meyer lemon bundt cake
Meyer lemon season is here, and we’re kicking off citrus season with this sunny Meyer lemon bundt cake! Bright and buttery, with the best golden crumb, this cake is lemon bundt perfection!
Drizzled with lemon butter glaze, you’ll love this cake for brunch (and dessert!). Sweet, tangy, and delicious down to the last crumb, this crave-worthy cake is one to have on repeat.
The perfect lemon bundt cake:
- Bring butter, eggs, and buttermilk to room temperature before beginning.
- Meyer lemons are sweeter and more fragrant than regular lemons, and make this cake shine! For maximum lemon flavor, combine Meyer lemon zest and sugar in a food processor and pulse for 1 minute to release aromatic oils from the zest and infuse the sugar with lemon flavor.
- Use a 10-cup bundt pan for this recipe. To prevent the cake from sticking, spray the pan generously with nonstick spray (or butter and flour the pan). Spoon the batter evenly into the pan and smooth with an offset spatula, then tap the pan sharply several times to reduce air bubbles.
- Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 35 minutes.
- To make individual Meyer lemon cakes, use a mini bundt pan. Depending on the size of the pan, this recipe will make 6 to 8 mini bundt cakes. Baking time will be approximately 24 to 26 minutes.
- Let the cake cool for 10 minutes before inverting onto a wire rack. Cool completely before glazing.
- This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze just before serving.
Make your own buttermilk
If you don’t have buttermilk on hand, it’s easy to make your own buttermilk substitute: Mix 1 cup room temperature milk with 1 teaspoon acid (lemon juice or white vinegar). Stir, then let stand for 10 minutes before using.
Meyer Lemon Bundt Cake Video
The BEST Meyer lemon bundt cake for citrus season! You’ll love this bright and buttery lemon cake!
- 2 1/2 cups flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/4 cups sugar
- 3 Tbsp fresh Meyer lemon zest
- 10 Tbsp unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup low-fat buttermilk, at room temperature
- 2 Tbsp fresh Meyer lemon juice
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 2 tsp Meyer lemon zest
- 2 Tbsp Meyer lemon juice
- 3/4 cup powdered sugar, sifted
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Combine sugar and Meyer lemon zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla. Combine buttermilk and Meyer lemon juice in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 38 to 42 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
- For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.
Keywords: Meyer Lemon, Lemon, Bundt Cake, Bundt