Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake

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This is the perfect lemon cake. There, we said it. Despite a bundt pan’s bad reputation for drying cakes out, this one is so rich and moist you may accidentally find yourself eating a piece after every meal. But who cares if you do? Eat cake. Be free. This cake is a bright sparkle of sunshine in every bite and certainly cheered us up this winter. We tested this one to be gluten-free, and dairy-free but it will work with regular flour and cow’s milk. If you can’t find Meyer lemons, you can use conventional lemons, but just see our notes about that. Enjoy!

  • Preparation 25 min
  • Cook 50 min
  • Serves 1 bundt cake (12 servings)

Ingredients

  • 2.25 cups all-purpose flour or 1:1 GF flour
  • 2.5 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking soda
  • 1 tablespoon finely grated Meyer lemon zest
  • 1.75 cup date sugar
  • 0.25 cup freshly squeezed meyer lemon juice
  • 1 cup coconut milk or favorite milk, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1.33 cups extra-virgin olive oil
  • For glaze: 0.5 cup Meyer lemon juice, 0.25 cup date syrup, 2 tbsp olive oil
Instructions
  1. Preheat oven to 350°F. Thoroughly grease a 12-cup metal Bundt pan with softened butter, working into crevices. Dust with flour, coating all surfaces.
  2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
  3. In stand mixer, zest lemons directly into sugar. Massage zest into sugar with spatula.
  4. Juice lemons and mix juice with milk and vanilla. Set aside.
  5. Add eggs to sugar/zest mixture and beat on medium with whisk attachment until thick, mousse-y, and light sandy color, about 3 minutes.
  6. In thin gradual stream, add olive oil on low speed, pausing to allow emulsification between additions. Mixture should end smooth, thick, and emulsified.
  7. On low speed, alternately add 1/3 dry, 1/2 milk mixture, 1/3 dry, 1/2 milk, 1/3 dry. Don't overwork.
  8. Pour into Bundt pan and bake 45-55 minutes until cake tester comes out clean. Cool 15 minutes.
  9. While cooling, make glaze: add lemon juice, olive oil, and date syrup to saucepan. Bring to boil then remove from heat.
  10. While cake warm in pan, poke holes all over surface with toothpick. Brush with glaze.
  11. Carefully loosen sides with paring knife and flip onto wire rack over cookie sheet lined with foil.
  12. Poke more holes into warm cake and pour remaining glaze over. Allow to cool completely.
by Caitlin Heinz