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Blogging Marathon# 27: Week 3/ Day 2

Theme: Seasonal Dishes – Spring Dessert

Dish: Meyer Lemon Bundt Cake

Spring reminds me of Easter, colors and lemons, exactly in that order. I know lemonade is great for summer, but hearty desserts with lemon are excellent for Spring as well, me thinks. Bright, lemony desserts are the perfect way to end a Spring or a Summer meal. So today I have a lemon cake that is just oozing with fresh lemony flavor.

I used Meyer Lemons that have a nice citrusy background and are not as tart as regular lemons. You can of course make this cake with regular lemons. Meyer lemons are usually available end of winter and beginning of Spring.

This cake is full of lemon flavor; lemon zest and juice in the cake, then its soaked in lemon syrup and then drizzled with more lemony lemon glaze.

I have made this cake twice already and it has received rave reviews both times. I followed the recipe from here. First time I made it, I halved the recipe and made it in a 9″ x 5″ loaf pan and the second time I made the full recipe in my 12cup bundt pan.

Print Recipe
Meyer Lemon Bundt Cake Yum
Meyer Lemon Bundt Cake
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 60 minutes
Servings
cup
Ingredients
For the Cake:
  • 2 cups All purpose flour (use 3 cups if not using wholewheat pastry flour)
  • 1 cup Whole wheat Pastry flour
  • 2 Unsalted Butter - at room temperature
  • 2 cups Sugar
  • 4 Eggs Extra large
  • 1/3 cup Meyer Lemon zest
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ cup Lemon juice Meyer
  • ¾ cup Buttermilk - , at room temperature (or use half yogurt and half milk to make ¾ cup)
  • 1 tsp Vanilla extract
For the Syrup:
  • ½ cup Sugar
  • ½ cup lemon juice Freshly squeezed Meyer
For the Glaze:
  • 1 cup sugar Sifted confectioners
  • 3 tbsps Lemon juice Meyer
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 60 minutes
Servings
cup
Ingredients
For the Cake:
  • 2 cups All purpose flour (use 3 cups if not using wholewheat pastry flour)
  • 1 cup Whole wheat Pastry flour
  • 2 Unsalted Butter - at room temperature
  • 2 cups Sugar
  • 4 Eggs Extra large
  • 1/3 cup Meyer Lemon zest
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ cup Lemon juice Meyer
  • ¾ cup Buttermilk - , at room temperature (or use half yogurt and half milk to make ¾ cup)
  • 1 tsp Vanilla extract
For the Syrup:
  • ½ cup Sugar
  • ½ cup lemon juice Freshly squeezed Meyer
For the Glaze:
  • 1 cup sugar Sifted confectioners
  • 3 tbsps Lemon juice Meyer
Meyer Lemon Bundt Cake
Instructions
  1. Preheat oven to 350°F. Grease 2 8½" x 5½" loaf pan or a 9"x13" cake pan or a 12cup bundt cake.
  2. Cream butter and sugar together until light and fluffy, about 3-5 minutes with hand mixer or stand mixer.
  3. Add eggs one at a time and mix until incorporated. Next add the lemon zest and mix for 1 minute.
  4. In a bowl, sift flours, baking powder, baking soda and salt. In another bowl, combine lemon juice, buttermilk and vanilla extract.
  5. Alternately add flour and buttermilk mixture to the butter mixture, starting and finishing with flour mixture.
  6. Pour into the prepared pans and bake for 45minutes to 1 hour or until a cake tester/ toothpick inserted into the center of the cake comes out clean.
  7. Make the Syrup: Combine sugar and lemon juice in a saucepan and cook on low flame until sugar dissolves.
  8. Once the cakes are done, let them cool in the pan for 5-10 minutes, then remove onto a wire rack and spoon the syrup on the top, then cool completely.
  9. Make the glaze: Combine confectioners sugar and lemon juice. Once the cakes are cooled, drizzle the glaze and let it set before cutting.
Recipe Notes

Store any leftover cake in the fridge. 

Lets check out what my fellow marathoners have cooked today for BM# 27.

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25 thoughts on “Meyer Lemon Bundt Cake”

  1. cake looks absolutely mindblowing and photos are just as out of this world – so bright and clear!!!!

  2. cake looks absolutely mindblowing and photos are just as out of this world – so bright and clear!!!!

  3. We are still waiting for spring out here!! T’row looks good though 🙂 The cake looks fabulous!!

  4. Wat a gorgeous lemon bundt cake, citrus baked goodies are one of my weakness,i dont mind having a slice rite now for my breakfast.

  5. I loved the second picture, wonder who holds the camera and who holds the jar in ur case, but i can only dream about such pictures for now,i loved the cake recipe, it seems perfect for spring

  6. what beautiful picstures Pavani! The pic of the lemons is so summery and i absolutely love the pic where you’re pouring the glaze. Smashing good. I’m definitely trying this soon!!!

  7. Don’t know if my comment got saved.So here it is again,The pics are too good and the lemon picture is soooo summery. And i absolutely love the pic where you’re pouring the lemon glaze. Simply smashing. I’m gonna try this soon!

  8. Pradnya, I ALWAYS hold the camera and my husband SOMETIMES holds the utensils, that too for picture stills only 🙂

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