Meyer Lemon Bundt Cake - Joybilee® Farm | DIY | Herbs | Gardening | Print
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Meyer Lemon Bundt Cake

  • Author: Chris Dalziel
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: unknown


A refreshing bundt cake, perfect to recall the fresh tastes of summer at any time of year.


  • 3/4 cup butter, softened
  • 1 1/2 cups organic sugar
  • Lemon zest (Grated zest from 2 Meyer lemons)
  • 3 eggs
  • 1/2 cup lemon juice (Meyer lemon, freshly squeezed)
  • 1/2 cup of milk kefir* (yoghurt can be used instead)
  • 2 3/4 cups flour, unbleached
  • 1 tsp. baking powder
  • 1 tsp. baking soda


  • 1/2 cup of juice from 1 Meyer Lemon, freshly squeeze
  • 1 tbsp. zest from Meyer Lemon
  • 1 tbsp. butter softened
  • 2 cups of icing sugar


  • Grease and flour a 10 cup bundt cake pan.  Preheat oven to 350F.
  • In your mixer bowl cream butter, lemon zest, and sugar together until light and well blended.
  • Add eggs, beating well.
  • Add lemon juice and kefir and continue beating until well mixed.
  • In a separate bowl sift together flour, baking soda, and baking powder.
  • Pour all at once into the liquid ingredients.
  • Mix on low until just blended.
  • Use a spatula to mix the last bit and ensure the batter is an even consistency.
  • Pour the batter into the prepared pan.
  • Bake in the middle of the oven at 350F for 30 min.  Check for doneness.
  • When the cake is done removed from the oven and allow to cool for 5 minutes in the pan.
  • Loosen the cake from the pan with a knife and turn on a cake plate, placed on a cooling rack.
  • Allow to cool completely before icing.


  • Cream together icing sugar, zest, and butter.
  • Add the lemon juice 1 tbsp. at a time beating with a whisk to blend well.
  • Icing will be the consistency of thick cream.
  • Pour over cooled cake, so that it drips down the sides.
  • Serve at room temperature, accompanied by coffee, or tea with a twist of lemon.

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