Meyer Lemon Bundt Cake
This cake is moist and delicious and when baked in a bundt pan creates a beautiful presentation.
- 2 1/4 cps flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 granulated sugar
- 1 cp sour cream
- 3/4 cp apple sauce
- 2 tbsps freshly grated Meyer lemon zest
- 4 large eggs
- 4 tbsps freshly squeezed Meyer lemon juice
- 1 tsp vanilla extract (or almond)
- 1 1/4 cps powdered or confectioners sugar
Preheat the oven to 325 degrees.
Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
In another bowl, beat with a hand mixer the sugar, sour cream, apple sauce, and lemon zest on a medium to low speed until smooth.
One at a time beat in the eggs until everything is mixed. Add in the vanilla extract and 2 tbsp of the lemon juice.
Lower the speed and add the dry mix a little at a time until well blended. Spray the pan with baking spray and pour the batter in. Gently tap to even out the surface.
Bake about one hour, until the top is golden and your cake tester comes out clean.
Cool in the pan for 10 minutes, then turn over the cake to release. Continue to cool on a wire rack until no longer warm.
While cooling, whisk together the remainder of the lemon juice with the powdered sugar. For a glaze consistency, drizzle over the cake before it cools completely, collecting the runoff through the wire rack. For more icing-like consistency, make sure the cake is completely cool before drizzling the sauce.