Meyer Lemon Bundt Cake

Name: Meyer Lemon Bundt Cake
Prep time: 30 min
Cook time: 55 min
Yield: 12 servings
Ingredients: Cake; 1 1/2 cups butter, room temperature; 3 cups Imperial Sugar Extra Fine Granulated Sugar; 5 eggs; 1 1/2 teaspoons vanilla; zest of 2 medium Meyer lemons; 3 cups all-purpose flour*; 1 cup lemon-lime soda; Frosting; 2 cups Imperial Sugar Confectioners Powdered Sugar; 1/4 cup unsalted butter, melted; 2 tablespoons heavy cream (or more depending on consistency); 1 teaspoon Meyer lemon zest; 1 tablespoon fresh squeezed Meyer lemon juice; *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Meyer Lemon Bundt Cake was pinched from <a href="http://www.imperialsugar.com/recipes/desserts/cakes/Meyer-Lemon-Bundt-Cake" target="_blank">www.imperialsugar.com.</a>

"This rich and buttery bundt cake is packed with bright and citrusy Meyer Lemons. It’s perfect for breakfast or dessert and topped with a creamy, lemon poured frosting...."

INGREDIENTS

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Cake

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1 1/2 cups butter, room temperature

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3 cups Imperial Sugar Extra Fine Granulated Sugar

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5 eggs

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1 1/2 teaspoons vanilla

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zest of 2 medium Meyer lemons

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3 cups all-purpose flour*

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1 cup lemon-lime soda

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Frosting

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2 cups Imperial Sugar Confectioners Powdered Sugar

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1/4 cup unsalted butter, melted

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2 tablespoons heavy cream (or more depending on consistency)

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1 teaspoon Meyer lemon zest

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1 tablespoon fresh squeezed Meyer lemon juice

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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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