweeter and not more sour than common lemons, and so scrumptious. On every occasion I spot them in my native marketplace, I refill.

For those who’re additionally sitting right here, post-grocery buying groceries, questioning, “What can I do with a majority of these Meyer lemons?” Initially, let’s make this improbable Meyer lemon cake! Then, take a look at my 23 Absolute best Lemon Truffles.

Make a Meyer Lemon Bundt Cake

Making this gentle and fluffy lemon bundt cake is very easy, even though you’re new to baking desserts! Take a look at the stairs under, and scroll to the recipe card for printable directions.

• Mix the rainy elements. Get started by means of beating butter and sugar in combination, then combine within the eggs, vanilla, and lemon zest.

• Upload the flour and soda. Subsequent, slowly beat within the flour. As soon as that’s combined, upload 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 mins.
• Cool and turn. 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. 
• Upload the frosting. In the meantime, whisk in combination 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!

Pointers and Permutations

Searching for extra recommendations on methods to make the very best Meyer lemon bundt cake from scratch? See under, along side some easy recipe diversifications.

• Other citrus. For those who don’t have Meyer lemons, they are able to be substituted on this recipe with common lemons, oranges, or limes.
• Use ginger ale as a substitute. No lemon-lime soda? No worries. Switch it out for ginger ale. It really works like a attraction!
• Upload lemon curd. Fill your Meyer lemon bundt cake with a swirl of home made lemon curd (YUM!). Upload part the batter to the bundt pan, dollop in some curd, and swirl it in with a knife. Pour the remainder cake batter over most sensible, and bake!
• Upload a glaze. Frosting now not your factor? Make a very simple Meyer lemon glaze as a substitute. Mix 1 cup of powdered sugar with a couple of tablespoons of Meyer lemon juice and further lemon zest (very similar to the glaze I exploit for my orange pound cake). Whisk that in combination, and pour it over the baked cake.

Can I Make This In Some other Pan?

For those who don’t have a bundt pan, by no means concern. You’ll be able to nonetheless make a scrumptious Meyer lemon cake in a standard baking pan. This recipe makes sufficient batter to suit with ease in a 9×13″ baking pan, two usual loaf pans, or two 9″ spherical cake pans.

Word that bundt cake batter baked in numerous pans will want other baking occasions. Control the desserts whilst they bake and use a toothpick to test for doneness. When a toothpick comes out of the middle of the cake blank with only a few crumbs, the cake is finished!

Retailer Lemon Bundt Cake

• To Retailer. Retailer this Meyer lemon bundt cake hermetic at the countertop for as much as 3 days.
• Freeze. On every occasion imaginable, I like to recommend freezing this cake earlier than you upload the glaze. Wrap the cooled cake in a double layer of plastic wrap and stay it frozen for as much as 2 months. Defrost the cake within the refrigerator or at room temperature, glaze, and serve. 

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