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 (I also have lemon creme brulee planned).
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 Wedding. I 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!”
For the Cake:
For the Glaze:
For the Vanilla Bean Icing: