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. It’s never too early to start.
What a glorious weekend we had in Maryland. It was a gorgeous 75 degrees which is the perfect temperature in my book. Unfortunately, I have given up my flip-flops because it’s getting cooler, but I’m hoping that fall will bring me some new goodies – like ankle boots.
I feel like I talk about ankle boots a lot – my apologies. However, I do not consider myself to be a fashionista and I’m having trouble figuring out how to wear them. Maybe you can help me.
According to some on Pinterest, you are never to tuck your pants into your ankle boots. How could you? You should leave a little peek, about 1/2 inch, of leg showing so it is loud and clear that your boots are ankle height. Okay, that’s great, but I have a size 11 foot and that makes my feet look huge. The things I do for fashion.
Some even say to wear them with a tight fitting skirt. Again, big feet here; not going to happen.
After spending my limit of 15 minutes researching ankle boots I have decided this would be the best way to wear ankle boots. I’ll give it a try and let you know how it goes! If you have any ankle boot advice, leave a comment below.
About this Meyer Lemon Bundt Cake; I know what you are going to say. Can I use regular lemons? Well, of course, you can but the lemon flavor won’t be as sweet so I wouldn’t. Just being honest here. Meyer lemons taste like a combo of regular lemons and mandarin oranges. They are often added to salads and desserts because they are not as tangy as a regular lemon.
This cake is a true showstopper if you have somewhere to go and want to take the time to make something special. It takes longer than a box mix but it’s. so. worth. it. Truly, everyone will want your recipe.
The secret is to whip the heavy cream to soft peaks before adding it to the cake mix. This makes the cake full of air and extra light.
- make Meyer lemonade
- make Meyer lemon ice cream
- make Meyer lemon roasted chicken (I did and recipe to come)
- squeeze over grilled fish, salmon or scallops
- squeeze over roasted broccoli, green beans or asparagus
- garnish a cocktail
- 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 Meyer lemons juiced and zested
- 2 large eggs
- 1 tsp almond flavoring
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup heavy cream whisked for a 6-7 minutes to soft peaks
- For Icing
- 1 cup powdered sugar
- 2 tbsp heavy cream
- lemon zest for garnish
Preheat oven to 350° and spray your bundt pan with non-stick spray. Make sure you get in all the nooks and crannies.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a stand mixer combine the butter and sugar until fluffy. Add the eggs, one at a time and continue to mix.
Add the lemon juice, lemon zest and almond flavoring. Mix.
Mix in the flour mixture in two batches just until combined.
In a separate bowl whip the heavy cream with a hand mixer until soft peaks form - about six to seven minutes. It helps when your mixing bowl is chilled.
Gently fold in whipped cream mixture in two batches. Do not overmix.
Pour the batter into the bundt cake pan.
Bake for about 30 minutes. I start checking at 25 just to be safe.
Mix the icing ingredients in a small bowl. Add just enough cream to mix, you can always add more later to get desired consistency.
Garnish with more lemon zest.
How do you wear your ankle boots?