Meyer Lemon Bundt Cake - Moist, tender, lusciously tangy and not too sweet!

Meyer Lemon Bundt Cake Recipe

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

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 a lemon cake when Spring finally comes around. It’s divine!

Try our Strawberry Shortcake!

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/pomelo hybrid. It was introduced to the United States in the early 1900s by Frank Meyer, who collected a sample on a trip to China.

Today, the Meyer lemon is enjoyed by chefs and home cooks alike. Use this when you’re looking for the pop of lemon flavor without the acidic bite in all of your favorite recipes.

Check out our Monster Cookies!

Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake - Moist, tender, lusciously tangy and not too sweet!

How To Make a Meyer Lemon Pound Cake

Mix up the ingredients, pour in into your 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 - Moist, tender, lusciously tangy and not too sweet!

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

Add to the creamed mixture alternately with sour cream. Beat just until combined.

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.

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

In a small bowl, combine the powdered sugar and lemon juice and pour over the cake. Drizzle over the cake.

Meyer Lemon Bundt Cake - Moist, tender, lusciously tangy and not too sweet!

Check out our Shrimp Salad!

Serve and devour!

Meyer Lemon Pound Cake Recipe

Meyer Lemon Bundt Cake - Moist, tender, lusciously tangy and not too sweet!

Meyer Lemon Bundt Cake

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
Keyword: bundt, cake, lemon, Meyer, pound cake, spring
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 493kcal
Author: DSTR

Ingredients
 

Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large eggs
  • 6 tablespoons Meyer lemon juice
  • 1 tablespoon zested Meyer lemon peel
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream

Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 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 butter and sugar until light and fluffy, about 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in lemon juice and peel.
  • Whisk the flour, baking soda and salt together in a medium bowl.
  • Add to the creamed mixture alternately with sour cream. Beat just until combined.
  • 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 pour over the cake. Drizzle over the cake.

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. 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!

  2. 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

  3. 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!

  4. 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

  5. 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.

  6. 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

  7. 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

  8. 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

  9. 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 🙂

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