This Meyer lemon bundt cake is moist, tender, lusciously tangy, and not too sweet! Soooo GOOD!
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.
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.
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
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.
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.
Serve and devour!
- 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.
Yes, the cake can be made up to 24 hours ahead of serving. It’s even better the next day!
Place the completely cooled cake in an airtight cake container and store it at room temperature for about 4 or 5 days.
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
Meyer Lemon Bundt 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
- 1 cup Confectioners’ sugar
- 2 tablespoons Meyer lemon juice freshly squeezed
- 2 teaspoons Meyer lemon zest
- 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.
- 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