Lemon Bundt Cake with Meyer Lemons

I baked this lemon Bundt cake on a quiet afternoon with a few ripe Meyer lemons from the market.
Didn’t think much of it—until that first bite.
Soft, golden, and full of sweet lemony sunshine… I was hooked.

Meyer lemons make it a little softer, a little sweeter—not too tart, just right.
And that glaze? It drips into every crack and makes the whole cake melt in your mouth.
It’s the kind of cake that looks fancy but feels like home.

Let’s make it together. It’s simple, bright, and perfect for sharing (or not).

Why You’ll Love This Recipe

• Naturally Sweet and Tart: Meyer lemons have a distinct, slightly floral taste that makes this cake more nuanced than traditional lemon desserts.
• Moist and Tender Crumb: Thanks to olive oil and whole milk, every bite is soft without being overly dense.
• Beautiful Presentation: The bundt shape gives the cake an elegant finish — no need for fancy frosting.
• Simple Ingredients, Big Flavor: Pantry staples meet a few fresh elements to create a rich, bright cake with no fuss.
• Crowd-Friendly: This cake serves 10–12, perfect for gatherings, holidays, or casual weekend baking.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 45–50 minutes
• Cooling & Glaze Time: 30 minutes
• Total Time: Around 1 hour 40 minutes

Servings:
Makes one standard 10-cup bundt cake, enough for 10–12 slices.

Difficulty:
Beginner-friendly — no mixer required for the batter, just careful measuring and a few simple techniques.

Required Kitchen Tools

To ensure even baking and a smooth release, make sure you have the following tools ready:

• Bundt pan (10–12 cup capacity)
• Mixing bowls (2 large, 1 small)
• Whisk and rubber spatula
• Zester or Microplane
• Citrus juicer
• Measuring cups and spoons
• Cooling rack
• Skewer or toothpick (for doneness check)

Ingredients for the Cake

Here’s what you’ll need to bring this cake to life (exact amounts in the recipe card below):

For the Cake:

• All-Purpose Flour: The foundation of the batter. Use the spoon-and-level method for accuracy.
• Baking Powder + Baking Soda: A duo of leaveners for a light, domed finish.
• Kosher Salt: Enhances the brightness of the lemon and balances the sweetness.
• Granulated Sugar: Adds sweetness and moisture.
• Olive Oil: Creates a moist crumb and adds a subtle, fruity richness.
• Meyer Lemon Juice and Zest: The soul of this recipe. Meyer lemons are less tart than regular lemons, offering a smooth citrus flavor.
• Whole Milk: Keeps the crumb tender and adds richness.
• Vanilla Extract: Rounds out the lemon and ties all the flavors together.
• Eggs: Provide structure and stability to the cake.

Variations for Lemon Bundt Cake

Extra Lemony: Add lemon extract (½ tsp) if you want a more intense citrus note.

Use Greek Yogurt: Swap out half the olive oil for full-fat Greek yogurt for a tangier, denser crumb.

Add Blueberries: Fold in 1 cup of fresh or frozen blueberries dusted with flour before baking.

Try Almond Extract: Use ¼ teaspoon almond extract in place of or alongside the vanilla for a bakery-style finish.

Gluten-Free Version: Use a 1:1 gluten-free flour blend, but expect a slightly different texture.

How to Make Lemon Bundt Cake with Meyer Lemons – Step-by-Step Instructions

1. Prep the Bundt Pan

Generously grease the bundt pan with softened butter or baking spray, making sure to coat every groove. Lightly dust with flour, tapping out the excess. This helps prevent sticking and ensures a clean release after baking.

2. Preheat Your Oven

Set your oven to 350°F (177°C). Allow it to fully preheat while you prepare the batter.

3. Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt

Set aside.

4. Mix the Wet Ingredients

In a separate large bowl, combine:

• Granulated sugar
• Olive oil
• Meyer lemon zest
• Meyer lemon juice
• Whole milk
• Vanilla extract
• Eggs (add one at a time and whisk until fully combined)

Mix until the batter is smooth and evenly combined, but avoid over-whisking.

5. Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture in three parts, stirring gently with a rubber spatula or whisk. Mix until just incorporated and no dry streaks remain. The batter should be smooth but not overly runny.

6. Bake

Pour the batter evenly into your prepared bundt pan. Tap the pan on the counter a few times to release air bubbles.

Place on the center rack of the oven and bake for 45–50 minutes, or until a skewer or toothpick inserted into the deepest part of the cake comes out clean or with just a few moist crumbs.

7. Cool

Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the pan onto the rack and lift it off. Allow the cake to cool completely before glazing — about 30 more minutes.

Making the Meyer Lemon Glaze

While the cake cools, whisk together the following in a small bowl:

For the Glaze:

• Meyer lemon juice
• Olive oil (just a touch for smoothness and shine)
• Granulated sugar (or use powdered sugar for a more opaque glaze)

Stir until the sugar dissolves. If using granulated sugar, allow the glaze to rest for a few minutes so the texture softens.

Glaze the Cake

Once the cake is fully cooled, slowly drizzle the glaze over the top of the cake. Let it run naturally over the sides — the bundt design catches it beautifully.

Optional: Sprinkle extra lemon zest over the top for a visual pop and added fragrance.

Serving and Decoration

This lemon bundt cake is lovely on its own, but here are a few ways to enhance the experience:

• Serve with Whipped Cream: A dollop of lightly sweetened whipped cream adds richness.
• Pair with Berries: Fresh raspberries, blueberries, or strawberries add color and a sweet-tart contrast.
• Top with Candied Lemon Slices: For a decorative touch that’s also edible.
• Dust with Powdered Sugar: If skipping the glaze, a light dusting adds an elegant finish.

How to Store Lemon Bundt Cake

Whether you’re saving leftovers or planning ahead, here’s how to keep the cake fresh:

• At Room Temperature: Store the cooled, glazed cake in an airtight container or covered cake stand for up to 3 days.
• In the Fridge: For longer storage, refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best texture.
• To Freeze: Wrap slices or the whole cake (unglazed) in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving. Glaze after thawing.

Tips and Tricks for Success

• Use Meyer Lemons When in Season: They’re sweeter and more fragrant than regular lemons, which adds depth to both the cake and glaze.
• Don’t Overmix the Batter: Overworking the flour can create a dense, chewy texture. Stir just until combined.
• Grease Thoroughly: A well-greased bundt pan is key to an easy release. Get into every crevice.
• Test for Doneness: A toothpick should come out clean or with just a few crumbs. If it has batter, give it another 3–5 minutes.
• Cool Before Glazing: Glazing a warm cake can cause it to absorb too much liquid or slide off unevenly.

Nutrition Information

Here’s an approximate breakdown per slice (based on 12 servings):

Nutrient	Amount
Calories	315 kcal
Total Fat	14 g
Saturated Fat	2 g
Cholesterol	40 mg
Sodium	210 mg
Total Carbohydrates	44 g
Dietary Fiber	1 g
Sugars	26 g
Protein	4 g
Vitamin C	6% DV
Calcium	5% DV
Iron	7% DV

Note: Values may vary based on exact ingredient brands and portions.

Lemon Bundt Cake FAQs

Can I use regular lemons instead of Meyer lemons?
Yes, but you may want to add a bit more sugar or reduce the lemon juice slightly, as regular lemons are more tart.

What’s the best substitute for olive oil?
Neutral oils like canola or vegetable oil work well. You can also use melted butter for a richer flavor.

Can I use buttermilk instead of whole milk?
Yes, it will add a tangier flavor and keep the cake tender.

How do I keep the cake from sticking to the bundt pan?
Grease every crevice with butter or baking spray, then dust with flour. Tap out the excess.

Conclusion

This Lemon Bundt Cake with Meyer Lemons is the kind of recipe that never goes out of style. With its bright citrus flavor, soft crumb, and simple glaze, it’s perfect for gatherings, weekend baking, or just because you love lemon. Whether you’re new to bundt cakes or a seasoned baker, this one’s bound to earn a spot in your regular rotation.