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.
Meyer Lemon Bundt Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
Cake
- 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
Icing
- 6 T melted butter
- 3 cups powdered sugar
- 1/4 cup + 2 T fresh squeezed Meyer lemon juice
Instructions
For Cake:
-
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.
For Icing:
-
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.
Leave a Reply