In the dead of winter, there is nothing like the bright flavor of a Meyer Lemon to remind you that spring, and yes – eventually summer, are right around the corner. Meyer lemons, which are typically found in grocery stores between December and May, were first introduced to the US from China. The flavor is a cross between a lemon and orange with a slight sweetness. They are smaller than a typical lemon with skin that is thinner and smoother and a warm yellow color.
On my last visit to Trader Joe’s I picked up a bag of them and thought a bundt cake would be the perfect recipe. Many lemon cakes call for the rind only, or only a couple tablespoons of the juice. I picked this recipe as it uses four Meyer Lemons, ensuring a wonderful lemon flavor. A glaze is included along with this recipe (which I did not make) but feel free! I simply dusted powered sugar over the cake, once cooled.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1/8 cup meyer lemon zest approx. 3 lemons
- 4 large eggs room temperature
- 1 tsp vanilla
- 3/4 cup milk room temperature
- 1/2 cup sour cream room temperature
- 2 Tbsp meyer lemon juice approx. 1 lemon
- 1/4 cup meyer lemon juice approx. 2 lemons
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- 3 Tbsp heavy whipping cream
- 1 tsp vanilla
Preheat oven to 350 degrees F and grease your bundt pan well. Make sure to get in all the cracks and crevices to ensure your cake releases easily from the pan.
Whisk flour, baking powder, baking soda and salt into a medium mixing bowl and set aside.
In the bowl of electric mixer, beat butter until smooth. Add in sugar and zest from the lemons and blend until light and fluffy.
Add eggs, one at a time followed by the vanilla. Alternate milk and flour fully incorporating after each addition.
Finally, add sour cream and lemon juice until well combined. Try not to eat all the batter, it’s delicious!
Pour cake mixture into your bundt pan and distribute evenly with spatula to ensure even baking. Place in oven and bake 40 – 50 minutes. I started checking around the 40 minute mark. Toothpick should be mostly clean. Wack on counter top to allow cake to release from the pan and place on a wire rack and cool for 10 minutes.
While the cake is still hot, poke with holes and brush with lemon syrup. Once cool drizzle glaze on top or dust with powdered sugar.
Glaze: Place powdered sugar, cream, and vanilla into a 2 cup measuring cup. Stir with a fork until fully combined. Drizzle over cake.
I loved how this cake turned out. Not overly sweet with the right balance of lemon flavor. Enjoy!