A Winter Treat: Meyer Lemon Bundt Cake

Meyer lemon bundt cake

January is the start of a new year, new beginnings, and new possibilities. It’s also the coldest, dreariest, and darkest month of the year. To brighten things up, I look forward to Meyer lemon season which starts around this time. If you haven’t baked with Meyer lemons before, get thee to a grocery store and buy these bad boys up, stat! A delicious Meyer lemon bundt cake is just what you need. Take a look at how gorgeous these babies are:



Meyer lemons are sweeter and more flavorful than your standard yellow lemon. They have an orange hue to them, and look lovely as a centerpiece. We used to live in California and had a Meyer lemon tree once, the blossoms are super fragrant and gorgeous. As a born and raised Canadian I will never forget the joy of harvesting our beautiful Meyers in the winter months while we lived there.


If you’re a baker, you know that most recipes that use a lot of lemons also end up using a lot of sugar in order to balance out the tartness. With Meyer lemons you can skip the extra sugar and even reduce it if you so desire.


The Recipe


The secret to this ultra-moist cake is the Greek yogurt. It’s low-fat yet super creamy, and it’s full of protein! This cake is almost good for you! If you don’t have any Greek yogurt on-hand, you can use sour cream in its place, but do use full fat sour cream since the low fat and no fat tend to be a bit runny.


If you don’t have a bundt pan, you can make this in two loaf pans or even as muffins. You’ll just need to alter the baking times. I love bundt cakes, the pans are beautiful and it’s like having an entire cake of brownie edges. You know what I mean, that chewy sometimes crispy part of a cake where it’s baked against the pan. So. Good.


Meyer Lemon Yogurt Bundt Cake

The cake:

  • 1 cup olive oil
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 cup low-fat Greek yogurt (or substitute 1 cup full-fat sour cream)
  • 1 tablespoon Meyer lemon zest
  • 2 tablespoons Meyer lemon juice

The glaze:

  • 1/4 cup sugar
  • 1/2 cup water
  • 1 Meyer lemon thinly sliced with seeds removed
  • 2 tablespoons Meyer lemon juice



Make the cake: Preheat oven to 350 degrees. Prepare your bundt pan by spraying it with oil, this will help with unmolding. If you are using loaf pans line them with parchment.


In a medium bowl, whisk together flours, baking powder, and salt.



In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and lemon juice. To zest your lemons use a zester, I like the one from Microplane. Make sure to just get the outside of the lemon and not the white pith underneath. You may need two Meyer lemons for this.



Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.


Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Adjust the time if you’re using a different type of pan. Let cake cool completely in pan before unmolding. If you have a hard time getting the cake out gently insert a knife around the edges and in the middle of the cake. Turn it upside down and tap on the pan to loosen.



Meyer Lemon Glaze and candied lemon slices


In a small saucepan, bring the water and sugar to a boil, reduce to a simmer, add the lemon juice and the lemon slices.



Simmer for approximately 20-30 minutes, until the liquid has significantly reduced and is thicker like a syrup. Remove from heat and remove the lemon slices using tongs or a fork. Place the lemons on parchment paper or wax paper and let cool. Using a toothpick, prick the cake all over. This will help the lemon syrup absorb into the cake. Don’t worry, you won’t see the holes.



Pour the syrup evenly all over the cake. Don’t worry if it spills over the side and onto the plate, plenty will still get into the cake. Place lemon slices on top.


There you have it! A beautiful bundt cake full of luscious Meyer lemons, perfect for a winter citrus fix. This cake can be served for any occasion and is lovely with coffee or tea.



If you have any questions about this recipe or would like to share your own favorite winter citrus dessert, please leave me a comment below!

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