Cake Recipes
Meyer Lemon Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter (room temperature)
- 1 1/2 cups granulated 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
Instructions
- Heat oven to 350 degrees F. Grease and flour a 10- or 12-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- 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.
- 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.
- Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.
- For glaze, whisk together lemon juice and confectioners’ sugar in a small bowl.
- Drizzle over cooled cake.
Notes
Photo credit: AdamsBest
on VisualHunt /
CC BY-SA