This moist and fluffy Meyer lemon bundt cake is bursting with the brilliant, candy flavors of recent Meyer lemons. Get pleasure from a slice for breakfast or as a deal with with a cup of espresso or tea!
On the lookout for one other simple lemon bundt cake recipe for spring? Strive my lemon pistachio bundt cake made with pistachio instantaneous pudding and lemon zest.
Why You’ll Love This Meyer Lemon Bundt Cake Recipe
This lemon bundt cake is a mushy and buttery pound cake, crammed with the sweetness of Meyer lemons. Drenched with a creamy Meyer lemon glaze, it’s a straightforward dessert which you could make for any event this spring. This cake is:
Recent and zesty. The zest and juice from Meyer lemons fill this cake with irresistible sunshiney, citrusy flavors in each chew. It’s the right recipe for spring and summer season baking.
Tender and tender. My home made lemon bundt cake is deliciously fluffy on the day it’s baked, and dense and mushy within the following days. Mainly, it’s superb irrespective of whenever you slice it!
Simple to make. Better of all, you can also make this Meyer lemon cake with only some widespread pantry substances. The batter is fast, and because it’s baked in a bundt pan, it’s spectacular with out a lot effort.
Substances You’ll Want
These are the substances you’ll must make this zesty Meyer lemon bundt cake. You’ll discover a printable listing of substances within the recipe card beneath the put up.
Butter – Delivered to room temperature. I prefer to bake with unsalted butter, however salted butter additionally works.
Sugar – Common granulated sugar is greatest for a lightweight lemon cake.
Eggs – This recipe calls for five entire eggs. I like to recommend bringing them to room temperature.
Lemon Zest – Meyer lemons are totally different from common lemons (see beneath), and clearly, they’re the primary alternative for this Meyer lemon cake! Nevertheless, if you happen to can’t get your fingers on Meyer lemons, regular lemons can be utilized as a substitute.
Flour – All-purpose flour works completely right here.
Lemon-Lime Soda – Like in my 7UP cake and Mountain Dew cake recipes, I used soda as a leavening agent on this Meyer lemon cake. The carbonation helps the cake rise within the oven.
For the Frosting
Powdered Sugar – Additionally referred to as confectioner’s sugar.
Butter – Melted earlier than you begin.
Heavy Cream – For the creamiest frosting, use full-fat heavy cream. You should use roughly relying on how thick you want your frosting.
Lemon Juice and Zest – Once more, you’ll want the zest from Meyer lemons, in addition to the juice. Zest the lemons earlier than you juice them.
What Are Meyer Lemons?
I all the time go a bit buck wild when Meyer lemons are in season. This distinctive, juicy citrus is a cross between a conventional lemon and a mandarin orange. Meyer lemons are sweeter and fewer bitter than common lemons, and so scrumptious. Each time I spot them in my native market, I fill up.
Should you’re additionally sitting right here, post-grocery purchasing, questioning, “What can I do with all these Meyer lemons?” Firstly, let’s make this unbelievable Meyer lemon cake! Then, take a look at my 23 Best Lemon Desserts.
Methods to Make a Meyer Lemon Bundt Cake
Making this gentle and fluffy lemon bundt cake is really easy, even if you happen to’re new to baking truffles! Take a look at the steps beneath, and scroll to the recipe card for printable directions.
Cream the butter and sugar, add the eggs.Combine in vanilla and lemon zest.
Mix the moist substances. Begin by beating butter and sugar collectively, then combine within the eggs, vanilla, and lemon zest.
Add the flour.Pour within the lemon-lime soda.
Add the flour and soda. Subsequent, slowly beat within the flour. As soon as that’s combined, add your lemon-lime soda.
Fill the pan.Bake, cool, and frost!
Bake. Pour the lemon cake batter right into a generously greased and floured 10-cup bundt pan. Then, you’ll bake the cake at 325ºF for 55-65 minutes.
Cool and flip. When your cake is finished baking, let it cool within the pan for quarter-hour or so earlier than flipping it out onto a plate.
Add the frosting. In the meantime, whisk collectively the substances for the Meyer lemon frosting. As soon as the cake is cooled fully, pour over the icing, and let it set for half-hour. You’re able to slice and serve!
Ideas and Variations
On the lookout for extra recommendations on the way to make the right Meyer lemon bundt cake from scratch? See beneath, together with some easy recipe variations.
Completely different citrus. Should you don’t have Meyer lemons, they are often substituted on this recipe with common lemons, oranges, or limes.
Use ginger ale as a substitute. No lemon-lime soda? No worries. Swap it out for ginger ale. It really works like a allure!
Add lemon curd. Fill your Meyer lemon bundt cake with a swirl of homemade lemon curd (YUM!). Add half the batter to the bundt pan, dollop in some curd, and swirl it in with a knife. Pour the remaining cake batter over prime, and bake!
Add a glaze. Frosting not your factor? Make a straightforward Meyer lemon glaze as a substitute. Mix 1 cup of powdered sugar with a number of tablespoons of Meyer lemon juice and extra lemon zest (just like the glaze I exploit for my orange pound cake). Whisk that collectively, and pour it over the baked cake.
Can I Make This In One other Pan?
Should you don’t have a bundt pan, by no means concern. You may nonetheless make a scrumptious Meyer lemon cake in a daily baking pan. This recipe makes sufficient batter to suit comfortably in a 9×13″ baking pan, two customary loaf pans, or two 9″ spherical cake pans.
Observe that bundt cake batter baked in several pans will want totally different baking instances. Regulate the truffles whereas they bake and use a toothpick to test for doneness. When a toothpick comes out of the middle of the cake clear with only a few crumbs, the cake is finished!
Methods to Retailer Lemon Bundt Cake
To Retailer. Retailer this Meyer lemon bundt cake hermetic on the countertop for as much as 3 days.
Freeze. Each time attainable, I like to recommend freezing this cake earlier than you add the glaze. Wrap the cooled cake in a double layer of plastic wrap and maintain it frozen for as much as 2 months. Defrost the cake within the fridge or at room temperature, glaze, and serve.
This moist and fluffy Meyer lemon bundt cake is bursting with the brilliant, candy flavors of recent Meyer lemons. It’s excellent with espresso or tea!
Meyer Lemon Cake
1 1/2 cups butter, room temperature
3 cups granulated Sugar
5 eggs
1 1/2 teaspoons vanilla extract
Zest of 2 medium Meyer lemons
3 cups all-purpose flour
1 cup lemon-lime soda
Meyer Lemon Frosting
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons heavy cream (or extra relying on desired consistency)
1 teaspoon Meyer lemon zest
1 tablespoon recent squeezed Meyer lemon juice
Preheat the oven to 325°F. Grease a 10- cup bundt pan with vegetable shortening liberally and evenly mud with flour. Put aside. Alternately you possibly can coat the pan with nonstick baking spray.
Within the bowl of your stand mixer fitted with a paddle attachment, combine butter and sugar collectively on medium velocity for 3 minutes till pale in shade and fluffy.
Add within the eggs, separately after which vanilla and zest. Combine for an extra minute, scraping sides of bowl as essential, till easy.
Flip the mixer velocity to low and add in flour till included. Lastly, combine in soda till easy.
Pour the batter into the ready pan and bake for 55-65 minutes, or till a toothpick inserted within the middle comes out clear.
Permit the cake to chill within the pan for 15-20 minutes after which invert the pan onto a cake plate. Permit the cake to chill earlier than frosting.
Frosting: In a big bowl, whisk collectively the powdered sugar, melted butter, heavy cream, lemon zest and juice till easy. Add extra cream if desired to attain a thinner frosting/icing. Pour evenly on prime of the cake.
