Meyer Lemon Bundt Cake Recipe

This Meyer lemon bundt cake is moist, tender, lusciously tangy, and not too sweet! Soooo GOOD!

Meyer Lemon Bundt Cake on a cake dish with Meyer lemons on the side.

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Why You’ll Love This

I’m officially obsessed with Meyer lemons, so when I see them in the store, I snag a bag.  I suggest you purchase some Meyer lemons, run home and bake this yummy cake.

There is just something magical about Meyer lemon cakes when Spring finally comes around.

It’s deliciously divine and super easy to make!

The texture is like a Meyer lemon pound cake. It has a moist and tender crumb.

Some of our other favorite spring and summer desserts to make are Fluffy Strawberry Shortcake, Classic Coconut Cake, Almond Joy Cake, and Blueberry Pie.

What’s the Difference Between Meyer Lemons and Regular Lemons?

The Meyer lemon is more round than a true lemon, and its skin is fragrant and thin. Meyer lemons have a sweeter taste and are less acidic than the more common lemon varieties.

A Meyer lemon is a cross between a citron and a mandarin orange. It was introduced to the United States in the early 1900s by Frank Meyer, who collected a sample on a trip to China.

Use this when you’re looking for the pop of lemon flavor without the acidic bite in all of your favorite recipes.

Key Ingredients

See the recipe card below for a full list of ingredients and instructions.

  • Dry Ingredients – All-purpose flour, baking soda, and salt.
  • Wet Ingredients – Unsalted butter, large eggs, sour cream, Meyer lemon juice, and Meyer lemon zest.
  • Granulated sugar – For sweetness.
  • Glaze Ingredients – Powdered sugar, Meyer lemon juice, and zest.

How to Make a Meyer Lemon Bundt Cake

Meyer lemon cake batter in the bundt pan.

Mix up the ingredients, pour in into the bundt pan, and bake away.  (This mixing process is really easy and self-explanatory, so I didn’t publish any of those photos.)

Preheat the oven to 350F degrees. Grease a bundt or pound cake pan with butter and dust flour, or use baking spray.

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes at medium speed.

Add eggs, one at a time, beating well after each addition.

Stir in lemon juice and lemon zest.

Meyer Lemon Bundt Cake on a cake dish with Meyer lemons on the side.

Whisk the flour, baking soda, and salt together in a medium bowl.

Add the flour mixture to the creamed mixture alternating with sour cream. Beat just until combined. Scrape down the sides of the bowl as needed.

Pour the cake batter into the prepared pan.

Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Once completely cooled, whip up the lemon glaze and pour it over the cake.

In a small bowl, combine the powdered sugar and lemon juice. Pour or drizzle over the cake.

Meyer Lemon Bundt Cake on a cake dish with Meyer lemons on the side.

Serve and devour!

Tips

  • Be sure to use room-temperature eggs, butter, and sour cream. Room temperature ingredients incorporate easier for a smoother batter.
  • Meyer lemons are sweeter and make this cake zing! But if you can’t find Meyer lemons, regular lemons will work also. The taste will be slightly tangier.
  • Be sure to grease the bundt pan thoroughly so the cake will slide out with ease.
  • Depending on the size of your Meyer lemons you will need at least 5 or 6 lemons for this recipe.
  • You can substitute Greek yogurt for the sour cream in the Meyer Lemon cake.
  • You can adjust the glaze to your desired consistency. If it is too thick, you can add a little milk or more lemon juice. If it’s too thin, add more powdered sugar.

FAQs

Can this cake be made ahead?

Yes, the cake can be made up to 24 hours ahead of serving. It’s even better the next day!

Storing

Place the completely cooled cake in an airtight cake container and store it at room temperature for about 4 or 5 days.

Freezing

If you plan on freezing the cake, let it cool completely but do not glaze the cake. Wrap it tightly with several layers of plastic wrap, then wrap it with aluminum foil, place it in a freezer bag, and freeze for up to 2 months.
When ready to serve, thaw it in the refrigerator overnight and then glaze as instructed.

More Lemon Recipes

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Meyer Lemon Bundt Cake on a cake dish with lemons around as a garnish.

Meyer Lemon Bundt Cake

Moist, tender, lusciously tangy and not too sweet!
4.84 from 18 votes
Print Pin Rate
Course: cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 493kcal
Author: Leigh Harris

Ingredients
 

Cake

  • 1 cup Unsalted butter softened
  • 2 cups Granulated sugar
  • 6 large Eggs room temperature
  • 6 tablespoons Meyer lemon juice
  • 1 tablespoon Meyer lemon zest
  • 3 cups All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup Sour cream room temperature

Glaze:

  • 1 cup Confectioners’ sugar
  • 2 tablespoons Meyer lemon juice freshly squeezed
  • 2 teaspoons Meyer lemon zest

Instructions

Cake

  • Preheat the oven to 350F degrees. Grease a bundt or pound cake pan with butter and dust flour, or use baking spray.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
    1 cup Unsalted butter, 2 cups Granulated sugar
  • Add eggs, one at a time, beating well after each addition.
    6 large Eggs
  • Stir in lemon juice and zest.
    6 tablespoons Meyer lemon juice, 1 tablespoon Meyer lemon zest
  • Whisk the flour, baking soda and salt together in a medium bowl.
    3 cups All-purpose flour, 1/2 teaspoon Baking soda, 1/4 teaspoon Salt
  • Add to the creamed mixture alternately with sour cream. Beat just until combined.
    1 cup Sour cream
  • Pour into a greased and floured 10-in. bundt tube pan.
  • Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Glaze

  • In a small mixing bowl, combine the confectioners' sugar and lemon juice and zest. Pour or drizzle over the cake.
    1 cup Confectioners’ sugar, 2 tablespoons Meyer lemon juice, 2 teaspoons Meyer lemon zest

Notes

Depending on the size of your Meyer lemons you will need at least 5 or 6 lemons.
Storing – Store the cake in an airtight container at room temperature for up to 4 or 5 days.
Make Ahead and Freezing – See the FAQ section in the post.

Nutrition

Calories: 493kcal | Carbohydrates: 69g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 144mg | Sodium: 281mg | Potassium: 107mg | Fiber: 1g | Sugar: 44g | Vitamin A: 727IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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55 Comments

  1. Made this delicious cake yesterday and there is a small piece left today. Each of us had 2 pieces the first day, it was that good! I have a small Meyer lemon tree and used 2 of my precious lemons from it. I was hoping that I wasn’t wasting them on a dud recipe and I sure didn’t waste them!

    1. Oh, Kara, I’m so glad you guys enjoyed the cake!!! I’m envious of your Meyer lemon tree, I so wish I could grow one myself! Thank you so much for dropping by to let me know you liked the recipe. Makes my day 🙂

  2. A bundt cake always feels celebratory doesn’t it! Always meant to try out Meyer lemons but never seen any for sale. I hear they’re in a different league! Thanks for joining in with #BAKEoftheWEEK – new round up and linky open on my site now.5 stars

  3. I do love a good bundt. The contrast of dark & white colours on yours make it really stand out! Thanks so much for joining in with #bakeoftheWeek Great to have you part of the gang x5 stars

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great Valentine Weekend and come back to see us real soon!
    Miz Helen5 stars

  5. Hi Stephanie! Oh yum! That cake looks so delicious. I wish I had some lemons now to make it. Thanks so much for linking up to Thriving on Thursdays. I’m featuring this one at this week’s party. Lovely to see you.

    Anne @ Domesblissity5 stars

  6. Oh, my! I can practically smell the lemons right now. What a beautiful cake! Thanks for linking up and sharing at Celebrate It!

  7. This looks delicious and I love that you use fresh lemons! Often people will go the easy route which doesn’t make it very healthy. Thanks for linking up with delicious dishes recipe party!5 stars

  8. Looks delicious thanks for sharing with Hearth and soul blog hop, pinning and tweeting. I will try it once me yr lemons are available

  9. Looking at the picture, I never would have guessed it was a lemon bundt cake. It looks heavenly! Lemon bundt cakes are a scrumptious option to have for dessert.

    Thank you for sharing on the #HomeMattersParty.

  10. I love bundt cakes.. and the lemon flavor sounds wonderful. Thanks for sharing at You’re Gonna love it. Pinning!

  11. Yum! I’m drooling right now! Pinned and tweeted! Thank you so much for sharing this with us at our linky party. We hope to see you next Monday @ 7 because we can’t wait to see your new creations! Happy Sunday! Lou Lou Girls

  12. I love Meyer lemons too, this cake sounds wonderful! Thanks for sharing at What’d You Do This Weekend?!

  13. My daughters new home has a lemon tree that produces like crazy. I can’t wait to grab a huge bag and try this cake recipe. Thanks for sharing at the Inspiration Spotlight party! Pinned & shared. Hope to see you again soon!

  14. I have never made one of these but I absolutely love lemon type cakes – the more lemony the better! This looks right up my street so will try and have a go! 🙂 #BrilliantBlogPosts5 stars

  15. mmm this looks delicious!

    I think I might try this recipe using my new kitchen aid machine that I have just received for my birthday.

    Thanks for sharing x

  16. I’ve never tried making a bundt cake, but I’ll have to give it a go some time. Yours looks fab! x #sharewithme5 stars

  17. Pinned this! Think it will be perfect for my mom’s birthday in March! We both love lemon desserts.

  18. This looks amazing!! I love all lemon-y baked goods and my husband is a huge fan of not too sweet things, so this sounds like the perfect combo!

  19. I haven’t made a bundt cake in over a decade, I need to start baking them again. This recipe looks wonderful Stopping by from #TickleMyTastebudsTuesdays

  20. I picked up a bag of Meyer lemons yesterday, then put them back…what was I thinking?! I will have to get some soon bc lemon pound cake is one of my faves. This looks delish!

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