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. It’s divine!
Meyer Lemon Bundt Cake
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.)
Once completely cooled, whip up the glaze and pour over cake.
Serve and devour!
Meyer Lemon Pound Cake Recipe
- 1 cup butter, softened
- 2 cups sugar
- 6 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
- 1 cup. confectioners’ sugar
- 2 tablespoons freshly squeezed Meyer lemon juice
- 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 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.
For the glaze, in a small mixing bowl, combine the confectioners' sugar and lemon juice and pour over the cake. Drizzle over the cake.
Recipe adapted from stephaniebice.com