Dessertscookiesandcups
Lemon Bundt Cake
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!
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 15 min🔥 Cook: 1h 5m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
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.
2
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.
3
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.
eggs5
4
Turn the mixer speed to low and add in flour until incorporated. Finally, mix in soda until smooth.
5
Pour the batter into the prepared pan and bake for ⏱️ 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6
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.
7
Frosting
8
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.
powdered sugar2 cupsheavy cream (or more depending on desired consistency)2 tablespoons
9
Allow frosting to set up, about ⏱️ 30 minutes.
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