Moist Meyer Lemon Bundt Cake with Lemon Glaze

This Meyer lemon bundt cake is moist, tender, lusciously tangy, and perfectly balanced—refreshingly lemony without being too sweet. It’s an easy, spring-ready dessert that’s sure to impress.

Why You’ll Love This

If you love bright, floral citrus flavor, Meyer lemons are a little treasure. Their sweeter, slightly floral taste creates a softer lemon profile than regular lemons, which makes them ideal in cakes where you want lemon presence without excessive acidity. This bundt cake highlights that delicate Meyer lemon flavor while staying rich and tender in texture.

The cake has the dense, satisfying crumb of a traditional pound cake but feels lighter and more delicate thanks to the lemon notes and a touch of sour cream. It’s simple to prepare, bakes in a single pan, and finishes with a glossy lemon glaze that brightens every forkful.

It’s a great dessert for spring gatherings, afternoon tea, or any time you want a dessert that tastes fresh and homey. The recipe scales easily and keeps well, so you can make it ahead for entertaining.

What’s the Difference Between Meyer Lemons and Regular Lemons?

Meyer lemons are smaller and rounder than common lemons, with thin, fragrant skin. They have a sweeter, less acidic taste because they’re a hybrid of a citron and a mandarin orange. That sweeter, floral flavor makes them especially useful when you want lemon aroma and nuance without sharp acidity. Use Meyer lemon juice and zest in recipes where a softer lemon profile is preferred.

Key Ingredients

Below is an overview of the main ingredients used in this Meyer lemon bundt cake. See the recipe card for precise quantities and step-by-step instructions.

• Dry ingredients – All-purpose flour, baking soda, and a pinch of salt provide structure and lift.
• Wet ingredients – Unsalted butter, eggs, and sour cream create richness and a tender crumb. Fresh Meyer lemon juice and zest deliver the primary flavor.
• Sugar – Granulated sugar sweetens the cake; confectioners’ sugar is used to make the glaze.
• Glaze ingredients – Confectioners’ sugar mixed with Meyer lemon juice and a bit of zest forms a simple, glossy glaze to finish the cake.

How to Make a Meyer Lemon Bundt Cake

The method is straightforward: cream, combine, bake, and glaze. Here’s a clear summary of the steps so you can follow confidently in the kitchen.

1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt or tube pan thoroughly with butter and dust with flour, or use a baking spray designed for bundt pans.
2. In a large mixing bowl, cream the softened unsalted butter with granulated sugar until light and fluffy—about five minutes at medium speed if using a stand mixer.
3. Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
4. Stir in the freshly squeezed Meyer lemon juice and the finely grated Meyer lemon zest for bright citrus flavor.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Add the flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the dry ingredients. Mix just until combined—overmixing can toughen the cake.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
9. When the cake is fully cooled, make the glaze by whisking confectioners’ sugar with Meyer lemon juice and a little zest. Adjust the consistency with more sugar or a touch of juice to get the shine and pourability you prefer.
10. Drizzle the glaze over the cooled cake, let it set, slice, and serve.

Tips

• Bring eggs, butter, and sour cream to room temperature before mixing. Warm ingredients incorporate more evenly and improve texture.
• If you can’t find Meyer lemons, regular lemons will work; expect a tangier, brighter profile.
• Grease and flour the bundt pan well to help the cake release cleanly. Allow the cake to rest briefly in the pan before inverting.
• Depending on the size of your Meyer lemons, plan to use five or six for enough juice and zest.
• Greek yogurt can be substituted for sour cream in a pinch; it will slightly alter texture but still produce a tender cake.
• Adjust the glaze thickness to taste: thin with a little extra lemon juice, thicken with more confectioners’ sugar.

FAQs

More Lemon Recipes

Lemon Sandwich Cookies

Lemon Cheesecake Shortbread Bars

Honey Ginger Lemonade

Meyer Lemon Bundt Cake

Moist, tender, lusciously tangy and not too sweet.

Course: cake, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12

Calories: 493 kcal (per serving)

Author: Leigh Harris

Ingredients

Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 6 tablespoons Meyer lemon juice
• 1 tablespoon Meyer lemon zest
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream, room temperature

Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons Meyer lemon juice, freshly squeezed
• 2 teaspoons Meyer lemon zest

Instructions

Cake

1. Preheat the oven to 350°F. Grease a 10-inch bundt or tube pan with butter and dust with flour, or use baking spray.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the Meyer lemon juice and zest.
5. Whisk the flour, baking soda, and salt together in a separate bowl.
6. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing just until combined.
7. Pour the batter into the prepared pan.
8. Bake 50–60 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pan, then invert onto a wire rack to cool completely.

Glaze

1. In a small bowl, whisk confectioners’ sugar with Meyer lemon juice and zest until smooth. Adjust consistency as needed by adding more sugar to thicken or a little more lemon juice to thin.
2. Pour or drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Depending on the size of your Meyer lemons, plan to use at least five or six to yield the juice and zest needed.

Storing: Store the cake in an airtight container at room temperature for up to four or five days.

Make ahead & Freezing: To freeze, cool completely, do not glaze, wrap tightly, and freeze for up to two months. Thaw in the refrigerator overnight before glazing and serving.

Nutrition

Calories: 493 kcal |
Carbohydrates: 69 g |
Protein: 7 g |
Fat: 22 g |
Saturated Fat: 13 g |
Cholesterol: 144 mg |
Sodium: 281 mg |
Potassium: 107 mg |
Fiber: 1 g |
Sugar: 44 g