Meyer Lemon Bundt Cake
A moist and delicious bundt cake with the sweetness of Meyer lemons. Perfect for afternoon tea of even breakfast!
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
- 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
Strawberry Whipped Cream
Preheat oven to 350F. Grease & flour a 12-cup Bundt pan (or use cooking spray with flour included). Be sure to get in all of the cracks of the Bundt pan, so the cake comes out cleanly after baking.
Whisk flour, baking powder, baking soda, and salt together, and set aside.
In the bowl of an electric mixer, beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy.
Add eggs one at a time, fully incorporating after each addition.
Add vanilla and blend.
Add flour and milk alternately, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating after each addition.
Add sour cream and lemon juice and mix until combined.
Add some batter into your prepared pan and press it into the cracks of the Bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the bottom of the pan against the counter to evenly distribute.
While cake is baking, make the lemon syrup and whipped cream (see recipes below).
Bake cake for 50 minutes or until a toothpick inserted into the center of the batter comes out mostly clean.
- Place cake pan on a wire rack to cool for 10 minutes. While the cake is still hot, poke it in multiple places with a toothpick or skewer and immediately brush with syrup.
- Allow cake to cool completely. Place plate over cake tin and flip the cake. It should easily fall from the cake tin. Add some whipped cream for decoration or add on each slice.
Strawberry Whipped Cream
- Mash berries with a fork or chopper.
- You should have 1/4 cup mashed berries.
- Set aside.
- Whip cream and sugar to form soft peaks.
Add mashed berries and continue whipping until stiff peaks form.
- Use immediately or refrigerate up to one hour.
Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside until cake is ready (see step 11 in cake recipe).
Recipe courtesy of livforcake.com