I’m obsessed with Meyer lemons – they’re like regular lemons, but way better. They’re sweeter and have this incredible floral aroma. This cake is all about them. Every bite is a burst of sunshine! The flavor is just incredible. It’s tangy, sweet, and so refreshing. And the texture? Light and fluffy, just how a perfect cake should be.
But it’s not just delicious, it’s also a stunner! Baked in a bundt pan, it comes out looking like a masterpiece. It’s the kind of cake that makes you want to take a million pictures.
And guess what? It’s super easy to make! Even if you’re not the most experienced baker, you can totally handle this recipe! The pan does most of the heavy lifting in terms of looks!
Trust me, your friends and family are going to go crazy for this cake. Be prepared for requests for seconds (and maybe even thirds!)
Ingredient Notes
Meyer lemons tend to be less tart than the usual, if you’re planning to swap them to normal lemons you would end up with a sour cake.
If you can’t find Meyer lemons I suggest you do 50% orange juice and 50% lemon juice but this recipe really shines because of the flavor of the meyer lemons!
I use earth balance stick butter for all my baking but margarine might be fine with this particular recipe if that’s all you have at hand.
Recipe Notes
The biggest challenge of making this cake is probably prepping the pan right! That being is said it is incredibly easy and just requires you to be meticulous while buttering and dusting it with the flour!
Creaming the butter is going to be the next vital point! Make sure your butter is not too warm or too cold and just soft enough at room temperature. I used the whisk attachment with my hand mixer and it worked perfectly fine!
The batter has to go into the oven as soon as it’s ready so make sure your oven is preheated and ready to go!
Once the cake is out, allow it to cool a little bit and de-mould it while it’s still warm. It’ll be harder to get it out if it cools too much
The cake should release pretty easy if the pan is prepped well enough!
Allow the cake to cool down before you glaze it!
Pour the icing on top as shown below until the cake is fully covered! If the cake it too warm the icing will be too runny and won’t stay on the cake!
Meyer Lemon Bundt Cake
Equipment
- 1 Bundt cake pan 1.4 L
Ingredients
Dry Ingredients
- 2.5 cup All purpose flour
- 1/2 cup almond flour can be replaced with all purpose flour
- 1 tsp Baking powder
- 3/4 tsp Baking soda
- 1/2 tsp salt
- 1/2 tsp turmeric powder optional
Wet Ingredients
- 1 cup soy milk
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1/2 cup vegan butter
- 1/4 cup olive oil
- 1/3 cup apple sauce
- 1.5 cup granulated sugar
lemon glaze
- 4 tbsp granulated sugar
- 4 tbsp lemon juice
Icing
- 1 cup icing sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- To prep the pan, brush about 1 tsp of room temperature butter into the pan until every crevice of the pan is coated in butter and dust it with flour until all of the pan is coated in it. Dust the excess off and keep aside
- Get the oven ready by preheating it to 350℉
- In a large mixing bowl combine all the dry ingredients
- In an another bowl massage the lemon zest and sugar together with your hands for about 5 minutes until the sugar is fragrant
- Add in the room temperature butter and cream it until the butter is fluffy and the sugar is incorporated
- Add rest of the wet ingredients to it and give a good mix
- Now pour the wet mix into the dry and gently fold until it's well mixed
- Pour this batter into the prepped bundt pan and bake for about 50 minutes
- Insert a tooth pick and if it comes clean, take the cake out of the oven and let cool
- Poke the cake with a skewer or a tooth pick to make a few holes and brush the glaze thoroughly
- top it with the icing, the berries and thyme and enjoy!