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
- 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.
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