Description
This moist and fluffy Meyer lemon bundt cake is bursting with the bright, sweet flavors of fresh Meyer lemons. It’s perfect with coffee or tea!
Ingredients
Scale
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 more depending on desired consistency)
- 1 teaspoon Meyer lemon zest
- 1 tablespoon fresh squeezed Meyer lemon juice
Instructions
- Preheat the oven to 325°F. Grease a 10- cup bundt pan with vegetable shortening liberally and lightly dust with flour. Set aside. Alternately you can coat the pan with nonstick baking spray.
- In the bowl of your stand mixer fitted with a paddle attachment, mix butter and sugar together on medium speed for 3 minutes until pale in color and fluffy.
- Add in the eggs, one at a time and then vanilla and zest. Mix for an additional minute, scraping sides of bowl as necessary, until smooth.
- Turn the mixer speed to low and add in flour until incorporated. Finally, mix in soda until smooth.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate. Allow the cake to cool before frosting.
- Frosting: In a large bowl, whisk together the powdered sugar, melted butter, heavy cream, lemon zest and juice until smooth. Add more cream if desired to achieve a thinner frosting/icing. Pour evenly on top of the cake.
- Allow frosting to set up, about 30 minutes.
Notes
- Store airtight for up to 3 days.
