Best 3 Meyer Lemon Bundt Cake Recipes
Indulge in the delightful Meyer Lemon Bundt Cake, a culinary masterpiece that tantalizes taste buds with its moist, citrusy crumb and irresistible glaze. This delectable treat is not just a cake; it's an experience that awakens the senses. The zesty tang of Meyer lemons perfectly complements the sweet, buttery batter, creating a harmonious balance of flavors. Each bite is a burst of sunshine, leaving you craving more. The glaze, a symphony of powdered sugar and lemon juice, adds a touch of elegance and a glossy sheen, making this cake a feast for the eyes as well as the palate. Whether you're celebrating a special occasion or simply treating yourself to a moment of indulgence, the Meyer Lemon Bundt Cake is guaranteed to leave a lasting impression. Dive into the article to discover the secrets behind this exquisite creation, along with variations like the Meyer Lemon Olive Oil Cake, Lemon Blueberry Bundt Cake, and Meyer Lemon Cream Cheese Pound Cake. Embark on a culinary adventure and let the tantalizing aroma of freshly baked lemon cake fill your kitchen.
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MEYER LEMON-CRANBERRY BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 13h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
- Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
MEYER LEMON-CRANBERRY BUNDT CAKE
This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.
Provided by Crafty Lady 13
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
- Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
MEYER LEMON YOGURT BUNDT CAKE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease an 8 1/2 X 4 1/4 X 2 1/2-inch loaf pan ). Line the bottom with parchment paper (Don't skip this). Grease and flour the pan. Or, you can use a bundt cake pan but be sure to flour it well (I use Baker's Joy for perfect results) Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. I always check my cakes 5 minutes before the recommended time, so I don't over bake it. Meanwhile, cook the 1/3 cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Tips:
- Use a bundt pan with a capacity of 10 cups or more to ensure that the cake bakes evenly and doesn't overflow. - Make sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking. - Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a tender and moist cake. - Beat the eggs in one at a time, then stir in the vanilla extract. This will help to prevent the batter from curdling. - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake. - Pour the batter into the prepared bundt pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. - Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. - Dust the cake with powdered sugar or drizzle it with a glaze before serving.Conclusion:
This Meyer lemon bundt cake is a delicious and versatile dessert that is perfect for any occasion. With its bright citrus flavor and moist, tender crumb, this cake is sure to be a hit with everyone who tries it. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to please.
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