Perfect homemade bundt cake for a small celebration at home or afternoon tea. Meyer lemons add such nice flavor and aroma to this cake, plus you get to use less sugar than if you were using regular lemons.
3Meyer lemonszest then squeeze the lemons, you'll need ⅓ cup juice for batter and 2 tbsps juice for glaze. While for zest I usually do 1 tbsp zest for batter and 1 tbsp zest for glaze.
3cupsall purpose flour
8tbspsunsalted butter1 stick butter or 113 grams
3tbspsmilk3 tbsps milk leads to a thick glaze while ¼ cup of milk will make a thin glaze so that's the range you're looking at.
2cupconfectioner's sugarused for the glaze
2tbspsMeyer Lemons juice
Squeeze 3 Meyer lemons. Fill ⅓ cup with lemon juice and separate 2 tbsps of juice for glazing later. Zest until you get 2 tbsps of lemon zest, you'll use 1 tbsp zest in cake batter and 1 tbsp zest in glaze for garnish.
Mix dry ingredients together, 3 cups of all purpose flour, 1 tbsp baking powder and pinch salt. Set this dry mix aside.
Start by mixing butter (room temperature) with sugar until creamy. Add vanilla extract. Lower speed of the mixer and start adding eggs one by one, continue mixing.
Once all eggs are incorporated, then add ⅓ cup Meyer lemon juice. Mix well.
Add dry ingredients slowly as you continue to mix. Alternate adding dry mix with heavy cream until everything is incorporated. Finally add 1 tbsp of lemon zest. It's important to continue mixing throughout the process as you add ingredients, use a spatula to scrape sides in. I find it easier if I prep all ingredients (juice, zest, dry ingredients etc) in front of me so I can just add with my left hand as I hold the mixer with my right.
Grease the baking pan with butter and dust with some flour. Pre-heat oven to 350 degrees Fahrenheit (approx. 180 degrees Celsius) .
Pour batter on the pan, this batter is kind of thick. Bake at 350 degrees for about 50 minutes. I use the middle rack in my oven. I tend to rotate once around the 30 minutes mark because the back of my oven heats a little more than the front. By rotating once I try to ensure even baking. Test with a toothpick around 50 minutes to see if it comes out dry.
Remove pan from oven (turn oven off:)), let cool for about 15 minutes then flip on a cooling rack or serving platter. If it doesn't flip easily, I use a knife to separate the edges slightly from pan then try to flip again. Usually I prepare the glaze while cake is cooling off.
Using hand held mixer, mix together confectioner's sugar with milk and 2 tbsps of Meyer Lemons juice until glaze is smooth, about 1 minute or so. I let it chill in the refrigerator if the cake is not ready for glazing yet. Use less milk for a thicker glaze. Add milk slowly. Usually I do 3 tbsps milk and 2 tbsps lemon juice with 2 cups of powdered sugar. If wanting a thinner glaze then increase qty of milk.
Pour over cake as desired and let cake soak it in. Usually I'll pour about ¾ of the glaze right away but once it has absorbed part of it, then I'll pour the last part right before serving the cake. Garnish with the 1 tbsp of lemon zest you reserved earlier.Please note that if you want a thicker glaze, then increase the amount of powdered sugar used.
Calories are estimated. Also note that you might not eat all of the glaze as some of it runs down to the platter so there's some wiggling room there in order to lower calories.
Please note that lemons can be different sizes or contain different amounts of juice. I tend to use 3 lemons to ensure I have enough lemon juice (⅓ cup for batter and 2 tbsps for glaze) but because of their size you might need to use more lemons.