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Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tablespoons Meyer lemon zest
  • 1/2 cup Meyer lemon juice
  • 1/2 cup buttermilk
  • 2 tablespoons Meyer lemon juice
  • 1 cup confectioners' sugar


  1. Heat oven to 350 degrees F. Grease and flour a 10- or 12-cup Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by lemon zest. Stir 1/3 of flour mixture into butter mixture, followed by Meyer lemon juice. Add in additional 1/3 of flour mixture, followed by buttermilk. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan.
  4. Bake for 40 to 45 minutes, until a wooden pick inserted into center of cake comes out clean or with only a few moist crumbs attached.
  5. Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.
  6. For glaze, whisk together lemon juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake.

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