Meyer Lemon Bundt Cake


Meyer Lemon Bundt Cake with Meyer Lemon Glaze

Is anyone else an impulsive shopper like me?

Come on, admit it… You know you are. You can’t help it, the items are just staring at you saying “Buy me, you need me, you have no space and no reason, but you are going to buy me anyway.”

It happened again last weekend for me at T.J. Maxx, I went in for one item, and walked out with new dish towels and a new toy for the guy. I mean, he needed the toy, we are going on a weekend trip to Bar Harbor, so if we are going to eat lobstah all weekend, he should too.


gratuitous photo #1



gratuitous photo #2 (he’s just too cute to choose one)

I do the same thing when grocery shopping, it’s horrible. Oh, this hanger steak is only $5.99 a pound, sure I’ll buy it even though I have 7(!) Omaha Steaks sitting in my freezer. That is how I ended up with a bag of Meyer lemons sitting in my fridge for a month. They were only 2 dollars! I hadn’t worked with them before, so I had to buy them. The hard part was deciding what to make: a curd, a tart, jam, a cake. Oh the choices! So I kept putting it off, until this past weekend when I wanted something sweet to go with breakfast (which happened to be steak and eggs using that hanger steak).


I adapted this recipe from Baking Bites but swapped out the buttermilk for greek yogurt, since I had none on hand. I personally liked the swap and think it made a more delicate and moist cake. You are welcome to use the original recipe or use my swap.


Adapted from Baking Bites
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
2 tablespoons Meyer lemon zest (about 4 lemons)
1/2 cup Meyer lemon juice
1/2 cup greek yogurt
For the glaze:
2 tablespoons Meyer lemon juice
1 cup confectioners sugar


Preheat your oven to 350 degrees F. Grease and flour a 10 or 12 cup Bundt pan.

In a small bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your stand mixer, or in a large mixing bowl with a hand mixer cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time until well combined. Scrape down the sides, then mix in the lemon zest. Add 1/3 of the flour mixture, then the Meyer lemon juice. Mix in an additional third of the flour mixture, then the greek yogurt. Finally add in the remaining flour. Carefully spoon the batter into the prepared Bundt pan.

IMG_2921 Bake for 40-45 minutes until lightly browned and a toothpick inserted comes out clean.

Let the cake cool completely and invert onto a cooling rack. In a small bowl whisk together the Meyer lemon juice and confectioners sugar to make the glaze. Place the rack with the cake over parchment paper and pour the glaze evenly over the cake.


Little Red Kitchen Bake Shop

16 thoughts on “Meyer Lemon Bundt Cake

    1. Susan

      Oh yes, that’s another one for me too! I’ve tried to calm down with that one, only because I don’t have any room left. I don’t lie when I say I have a little red kitchen!

  1. Anita at Hungry Couple

    I find kitchen gadgets hard to resist but always keep the size of my kitchen (itsy bitsy) in mind. Doggie toys, on the other hand, are overflowing around here! 🙂 What a cutie. Bar Harbor sounds amazing. We’re headed to Kennebunkport and Portland this summer and I can’t wait. Oh, and I want some of this cake, too!

    1. Susan

      You must and I mean must go to Duckfat in Portland. We stopped there for lunch on the way up and it was AMAZING!!! I’ll have it in my trip recap soon. It’s a Belgian Frites and sandwich shop but they fry everything in DUCK FAT! Duck Fat! Plus they have poutine, what can be better?

  2. Lyn @LovelyPantry

    TJ Maxx (or equivalent – In Canada I go to HomeSense. Same concept) will do just that each and every single time. Hear the guilt in my tone? Yes, I too have suffered. Especially when it comes to kitchen utensils. But hey, thats where I got my bundt pan to make a bundt cake! LOL! I like your swap, yogurt is an excellent substitution. Lovely cake!

  3. Jessica | Oh Cake

    When my friend Joanna and I go shopping we “do the dump.” Before we get to the checkout line we check in with each other: “do I really need this? How many times will I use it? Can I find it cheaper elsewhere?” and then we “dump” what doesn’t make the grade. She once did a Facebook check-in saying that she was at a store with another friend so I texted her, “don’t forget to do the dump!” 😉

  4. Dynae

    I am excited to try this recipe – looks great! The recipe says 1/2 Greek yogart – is it 1/2 cup or 1/2 of 6 oz carton? Could you clarify

  5. Carina

    Thanks for the recipe. My mom just gave me her bundt cake pan and I’ve been dying to try a recipe. Since it is now citrus season and I didn’t go to the store today I used navel oranges instead of lemons and I used lemon yogurt instead of plan greek. Just used a bit less sugar. And it will be an orange glaze. It’s in the oven as we speak! I can’t wait to try it out. I’ll let you know how it went.

  6. Patty

    Just made the cake with home grown Meyer lemons. I added some ginger and cut sugar back to 1 cup. I’m making a berry syrup to pour over cake.
    Thanks for sharing.

  7. Pingback: Jan’s Meyer Lemon Bundt Cake | Jabberwocky Stew

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