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
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 Tbsp fresh Meyer lemon zest
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2/3 cup low-fat buttermilk, at room temperature
- 1/3 cup sour cream, at room temperature
- 2 Tbsp fresh Meyer lemon juice
- 1/3 cup Meyer lemon curd
- 3 Tbsp fresh Meyer lemon juice
- 3 Tbsp sugar
- 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 generously butter and flour a 10-cup bundt pan. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter, sugar, and Meyer lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla. Combine buttermilk, sour cream, and 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 half the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Top with spoonfuls of lemon curd and gently swirl together with a toothpick or wooden skewer. Spoon remaining batter evenly over the lemon curd and carefully smooth with an offset spatula. Tap pan sharply again to reduce air bubbles.
- Bake bundt cake 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.
- Lemon syrup: Combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Carefully invert cake onto rack and brush the warm cake with lemon syrup. Let cool completely.
- Lemon 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.
Lemons: I made this cake with Meyer lemons. A cross between regular lemons and mandarin oranges, the zest and juice is sweet and aromatic. If you can’t find Meyer lemons, you can also use regular lemons. Regular lemons will add a slightly more tangy, zesty flavor to the cake and glaze.
Lemon Curd: I used homemade Meyer lemon curd in this cake (lemon curd can be made up to a week in advance). You can also use a high quality jarred lemon curd.
Mini Bundt Cakes: To make individual bundt 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.
Freezing Instructions: Once fully cool, wrap bundt cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add glaze.
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Keywords: Meyer Lemon, Lemon, Lemon Bundt Cake, Bundt Cake