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 lemonssqueeze the lemons and zest the skin of 1 of the lemons to make about 1 tbsp lemon zest
1.5cupssugarused for batter
2cupconfectioner's sugarused for the glaze
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.
8ozbutter1 stick butter
Squeeze 3 Meyer lemons. Fill ⅓ cup with lemon juice and separate 2 tbsps of juice for glazing later. Zest 1 of the lemons, enough to get 2 tbsps of lemon zest.
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.
Add dry ingredients slowly as you continue to mix. Alternate adding dry mix with heavy cream until everything is incorporated. Finally add lemon juice and lemon zest. It's important to continue mixing throughout the process as you add ingredients. I find it easier if I prep all ingredients (juice, zest, separate in cups 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, beat 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 powder 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. Please not that if you want a thicker glaze and to make it more like icing. then increase the amount of powder 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 2-3 lemons to ensure I have enough lemon juice. Feel free to add more for a more lemon-y taste.