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Meyer Lemon Bundt Cake

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 cup
Author: Pavani

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

Instructions

  • Preheat oven to 350°F. Grease 2 8½" x 5½" loaf pan or a 9"x13" cake pan or a 12cup bundt cake.
  • Cream butter and sugar together until light and fluffy, about 3-5 minutes with hand mixer or stand mixer.
  • Add eggs one at a time and mix until incorporated. Next add the lemon zest and mix for 1 minute.
  • In a bowl, sift flours, baking powder, baking soda and salt. In another bowl, combine lemon juice, buttermilk and vanilla extract.
  • Alternately add flour and buttermilk mixture to the butter mixture, starting and finishing with flour mixture.
  • 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.
  • Make the Syrup: Combine sugar and lemon juice in a saucepan and cook on low flame until sugar dissolves.
  • 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.
  • Make the glaze: Combine confectioners sugar and lemon juice. Once the cakes are cooled, drizzle the glaze and let it set before cutting.

Notes

Store any leftover cake in the fridge. 
Lets check out what my fellow marathoners have cooked today for BM# 27.