Go Back Email Link
–+ servings
Meyer Lemon Bundt Cake on a cake dish with lemons around as a garnish.
Print Recipe
4.84 from 18 votes

Meyer Lemon Bundt Cake

Moist, tender, lusciously tangy and not too sweet!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: cake, Dessert
Cuisine: American
Keyword: bundt, cake, lemon, Meyer, pound cake, spring
Servings: 12
Calories: 493kcal
Author: Leigh Harris

Ingredients

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

Glaze:

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

Instructions

Cake

  • 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.

Glaze

  • 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

Notes

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.

Nutrition

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