By Tracey
This Meyer lemon buttermilk bundt cake recipe comes from Cooking Light, so it’s a little less indulgent than many others I’ve made. I love that this cake is packed with lemon flavor in the form of lemon zest, juice and extract, not to mention the lemon glaze on top. The buttermilk helps keep it moist, it really is a great combination of two of my favorite ingredients.
Glazed Meyer Lemon Buttermilk Bundt Cake
adapted from Cooking Light
(Note: I halved this recipe and baked it in a 6-cup bundt pan. The baking time for my mini was 25-30 minutes. Also, you can definitely make this cake with regular lemons if you can’t find Meyers.)
Ingredients:
Cake
- 3 cups (13 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons Meyer lemon zest
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 tablespoons Meyer lemon juice
- 1/2 teaspoon lemon extract
- 3 large eggs, at room temperature
- 1 cup low-fat buttermilk
Glaze
- 1 cup (4 oz) confectioners’ sugar
- 2 teaspoons low-fat buttermilk
- 3-4 teaspoons Meyer lemon juice
Directions:
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
In a large bowl, whisk together the flour, baking powder, salt and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and the cream the butter and sugar mixture on medium speed until light and fluffy, about 3-4 minutes. Mix in the lemon juice and extract. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients and beating just until combined.
Transfer the batter to the prepared pan, smoothing the top. Bake for about 45 minutes, or until a toothpick inserted in the cake comes out clean. Remove the pan to a wire rack and let the cake cool for 10 minutes before turning it out of the pan. Allow to cool completely.
To make the glaze: In a medium bowl, whisk together the confectioners’ sugar, buttermilk and 3 teaspoons of the Meyer lemon juice. I like my glaze super thick but if you want a thinner consistency add some of the remaining Meyer lemon juice until you reach your desired consistency. Drizzle over the cooled cake and allow to set before serving.
