This is the Meyer lemon bundt cake recipe I promised in my last post. If you didn’t read the cute story about my favorite lemons in the world, you can read it here.
1 cup unsalted butter (room temp)
2 cups sugar
1 tsp. salt
4 large eggs (room temp)
3 cups all purpose flour
2 tsp. baking powder
1 cup whole milk
Zest of 2 Meyer lemons
6 T melted butter
3 cups powdered sugar
1/4 cup + 2 T fresh squeezed Meyer lemon juice
Preheat oven to 350 degrees.
Cream butter, salt, and sugar until light and fluffy. Add eggs one at a time, mixing in between each. In a separate bowl, mix together flour and baking powder. Alternate adding flour mixture (1/3 at a time) and milk to the batter, mixing in between each until well combined. Bake 45- 60 minutes or until a long toothpick comes out clean or with just a few moist crumbs.
In a medium, microwave safe bowl, melt butter. Add powdered sugar and lemon juice and whisk together until no lumps remain.
Drizzle over cooled cake. (go ahead and lick the icing bowl while you are at it. I won’t tell.)