Luscious Meyer Lemon Bundt Cake: Your Ultimate Guide to a Perfectly Moist and Tangy Spring Dessert

There’s a certain magic that Meyer lemons bring to the kitchen, especially when baked into a beautiful bundt cake. This Meyer Lemon Bundt Cake is the epitome of citrus perfection: wonderfully moist, incredibly tender, vibrantly tangy, and perfectly balanced in sweetness. It’s a cake that doesn’t just taste good; it truly shines, promising to be a showstopper at any gathering. Prepare to fall head over heels for this delightful creation!

Why You’ll Adore This Meyer Lemon Bundt Cake

There’s an undeniable allure to Meyer lemons, and once you try them, you’ll find yourself reaching for them whenever they’re in season. When these beautiful citrus fruits grace the grocery store shelves, I can’t resist grabbing a bag. My strong suggestion? Do the same! Head home and immediately bake this incredibly delicious Meyer Lemon Bundt Cake. You won’t regret it.

As spring gently ushers in warmer days, there’s something truly magical about bringing a Meyer lemon cake to life in your kitchen. Its bright, refreshing flavor perfectly complements the season, making it an ideal dessert for Easter brunches, Mother’s Day celebrations, or simply to enjoy with a cup of tea on a sunny afternoon.

This cake is more than just a recipe; it’s an experience. It’s not only divinely delicious but also surprisingly simple to prepare, making it accessible for bakers of all skill levels. The texture is a standout feature, reminiscent of a classic lemon pound cake but with an elevated, delicate quality. It boasts an exquisitely moist and tender crumb that practically melts in your mouth, leaving behind a delightful burst of tangy lemon flavor. The balance between sweetness and tartness is simply perfect, ensuring every bite is a harmonious blend of flavors.

While we love a variety of spring and summer desserts, like our Fluffy Strawberry Shortcake, Classic Coconut Cake, Almond Joy Cake, and Blueberry Pie, this Meyer Lemon Bundt Cake holds a special place. Its vibrant citrus notes are incredibly uplifting and refreshing, making it an absolute crowd-pleaser and a perfect way to celebrate the abundance of spring.

Meyer Lemons vs. Regular Lemons: A Flavorful Comparison

Understanding the distinction between Meyer lemons and their more common counterparts is key to appreciating this cake’s unique flavor profile. Meyer lemons are not true lemons; they are believed to be a natural hybrid of a lemon and a mandarin orange, giving them a distinctly different character.

Visually, Meyer lemons are typically more round or spherical than the elongated shape of a Eureka or Lisbon lemon (the varieties most commonly found in stores). Their skin is noticeably thinner and boasts a beautiful, deep yellow-orange hue, often with a slight blush. Perhaps the most striking difference is their aroma; Meyer lemons have a wonderfully fragrant skin, often described as floral or herbaceous, which translates beautifully into baked goods.

When it comes to taste, Meyer lemons offer a sweeter, less acidic, and more complex flavor than regular lemons. While regular lemons deliver a sharp, intense tartness, Meyer lemons are mellow and slightly sweeter, with a delicate citrus aroma that hints at their mandarin ancestry. This lower acidity makes them exceptionally versatile in cooking and baking, allowing for a brighter, more nuanced lemon flavor without an overwhelming sour bite. This is precisely why they are so beloved in desserts like this bundt cake, where their unique qualities truly shine.

The Meyer lemon was first introduced to the United States in the early 1900s by Frank Meyer, a USDA agricultural explorer who discovered the fruit on a trip to China. Since then, it has gained immense popularity among chefs and home cooks alike for its superior flavor. So, if you’re seeking that delightful burst of lemon flavor with a gentle sweetness and a less aggressive tang, Meyer lemons are your go-to citrus for all your favorite recipes, especially for this cake.

Key Ingredients for Your Perfect Meyer Lemon Bundt Cake

Crafting this exquisite Meyer Lemon Bundt Cake requires a handful of simple, high-quality ingredients. Each plays a crucial role in achieving that perfect moist, tender crumb and vibrant flavor. Below is a summary of the main components, but for the complete list and precise measurements, please refer to the detailed recipe card at the bottom of this post.

• Dry Ingredients:
  • All-purpose flour: Provides the structural foundation for the cake.
  • Baking soda: A leavening agent that helps the cake rise and contributes to its tender texture.
  • Salt: Balances the sweetness and enhances all the other flavors, making them pop.
• Wet Ingredients:
  • Unsalted butter (softened): Adds richness, moisture, and contributes to the cake’s fine crumb. Using unsalted butter allows you to control the overall salt content.
  • Large eggs (room temperature): Bind the ingredients together, add richness, and provide structure and moisture. Room temperature eggs emulsify better with the butter and sugar.
  • Sour cream (room temperature): A secret weapon for moisture and tenderness! Its slight acidity also reacts with the baking soda, aiding in leavening, and adds a subtle tang that complements the lemon beautifully.
  • Meyer lemon juice (freshly squeezed): The star of the show, providing that signature bright, tangy, and slightly sweet lemon flavor.
  • Meyer lemon zest: Contains concentrated lemon oils, delivering an intense aromatic punch and enhancing the fresh lemon taste throughout the cake.
• Granulated sugar: Provides sweetness, helps tenderize the cake, and contributes to its golden-brown crust.
• Glaze Ingredients:
  • Powdered sugar (confectioners’ sugar): Forms the base of our smooth, pourable glaze.
  • Meyer lemon juice (freshly squeezed): Thins the glaze and infuses it with an extra layer of zesty flavor.
  • Meyer lemon zest: A tiny bit of zest in the glaze adds visual appeal and another burst of fresh lemon aroma.

Using room temperature ingredients, especially the butter, eggs, and sour cream, is critical for achieving a smooth, well-emulsified batter that bakes evenly and results in the best possible texture. Don’t skip this important step!

How to Bake a Perfect Meyer Lemon Bundt Cake: Step-by-Step Guide

Making this Meyer Lemon Bundt Cake is a straightforward process that yields incredibly rewarding results. Follow these detailed steps to achieve a perfectly moist, flavorful, and beautifully golden bundt cake.

Preparation is Key

1. Preheat Oven & Prepare Pan: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking. Properly preparing your bundt pan is crucial to prevent sticking and ensure a beautiful release. Generously grease a 10-inch bundt or pound cake pan with softened unsalted butter, ensuring every crevice is coated. Then, lightly dust it with all-purpose flour, tapping out any excess. For an even easier release, you can use a high-quality baking spray that contains flour.

Crafting the Cake Batter

2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer (stand mixer or hand mixer), cream these two ingredients together on medium speed for about 5 minutes. This step is vital for incorporating air into the batter, which contributes to the cake’s light and fluffy texture. The mixture should become pale in color and light and fluffy in consistency.
3. Add Eggs Gradually: Add the large eggs one at a time, beating well after each addition. Allow each egg to be fully incorporated into the mixture before adding the next. This helps create a stable emulsion, preventing the batter from curdling and ensuring a smooth, cohesive texture.
4. Stir in Lemon Flavor: Once the eggs are fully mixed, stir in the Meyer lemon juice and Meyer lemon zest. The zest, in particular, carries most of the lemon’s aromatic oils, infusing the batter with intense, fresh citrus flavor.

5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, particularly the leavening agent.
6. Alternate Wet and Dry: Gradually add the flour mixture to the creamed butter mixture, alternating with the room temperature sour cream. Begin and end with the flour mixture. Beat on low speed just until combined after each addition. Be extremely careful not to overmix the batter; overmixing can lead to a tough cake. Scrape down the sides of the bowl with a spatula as needed to ensure everything is fully incorporated.
7. Fill Pan & Bake: Pour the luscious cake batter evenly into your meticulously prepared bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted near the center of the cake comes out clean. If it comes out with wet batter, continue baking for a few more minutes and retest.
8. Cooling Process: Once baked, remove the cake from the oven and let it cool in the bundt pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before you attempt to invert it. After this initial cooling, carefully invert the bundt pan onto the wire rack and lift the pan away, allowing the cake to cool completely before glazing. Cooling completely is crucial to prevent the glaze from melting.

The Perfect Meyer Lemon Glaze

9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, freshly squeezed Meyer lemon juice, and Meyer lemon zest until smooth. The consistency should be thick enough to cling to the cake but still pourable.
10. Glaze the Cake: Once the cake is completely cooled, pour or drizzle the prepared lemon glaze evenly over the top. Allow the glaze to set for about 15-30 minutes before slicing and serving.

Now, serve slices of this heavenly Meyer Lemon Bundt Cake and watch it disappear! It’s truly a treat for the senses.

Expert Tips for the Best Meyer Lemon Bundt Cake

Achieving a bakery-worthy Meyer Lemon Bundt Cake is easier than you think with these expert tips:

• Room Temperature Ingredients are Non-Negotiable: This is perhaps the most important tip. Ensure your eggs, butter, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air efficiently, resulting in a lighter and more tender cake. Cold ingredients can cause the batter to curdle and affect the final texture.
• The Magic of Meyer Lemons: Meyer lemons truly make this cake sing with their unique, sweeter, and less acidic tang. However, if Meyer lemons are out of season or unavailable, you can absolutely use regular lemons. Keep in mind the taste will be slightly tangier, so you might consider adding an extra teaspoon of sugar to the cake batter or reducing the lemon juice in the glaze by half a tablespoon to compensate for the increased tartness.
• Mastering the Bundt Pan: A properly greased bundt pan is key to a flawless cake release. Don’t be shy with the butter and flour, ensuring every nook and cranny is coated. You can even use a pastry brush to ensure even coverage. Alternatively, a baking spray specifically designed for baking, often containing flour, works wonders.
• Lemon Quantity Matters: The exact number of Meyer lemons you’ll need can vary depending on their size and juiciness. Typically, you’ll need at least 5 to 6 medium-sized Meyer lemons to get enough juice and zest for both the cake and the glaze. Plan ahead to avoid running out mid-recipe!
• Sour Cream Alternatives: If you don’t have sour cream on hand, full-fat plain Greek yogurt is an excellent substitute. It provides a similar tang and moisture, contributing to a wonderfully tender crumb. Ensure it’s also at room temperature.
• Customize Your Glaze: The glaze consistency is a matter of personal preference. If you prefer a thinner, more translucent drizzle, add a tiny bit more Meyer lemon juice (or even a splash of milk). For a thicker, more opaque glaze, gradually whisk in more powdered sugar until you reach your desired consistency.
• Avoid Overmixing: Once you add the flour, mix the batter only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake.
• Cool Completely Before Glazing: Patience is a virtue when it comes to glazing. Pouring glaze over a warm cake will cause it to melt and absorb, rather than forming a beautiful, opaque coating. Ensure your bundt cake is completely cooled to room temperature before applying the glaze.
• Serve with Flair: This cake is delightful on its own, but for an extra touch, consider serving slices with fresh berries (raspberries or blueberries are fantastic), a dollop of whipped cream, or even a scoop of vanilla bean ice cream.

Frequently Asked Questions About Meyer Lemon Bundt Cake

Explore More Zesty Lemon Recipes

If this Meyer Lemon Bundt Cake has ignited your passion for vibrant citrus flavors, you’re in luck! Lemon is a wonderfully versatile ingredient that brightens up a wide array of dishes, from sweet treats to refreshing beverages. Don’t stop at this bundt cake; continue your culinary adventure with these other fantastic lemon-infused recipes:

Meyer Lemon Bundt Cake

Moist, tender, lusciously tangy and not too sweet!

4.84 from 18 votes

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Course:
cake, Dessert

Cuisine:
American

Prep Time:

15 minutes
minutes

Cook Time:

1 hour
hour

Total Time:

1 hour
hour
15 minutes
minutes

Servings:
12

Calories:

493
kcal

Author:
Leigh Harris

Ingredients

 

Cake

• 
  
  1
  cup
  Unsalted butter
  softened
  
  
• 
  
  2
  cups
  Granulated sugar
  
  
• 
  
  6
  large
  Eggs
  room temperature
  
  
• 
  
  6
  tablespoons
  Meyer lemon juice
  
  
• 
  
  1
  tablespoon
  Meyer lemon zest
  
  
• 
  
  3
  cups
  All-purpose flour
  
  
• 
  
  1/2
  teaspoon
  Baking soda
  
  
• 
  
  1/4
  teaspoon
  Salt
  
  
• 
  
  1
  cup
  Sour cream
  room temperature
  
  

Glaze:

• 
  
  1
  cup
  Confectioners’ sugar
  
  
• 
  
  2
  tablespoons
  Meyer lemon juice
  freshly squeezed
  
  
• 
  
  2
  teaspoons
  Meyer lemon zest
  
  

US Customary –
Metric

Instructions

Cake

• Preheat the oven to 350F degrees. Grease a bundt or pound cake pan with butter and dust flour, or use baking spray.
• In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
  1 cup Unsalted butter,
  2 cups Granulated sugar
• Add eggs, one at a time, beating well after each addition.
  6 large Eggs
• Stir in lemon juice and zest.
  6 tablespoons Meyer lemon juice,
  1 tablespoon Meyer lemon zest
• Whisk the flour, baking soda and salt together in a medium bowl.
  3 cups All-purpose flour,
  1/2 teaspoon Baking soda,
  1/4 teaspoon Salt
• Add to the creamed mixture alternately with sour cream. Beat just until combined.
  1 cup Sour cream
• Pour into a greased and floured 10-in. bundt tube pan.
• Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Glaze

• In a small mixing bowl, combine the confectioners’ sugar and lemon juice and zest. Pour or drizzle over the cake.
  1 cup Confectioners’ sugar,
  2 tablespoons Meyer lemon juice,
  2 teaspoons Meyer lemon zest

Notes

Depending on the size of your Meyer lemons you will need at least 5 or 6 lemons.

Storing – Store the cake in an airtight container at room temperature for up to 4 or 5 days.

Make Ahead and Freezing – See the FAQ section in the post.

Nutrition

Calories:
493
kcal

|

Carbohydrates:
69
g

|

Protein:
7
g

|

Fat:
22
g

|

Saturated Fat:
13
g

|

Cholesterol:
144
mg

|

Sodium:
281
mg

|

Potassium:
107
mg

|

Fiber:
1
g

|

Sugar:
44
g

|

Vitamin A:
727
IU

|

Vitamin C:
5
mg

|

Calcium:
44
mg

|

Iron:
2
mg