Meyers Lemon Bundt Cake

Last week, I won a new Kitchenaid Artisan Stand Mixer in an online auction for $2.75. Yup, you read that right - $2.75. With shipping and handling, the total came out to a whopping $30. With these stand mixers retailing at $300, I was beside myself with joy and vowed to make everyone I knew some type of baked good with all the money I saved. Well, the stand mixer came in the mail. It was quite an adventure opening up the box, within a box, within a box. Pretty intense packaging if you ask me, but I don't mind as long as it keeps my baby safe!

Box 1

Box 2

At last! The last box!

It's just so beautiful...and NEW!

It just so happens that my wonderful aunt supplies me with a steady supply of Meyers lemons. Meyers lemons, if you don't know, are a little different from regular lemons. They are slightly sweeter and have an orange tint to the peel making them perfect for baking. I was recently browsing through a few blogs and found this mouth-watering Meyer Lemon Bundt Cake recipe that I wanted to try. So here we go!

Meyers Lemons

Here are the lemons graciously provided by my aunt...beautiful, aren't they?

The ingredients that you'll need.

Grease and flour a bundt pan.

Lemon juice...

Meyer Lemon Bundt Cake by Baking Bites

3 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, room temperature

1 1/2 cups sugar

3 large eggs

2 tbsp Meyer lemon zest

1/2 cup Meyer lemon juice

1/2 cup buttermilk

2 tbsp Meyer lemon juice

1 cup confectioners sugar

Preheat oven to 350F. Grease and flour a 10 or 12 cup bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by lemon zest. Stir 1/3 of the flour mixture into the butter mixture, followed by the Meyer lemon juice. Add in additional 1/3 of the flour mixture, followed by the buttermilk. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.

For the glaze, whisk together lemon juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake.

Serves 12-14