This delicious Bundt cake is lightly flavored with sweet and tart Meyer Lemon zest and juice then topped off with a bright Meyer Lemon Glaze.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Who likes Meyer Lemons? I do! While I am not a fan of the cold weather in the winter I am certainly a fan of the citrus fruit that comes with the cold weather.
One of my favorite citrus fruits is the Meyer Lemon. It's a little bit sweeter than a traditional lemon and it's so good for baking. I've made cakes, scones, and muffins from them in the past and when I got a package of them from Melissa's Produce I couldn't wait to get baking!
I immediately decided to make a Meyer Lemon Bundt Cake because I've been on a Bundt Cake kick lately but I haven't made one with Meyer lemons yet. I thought it would be nice to use the zest and juice of the lemons in the cake and the juice for a light glaze on the top.
- baking powder
- granulated sugar (I used Dixie Crystals)
- vanilla yogurt
- Meyer lemons
- Taylor & Colledge Vanilla Bean Paste
- Taylor & Colledge Lemon Extract Paste
- Powdered Sugar (I used Dixie Crystals)
To Make the Cake: In a medium bowl combine the flour, baking powder, and salt. In a large bowl combine the butter, sugar, eggs, vanilla yogurt, lemon juice, lemon zest, vanilla paste, and lemon paste. Add the dry ingredients to the wet ingredients and mix until just combined.
To Bake the Cake: Preheat the oven to 350 degrees. Pour the cake batter into the Bundt pan. Bake for 35 minutes. Cool completely.
To Make the glaze: Whisk together the glaze ingredients in a small bowl. Drizzle over top of the cake.
This cake was very easy to whip up. I liked using the vanilla yogurt to give the cake some moisture as well as adding some big, bold vanilla flavor.
I also added both vanilla bean paste and lemon extract paste to the cupcakes because both of these add tons of flavor as well. I like to use the extract pastes from Taylor & Colledge because they give my baked goods a lot of flavor while only using a little bit. While you could use extracts in place of the pastes I find that the pastes just taste better.
I have a fairly large Bundt pan so when I poured the batter into the pan it only filled it up about a quarter of the way. It's totally fine! This is a shorter Bundt cake than I normally make but it baked up perfectly and looks great with the glaze on top.
Can I make this in a regular cake pan?
You can bake it in two regular 8 inch cake pans but you will have to watch the time. It won't cook for nearly as long as the Bundt cake cooked for. Since I haven't made it in an 8 inch cake pan myself I can't tell you how long to bake it for but my guess would be to check it in between 20-25 minutes.
Can I use regular lemons in this recipe?
You can certainly use regular lemons to make this recipe. The glaze will be a little more tart as will be the cake but it will still be bright and delicious.
What is the difference between Meyer Lemons and regular lemons?
Meyer lemons have a darker yellow color and a darker yellow interior. The exterior skin of a Meyer lemon is smooth while a regular lemon is textured. A Meyer lemon is small than a regular lemon. Meyer Lemons are also sweeter then regular lemons and will definitely add sweetness to recipes.
Can I use extracts instead of the vanilla and lemon pastes?
You can use regular extracts. I would use the same amount of lemon extract as I used of the lemon paste. Honestly, the paste tastes a lot better than traditional lemon extract and doesn't yield the funny aftertaste that some lemon extracts have so I prefer it. In the case of the vanilla paste, I would use double the amount if using extract in place of the paste to give it the same amount of vanilla flavor.
When making the glaze I used fresh Meyer Lemon juice and Dixie Crystals powdered sugar. The fresh lemon juice gave the glaze that sweet and tart flavor that I love so much. The glaze was fairly thick and set on top of the Bundt cake beautifully.
While you can just drizzle the glaze on top using a spoon I prefer to put it into a zip top baggie, cut off the corner, and pipe it on so that it has a pretty designed look to it. This also makes it super easy to put a controlled drizzle on top.
More Meyer Lemon Recipes:
- Meyer Lemon Scones
- Meyer Lemon Bars
- Meyer Lemon Margaritas
- Meyer Lemon Coffee Cake
- Meyer Lemon Poppyseed Bundt Cake
The resulting cake was delicious. The cake itself was fairly light and had a light lemon flavor. The glaze really brought out the tart Meyer lemon flavor of the cake and added some brightness.
I enjoyed mine with a cup of coffee but a mug of hot tea would be perfect with it too. I had this cake for dessert but also for breakfast on two different occasions. It was perfect!
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For the Cake:
- 1 ½ c. flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ c. (1 stick) butter
- 1 c. sugar
- 3 eggs
- 1 c. vanilla yogurt
- 2 Meyer lemons (zest and juice)
- 1 teaspoon Taylor & Colledge vanilla bean paste
- ½ teaspoon Taylor & Colledge lemon extract paste
For the glaze:
- 1 c. powdered sugar
- 1-2 Tablespoons Meyer Lemon juice (from 1 lemon)
- 1 Tablespoon milk
- Preheat the oven to 350 degrees. Spray a 10 cup Bundt pan with cooking spray. Set aside.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In a large bowl combine the butter and sugar and mix until well combined.
- Add in the eggs and vanilla yogurt and mix until well combined.
- Stir in the lemon juice, lemon zest, vanilla paste, and lemon paste.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes then run a butter knife around the edges and flip onto a serving plate and let cool completely.
- Whisk together the glaze ingredients. Drizzle over top of the cake and let set for 15 minutes before serving.
Recipe adapted from Sugar Dish Me
Tuesday #SpringSweetsWeek Recipes
- Almond Buttercream Frosting from Devour Dinner
- Blood Orange Cheesecake Rolls from Daily Dish Recipes
- Blood Orange Spiced Cake from Cookaholic Wife
- Blueberry Lemon Bars from Family Around the Table
- Carrot Cake Roll with Cream Cheese Filling from A Kitchen Hoor's Adventures
- Cookie Truffles from Eat Move Make
- Eggless Blood Orange Mini Bundts with Pink Glaze from Magical Ingredients
- Key Lime Curd from Art of Natural Living
- Little Chick Easter Sugar Cookies from Sweet Beginnings
- Meyer Lemon Bundt Cake from Hezzi-D's Books and Cooks
- Meyer Lemon Pudding from Jen Around the World
- Meyer Limoncello from The Spiffy Cookie
- Strawberry White Chocolate Bark from Blogghetti
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