Meyer Lemon Bundt Cake

4.84 from 18 votes

Moist, tender, lusciously tangy and not too sweet!

Prep Time15

Cook Time1

Total Time1 15

Course: cake, Dessert

Cuisine: American

Keyword: bundt, cake, lemon, Meyer, pound cake, spring

Servings:

Calories: 493kcal

Author: Leigh Harris

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

Depending on the size of your Meyer lemons you will need at least 5 or 6 lemons.

Storing - Store the cake in an airtight container at room temperature for up to 4 or 5 days.

Make Ahead and Freezing - See the FAQ section in the post.