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