Meyer Lemon Bundt Cake - Moist, tender, lusciously tangy and not too sweet!
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5 from 10 votes

Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake - Moist, tender, lusciously tangy and not too sweet!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: cake, Dessert
Cuisine: American
Servings: 12 -16
Author: Don't Sweat The Recipe

Ingredients

Cake

  • 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

Glaze:

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

Instructions

  • 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.