Wednesday, January 25, 2012

Luscious Meyer Lemon Cake with Lemon Glaze

Maria: I am Maria Portokalos, and welcome, welcome to our home

Harriet: (hands bundt cake to Maria)

Maria: Oh. Thank you... What is it?
Harriet: It's a bundt
Maria: Bun?
Harriet: Bundt
Maria: Bun, buh...bonk, bonk, bonk
Harriet: BUNDT
Maria: It's a CAKE! I know! Thank you, thank you very very much.
Maria: ....(aside) There's a hole in this cake...

(We LOVE "My Big Fat Greek Wedding", and my husband insisted I add this dialog!  Hilarious. Now I always think of this scene when I see a bundt cake!!)


We have a big lemon sweet tooth around here, and this lusciously moist cake is my new addition!

Adapted from Nigella Lawson's lemon cake recipe, this is Meyer Lemon Cake with my own lemon glaze!!

Isn't she a gleaming sweet and tart beauty! 

I chose to use Meyer lemons because they are a treat that I look forward to every year around this time.  They are not so bright yellow and not so tart.  Basically, a cross between a mandarin orange and a lemon.  They are delicious in desserts or served with sweet tea.  I also made a lemon meringue pie with these last year, scrumptious!

I'm glad that I decided to use a bundt pan for this recipe!  Personally, I think cakes with a glaze look prettier in a pan where it can seep down the sides to show off the lovely curves of the cake. 

Incredibly moist and decadent, this luscious cake is sure to be loved by anyone who loves cake.
Or lemons.
Or dessert, for that matter!!!

It's a cold rainy night here, so I think I'm gonna get cozy in my favorite chair by the fire and help myself to a slice!
Have a wonderful night and stay warm!

Luscious Meyer Lemon Cake

1/2 lb. butter (2 sticks), softened

2 c. sugar

3 eggs

3 c. unbleached all-purpose flour, sifted

1/2 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk (or sour cream)

2 tightly packed Tbsp. grated lemon zest

2 Tbsp. fresh lemon juice


Lemon Glaze 
I don't go by a strict recipe:

Powdered sugar

Fresh lemon juice


Stir together about 1 1/2 c. powdered sugar and just a few tablespoons of lemon juice together.  (To make a glaze like consistency.)

Add 1 Tbsp. butter and microwave just until the butter nearly melts.

With a whisk, stir everything together until very smooth.

As I say in the directions, whenever I add the "final glaze" I also add more sugar for it to really thicken, so it will very slowly drizzle down and not completely get soaked up by the cake.

You can alter this recipe to suit your taste.  It's a very simple, but delicious glaze for this cake!

Preheat oven to 325 degrees F.  Grease a 10 in. tube or Bundt pan.

(Here's all the ingredients minus buttermilk)

Cream butter and sugar until light and fluffy.  

Beat in eggs one at a time, blending well after each one.

Sift together flour, baking soda, and salt.  

Stir in dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients.

Add lemon zest and juice.

Pour batter into prepared cake pan. 
Set on the middle rack of the oven and bake for 1 hr. and 5 minutes, or until cake pulls away from sides of pan and tester pick comes out clean.

(Clean up your mess while it's's just a portion of mine?!!)

Cool cake in the pan and set on rack for 10 minutes. 

Take cake out of pan and using a fork or toothpick, make holes in the top of the cake.  Pour half of the glaze on while it's still hot. 

Let it sit for a bit longer for the glaze to soak in and the cake to cool more.  About 15 minutes. 

(Here's where if you make it the day before, you can loosely wrap the cake plate with foil and refrigerate for the glaze to make the cake extremely moist and delicious.)

Add a little more powdered sugar to make the glaze thicker and drizzle the rest over the cake.


 Eat immediately for warm from the oven taste although if you refrigerate it overnight it will be incredibly moist the next day!

( I had to "clean up" the reminder of the piece I cut.
Everyone knows the gooey goodness on the bottom is the best part! :)

If you are interested in this recipe, you have to check out a semi-homemade lemon cake family recipe that's a favorite of mine!

(Recently I've been having trouble linking up each linksy party icon to every blog, so I put them on the sidebar...but my husband is helping me figure out another way!  Sorry Linsky host friends for the confusion!!)

Linking up with:



A Kitchen Witch said...

Looks delicious. I love lemon desserts.

Beth said...

oh no! I am gonna be huge when this is over! I love meyer lemon! I love anything lemon, I am making this!!

Anita Stafford said...

I never see a Bundt that I don't think of that dialogue too! Too funny! Meyer lemons are favorites of mine and your cake looks so delicious! Ann Burrell has a great lemon curd tart recipe too you might want to try.

Kim @ Savvy Southern Style said...

This looks wonderful. I love lemon cake and pies. I need a link to the party added.

Leslie said...

Thanks everyone! Just enjoyed another slice. :D

Sorry about that, Kim. I think with my hubby's help I've got the linksy icon figured out, after a couple months of confusion!

Kris said...

Greatest scene ever!! I have the ingredients to make lemon bars today, but am thinking of a switcheroo!!! Thanks for sharing what looks like a wonderful recipe!

Jenn said...

This looks and sounds super yummy!

Elaine @ Sunny Simple Life said...

I was just gifted with a bag of Meyer lemons. Oh my hubby would love this cake.

Jane@Cottage at the Crossroads said...

I just saw some Meyer lemons in the store today and I wondered what I could make with them. Now I can make your delicious looking cake. Thanks so much for the recipe.

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