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 and lemon curd cake 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. It will also be perfect for an orange bundt cake.
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:
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
- Make Cake: Preheat oven to 350 degrees F. Spray 10-cup bundt pan throughly with baking spray.
- 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.
- 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.
- 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.
- Meanwhile, make Glaze: Stir together lemon juice and sugar.
- 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.
- 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.