Description
This Meyer Lemon Bundt Cake is a tart and sweet treat that would be perfect for any holiday gathering. Go ahead, give it a spin before Thanksgiving and you’ll be one step ahead in your planning.
Ingredients
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 stick Unsalted Butter, Room Temperature
- 1 cup Granulated Sugar
- 2 whole Eggs
- 2 whole Meyer Lemons, Juiced And Zested
- 1 teaspoon Almond Extract
- ½ cups Heavy Cream
- FOR THE ICING:
- 1 cup Powdered Sugar
- 2 Tablespoons Heavy Cream
- 1 Tablespoon Meyer Lemon Zest For Garnish
Preparation
Preheat oven to 350°F and spray a bundt pan with nonstick spray. Make sure you get in all the nooks and crannies.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a stand mixer, combine butter and sugar until fluffy. Add eggs, one at a time, and continue to mix. Add lemon juice, lemon zest and almond extract. Mix. Mix in the flour mixture in two batches just until combined.
In a separate bowl, whip heavy cream with a hand mixer until soft peaks form, about 6–7 minutes. It helps when your mixing bowl is chilled. Gently fold in whipped cream mixture in two batches. Do not overmix.
Pour batter into bundt cake pan. Bake for about 30 minutes; I start checking at 25 just to be safe. Bake until a toothpick inserted in center comes out clean.
Mix the icing ingredients in a small bowl. Add just enough cream to mix, you can always add more later to get desired consistency. You may have to play with this a bit. Garnish with more lemon zest.
