With lemon zest in the cake and juice in the icing, this Meyer lemon cake is fragrant and light. Baked in a bundt pan, it is so easy to make.
- For cake
- 1 cup (2 sticks) unsalted butter at room temperature plus more for pan
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup whole milk
- Zest of 2 Meyer lemons
- For icing
- 1–1/2 cups confectioners’ sugar, sifted
- Pinch of salt
- 1 tablespoon whole milk
- Juice of 2 Meyer lemons
- Preheat the oven to 350 degrees F.
- In a large bowl, use an electric mixer to beat the butter, sugar and salt until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until fully incorporated.
- Combine the flour and baking powder in a large bowl. On low speed add the flour mixture in 3 additions alternating with the milk. Fold in the lemon zest. Grease a 10-12 cup bundt pan with butter. Spread the batter into the pan. Bake the cake for 45-60 minutes until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 15 minutes. Place a cooling rack on the top of the pan and carefully flip it over. The cake should drop out of the pan. If not, let it rest for an additional 5 minutes before lifting off the pan again and gently shaking, if necessary.
- Let the cake cool completely before making the icing. Whisk together the confectioners’ sugar, salt, milk and lemon juice. Once it is a smooth pourable consistency, drizzle over the cake.
- Store the cake in an airtight container at room temperature.
Adapted from King Arthur Flour