This moist and fluffy Meyer lemon bundt cake is bursting with the bright, sweet flavors of fresh Meyer lemons. Enjoy a slice for breakfast or as a treat with a cup of coffee or tea!
Looking for another easy lemon bundt cake recipe for spring? Try my lemon pistachio bundt cake made with pistachio instant pudding and lemon zest.
Why You’ll Love This Meyer Lemon Bundt Cake Recipe
This lemon bundt cake is a soft and buttery pound cake, filled with the sweetness of Meyer lemons. Drenched with a creamy Meyer lemon glaze, it’s an easy dessert that you can make for any occasion this spring. This cake is:
- Fresh and zesty. The zest and juice from Meyer lemons fill this cake with irresistible sunshiney, citrusy flavors in every bite. It’s the perfect recipe for spring and summer baking.
- Soft and tender. My homemade lemon bundt cake is deliciously fluffy on the day it’s baked, and dense and soft in the following days. Basically, it’s amazing no matter when you slice it!
- Easy to make. Best of all, you can make this Meyer lemon cake with only a few common pantry ingredients. The batter is quick, and since it’s baked in a bundt pan, it’s impressive without much effort.
Ingredients You’ll Need
These are the ingredients you’ll need to make this zesty Meyer lemon bundt cake. You’ll find a printable list of ingredients in the recipe card below the post.
- Butter – Brought to room temperature. I like to bake with unsalted butter, but salted butter also works.
- Sugar – Regular granulated sugar is best for a light lemon cake.
- Eggs – This recipe calls for 5 whole eggs. I recommend bringing them to room temperature.
- Lemon Zest – Meyer lemons are different from regular lemons (see below), and obviously, they’re the first choice for this Meyer lemon cake! However, if you can’t get your hands on Meyer lemons, normal lemons can be used instead.
- Flour – All-purpose flour works perfectly here.
- Lemon-Lime Soda – Like in my 7UP cake and Mountain Dew cake recipes, I used soda as a leavening agent in this Meyer lemon cake. The carbonation helps the cake rise in the oven.
For the Frosting
- Powdered Sugar – Also called confectioner’s sugar.
- Butter – Melted before you start.
- Heavy Cream – For the creamiest frosting, use full-fat heavy cream. You can use more or less depending on how thick you like your frosting.
- Lemon Juice and Zest – Again, you’ll need the zest from Meyer lemons, as well as the juice. Zest the lemons before you juice them.
What Are Meyer Lemons?
I always go a bit buck wild when Meyer lemons are in season. This unique, juicy citrus is a cross between a traditional lemon and a mandarin orange. Meyer lemons are sweeter and less bitter than regular lemons, and so delicious. Whenever I spot them in my local market, I stock up.
If you’re also sitting here, post-grocery shopping, wondering, “What can I do with all these Meyer lemons?” Firstly, let’s make this incredible Meyer lemon cake! Then, check out my 23 Best Lemon Desserts.
How to Make a Meyer Lemon Bundt Cake
Making this light and fluffy lemon bundt cake is so easy, even if you’re new to baking cakes! Check out the steps below, and scroll to the recipe card for printable instructions.
- Combine the wet ingredients. Start by beating butter and sugar together, then mix in the eggs, vanilla, and lemon zest.
- Add the flour and soda. Next, slowly beat in the flour. Once that’s mixed, add your lemon-lime soda.
- Bake. Pour the lemon cake batter into a generously greased and floured 10-cup bundt pan. Then, you’ll bake the cake at 325ºF for 55-65 minutes.
- Cool and flip. When your cake is done baking, let it cool in the pan for 15 minutes or so before flipping it out onto a plate.
- Add the frosting. Meanwhile, whisk together the ingredients for the Meyer lemon frosting. Once the cake is cooled completely, pour over the icing, and let it set for 30 minutes. You’re ready to slice and serve!
Tips and Variations
Looking for more tips on how to make the perfect Meyer lemon bundt cake from scratch? See below, along with some simple recipe variations.
- Different citrus. If you don’t have Meyer lemons, they can be substituted in this recipe with regular lemons, oranges, or limes.
- Use ginger ale instead. No lemon-lime soda? No worries. Swap it out for ginger ale. It works like a charm!
- Add lemon curd. Fill your Meyer lemon bundt cake with a swirl of homemade lemon curd (YUM!). Add half the batter to the bundt pan, dollop in some curd, and swirl it in with a knife. Pour the remaining cake batter over top, and bake!
- Add a glaze. Frosting not your thing? Make an easy Meyer lemon glaze instead. Combine 1 cup of powdered sugar with a few tablespoons of Meyer lemon juice and additional lemon zest (similar to the glaze I use for my orange pound cake). Whisk that together, and pour it over the baked cake.
Can I Make This In Another Pan?
If you don’t have a bundt pan, never fear. You can still make a delicious Meyer lemon cake in a regular baking pan. This recipe makes enough batter to fit comfortably in a 9×13″ baking pan, two standard loaf pans, or two 9″ round cake pans.
Note that bundt cake batter baked in different pans will need different baking times. Keep an eye on the cakes while they bake and use a toothpick to check for doneness. When a toothpick comes out of the center of the cake clean with very few crumbs, the cake is done!
How to Store Lemon Bundt Cake
- To Store. Store this Meyer lemon bundt cake airtight on the countertop for up to 3 days.
- Freeze. Whenever possible, I recommend freezing this cake before you add the glaze. Wrap the cooled cake in a double layer of plastic wrap and keep it frozen for up to 2 months. Defrost the cake in the fridge or at room temperature, glaze, and serve.
More Lemon Cake Recipes
Description
This moist and fluffy Meyer lemon bundt cake is bursting with the bright, sweet flavors of fresh Meyer lemons. It’s perfect with coffee or tea!
Meyer Lemon Cake
- 1 1/2 cups butter, room temperature
- 3 cups granulated Sugar
- 5 eggs
- 1 1/2 teaspoons vanilla extract
- Zest of 2 medium Meyer lemons
- 3 cups all-purpose flour
- 1 cup lemon-lime soda
Meyer Lemon Frosting
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons heavy cream (or more depending on desired consistency)
- 1 teaspoon Meyer lemon zest
- 1 tablespoon fresh squeezed Meyer lemon juice
- Preheat the oven to 325°F. Grease a 10- cup bundt pan with vegetable shortening liberally and lightly dust with flour. Set aside. Alternately you can coat the pan with nonstick baking spray.
- In the bowl of your stand mixer fitted with a paddle attachment, mix butter and sugar together on medium speed for 3 minutes until pale in color and fluffy.
- Add in the eggs, one at a time and then vanilla and zest. Mix for an additional minute, scraping sides of bowl as necessary, until smooth.
- Turn the mixer speed to low and add in flour until incorporated. Finally, mix in soda until smooth.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate. Allow the cake to cool before frosting.
- Frosting: In a large bowl, whisk together the powdered sugar, melted butter, heavy cream, lemon zest and juice until smooth. Add more cream if desired to achieve a thinner frosting/icing. Pour evenly on top of the cake.
- Allow frosting to set up, about 30 minutes.
Notes
- Store airtight for up to 3 days.
