Meyer Lemon Bundt Cake with Vanilla Bean Icing

Meyer Lemon Bundt Cake with Vanilla Bean Icing |

I sort of panicked last week. I realized that Meyer lemon season was up and passing me by. While I’d sort of been side-eying them at the grocery store the last several weeks, I had been so busy with non-lemony recipes for freelance work that I hadn’t thrown any in my cart. But come on, the very name of this blog would insist that I can’t just ignore these lovelies.

So . . . I may have bought some Meyers. A lot of Meyers. So many that now I’m having another panic – I need to use them, and fast, before they go bad (they’re extremely perishable). Assume that this will be the first of many Meyer lemon recipes that you’ll see out of me in the next few weeks.

Meyer Lemon Bundt Cake with Vanilla Bean Icing |

This lemon bundt cake is also special because it’s my first-ever bundt cake! Last month, I was sort of getting depressed about this never-ending winter, so I went on a virtual shopping spree at King Arthur Flour to cheer myself up. My motto for this bundt pan was definitely “go big or go home,” because really, why get a normal bundt pan when you can get a swirl bundt pan? My thoughts exactly.

Every time I say, hear or think of the word “bundt,” I think of My Big Fat Greek WeddingI can’t help it. I know it’s not that great of a movie, the acting is downright terrible, and it’s ridiculous, but I just love it. “Boot? Bundt! Boont? BUNDT. BUNDT!!”

“Ohhhh….it’s a KEK!”

Meyer Lemon Bundt Cake with Vanilla Bean Icing |

Meyer Lemon Bundt Cake with Vanilla Bean Icing

Prep Time: 25 minutes

Cook Time: 1 hour


For the Cake:

  • Nonstick baking spray
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 teaspoon sea salt
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 3 cups all-purpose flour
  • Grated zest of 3 Meyer lemons
  • 2 tablespoons Meyer lemon juice

For the Glaze:

  • 1/4 cup Meyer lemon juice
  • 2 tablespoons granulated sugar

For the Vanilla Bean Icing:

  • 1 cup powdered sugar
  • 3 tablespoons heavy cream, plus additional if needed
  • 1 teaspoon vanilla bean paste


  1. Make Cake: Preheat oven to 350 degrees F. Spray 10-cup bundt pan throughly with baking spray.
  2. In bowl of standing mixer, beat sugar, butter and salt until fluffy. Add eggs one at a time, beating well after each addition. Add baking powder and vanilla; beat to combine.
  3. In liquid measuring cup, stir together milk and cream. Gradually add flour, and milk mixture, alternately, to mixer, starting and ending with flour. Mix until smooth. Stir in lemon zest and juice.
  4. Pour batter into prepared pan, smoothing top with spatula. Transfer to oven and bake 60 to 70 minutes or until a toothpick inserted in center comes out clean.
  5. Meanwhile, make Glaze: Stir together lemon juice and sugar.
  6. Remove cake from oven; transfer pan to wire rack for 5 minutes. Turn cake out onto rack. Poke hot cake all over with toothpick. Immediately brush Glaze over cake; let cake cool completely.
  7. Just before serving, make Vanilla Bean Icing: In small bowl, whisk together all ingredients. If icing is too thick to pour, whisk in additional cream 1 tablespoon at a time until pourable, but not too thin. Pour over cake and serve.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

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  1. “You don’t eat meat? Okay I’ll make lamb!” I love that movie and now I want to watch it. Mostly because you can associate it with any ethnic family. So yeah for meyer lemons and woohoo for your first bundt!

  2. I love these photos Lori! So gorgeous. I’ve been seriously slacking on the lemon baking too. I find when I buy lemons they usually get used up in other dishes just while I’m cooking. I really need to buy them just to make something lovely like this cake!

  3. I am dying to try this – but I’ve never heard of a meyer lemon and we don’t have them here. Can’t I use just a garden variety lemon instead? It looks great for Easter.

  4. Looks delicious Lori. I’m pinning this for later.

  5. Ahhhhh, nothing like shopping, baking and eating to cheer one’s spirit! I love the swirl pan you bought and this cake looks gorgeous. Tell the hubs he did a great job with the pouring of the icing. Like Susan, I want to watch the movie now too!

  6. excellent bundt pan for your first purchase! it’s gorgeous!!

  7. Hehe, what’s funny is that Jeff bought me a camera remote for Christmas (probably in hopes that he wouldn’t have to be a hand model anymore). But sometimes, it’s still just easier with two people, especially if he’s sitting in the next room watching something stupid on TV while I’m doing my photos.

  8. Thanks Alice! I *think* it’s the only bundt I’ll ever need, but who knows? I might get hooked.

  9. I can’t help but think of Mary of The Food Librarian when I see bundt pans! This looks so good and screams SPRING now that the snow is melting!

  10. Let’s hope for NO MORE SNOW, just more melting!

  11. Hey – you can never have too many lemons 🙂 Pinning to my lemon board!

  12. I’m kind of obsessed with that opening photo! What a gorgeous cake.

  13. Aww, thanks Alanna! I love action shots, when they turn out well 🙂

  14. This looks so delicious

  15. The cake didnt break from being too warm after only 5 minutes of cooling?

  16. Made the cake Saturday – quite tasty. Didn’t release well from the pan, but hey, thems the breaks.  

    Wanted to comment that the ads popping up on my phone in iOS made the recipe almost unworkable.  Maybe just me, but you might want to look into whomever you’ve got serving ads.

    • Thanks for letting me know, Zach. Sorry to hear your cake didn’t release from the pan. I spray the you-know-what out of my bundt pans 😉

  17. I referenced the recipes from which this recipe was adapted. Very much appreciate being able to review those, and can understand why Lori took the direction she did with her recipe. Mostly I followed Lori’s recipe. Love the flavor and crumb that all butter brings to a cake, but decided to substitute 1/2 with coconut oil, just to ensure the resulting cake is very moist. I also went heavy on the lemon rind, following the’s instruction for the zest of 4 large Meyer Lemons. I hope I didn’t go overboard on that — It’s in the oven! Will report back…

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