What makes this cake so good is that the Meyer lemon is a cross between a lemon and a small orange. It’s a little sweeter and less acidic. Right now, we are able to buy them in our local stores. Not really sure why because from what I read, the Meyer lemon season is November to May. A little early or a little late, depending how you look at it.
Simply take your favorite Bundt cake recipe and incorporate the Meyer lemons. Make sure to frost this zesty cake with real cream cheese frosting infused with more lemon juice.
I call the cake a Meyer Lemon FRUIT Bundt cake because I added a mashed banana as well as an over ripe chopped Bartlett pear.
Makes 1 10” cake
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 2 cups sugar
- 3 eggs
- 3/4 cup canola oil
- 1 small mashed banana
- 1/2 cup Meyer lemon juice (about 3 large lemons)
- 1 tsp Meyer lemon zest (zest from half of a lemon)
- 2 tsp vanilla extract
- 1 cup plain yogurt or sour cream
- 1 over ripe washed and cored (don’t have to peel) Bartlett pear. *You might opt for an apple or other piece of fruit. Try anything. It might just work great with the lemon…and don’t thing I don’t know that BLUEBERRIES would be absolute PERFECTION in this cake.
Lemon Cream Cheese Frosting
- 1/2 cup room temperature butter
- 8 oz room temperature cream cheese
- 2 TBS Meyer lemon juice
- 1 tsp grated Meyer lemon zest plus more for topping
- 1 tsp vanilla extract
- 2 1/2 to 3 1/2 cups powdered sugar *add to desired consistency
Preheat the oven to 325 F. Spray a tube pan with non stick spray.
Mix the flour, baking powder, baking soda and salt into a bowl and set aside.
Beat the eggs with the sugar for about 2 minutes using an electric mixer. Add the oil, banana, lemon juice, lemon zest and vanilla.
Stir in the flour then the sour cream and pear (or other fruit) and only mix until incorporated.
Pour into the tube pan and bake for about 60 – 70 minutes. Test with a knife to come out clean. Allow to cool for 20 minutes. Loosen cake carefully with a knife around the outer edge as well as around the middle tube. Turn upside down on a wire rack and allow to cool an hour or more.
Make the frosting: Beat all ingredients EXCEPT powdered sugar. Add the powdered sugar gradually and to the desired consistency. Then continue beating for about 1 to 3 minutes, until nice and fluffy – smooth.
Frost the cake and ENJOY!
What’s your favorite lemon dessert?
Have you ever preserved lemons?