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This Meyer Lemon Bundt cake never lasts long at our house – family and friends love a slice of this with a hot coffee!
This is one of the best Meyer lemon cake recipes I have ever made. So lemony and sweet, it makes a perfect afternoon treat or dessert after dinner.
If you love the citrus flavor of lemon cakes, give this recipe a try!
Fifteen minutes prep time and another 30 minutes cooking time – then let it cool before decorating the top with a smattering of confectioners sugar.
Lemon Bundt Cake Ingredients
- all purpose flour
- baking powder
- sour cream
- granulated sugar
- meyer lemon zest
- vegetable oil
- vanilla extract
- meyer lemon juice
Lemon Cake Topping Ingredients:
- meyer lemon zest
- powdered sugar
Lemon Bundt Cake Instructions
Preheat the oven to 350°F. Grease or use cooking spray to grease a bundt cake pan. In a medium bowl sift together the flour, baking powder, and salt.
In a large bowl, or in the bowl of your stand mixer fitted with the paddle attachment, whisk together the sour cream, sugar, eggs, lemon zest, oil, vanilla, and lemon juice.
Add the dry ingredients (flour mixture) to the wet and mix the cake batter on medium speed until just combined.
Pour the batter into the prepared bundt pan , being sure to scrape the sides of the bowl. Then bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 5-10 minutes.
After 10 minutes, turn the lemon cake out of the bundt pan onto a cooling rack to let it cool completely.
Once the cake is cooled completely, it’s time to decorate the top!
Topping for Lemon Bundt Cake
The easiest and quickest way is to use powdered sugar. Just sift confectioners sugar over the top of the entire cake.
After the top is decorated, move the cake to a pretty serving dish or cake stand. After that, add the zest of one lemon over the bundt cake and it is ready to serve.
Lemon cake variations and FAQ’s:
What is the best type of frosting for lemon cake?
Some people prefer the dusting of powdered sugar on this cake, but you can certainly use a glaze, that you drizzle over the loaf instead.
If you would rather have a Lemon glaze over the cake, this Rosemary Lemon Glaze is delicious! I use this when I make my other Meyer Lemon Loaf!
Can I use regular lemons instead of Meyer lemons?
You can certainly substitute regular lemons for Meyer lemons, just keep in mind that the Meyer lemons are much sweeter!
Can I make Lemonade from Meyer lemon juice?
Yes you sure can, and here’s all you need to know to make homemade Lemonade!
How can I preserve lemon juice?
If you’re lucky enough to have lemon trees in your yard, check out here for how easy it is to freeze fresh lemon juice!
Can I make Meyer Lemon pound cake in a loaf pan?
Yes you can turn this into a pound cake! Just mix as the recipe calls for, then pour batter into two prepared pans. The baking time may vary, so keep an eye on the loaves.
This Meyer Lemon Bundt cake is a delicious way to enjoy fresh Meyer Lemons in season!
Meyer Lemon Bundt Cake
This Meyer Lemon Bundt cake is easy to make, great for tea time and a delicious way to use fresh Meyer Lemons.
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups sour cream
- 2 cups granulated sugar
- 6 eggs
- 3 teaspoons lemon zest
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 3 teaspoons meyer lemon juice
- powdered sugar
- Preheat the oven to 350°F. Grease bundt cake pan.
- In a medium bowl sift together the flour, baking powder, and salt.
- In a large bowl, or in the bowl of your stand mixer fitted with the paddle attachment, whisk together the sour cream, sugar, eggs, lemon zest, oil, vanilla, and lemon juice.
- Add the dry ingredients to the wet and mix until just combined.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 5-10 minutes before turning it out of the bundt pan onto a cooling rack to let it cool completely.
- Once the bundt cake is cooled completely, move cake to serving dish.
- Sift powdered sugar over the top. Then zest one lemon over the bundt cake
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 850Total Fat: 42gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 173mgSodium: 599mgCarbohydrates: 109gFiber: 1gSugar: 71gProtein: 11g