A Walnut Meyer Lemon Bundt Cake makes a bright dessert addition to any seasonal gathering or holiday celebration.
We are now officially in the holiday season. Desserts will be tempting us around every corner and are expected to complete a meal more often this time of year. I don’t know about you, but if I am going to indulge in dessert it better be worth it. In-season and premium ingredients can really make a dessert stand out.
Walnut Meyer Lemon Bundt Cake: Great Ingredients are the Secret
I wanted a dessert that took advantage of seasonal produce, but wasn’t the same old rehashed flavors of the season. This Walnut Meyer Lemon Bundt Cake recipe was the result. Bright tangy Meyer Lemons are just starting their season now. In case you are not familiar, Meyer lemons are smaller, more fragrant and less sour than regular lemons. Of course, walnuts have always been a holiday staple. Here the nuts add richness and texture, while balancing out the tangy citrus.
I also turned to the rich creamy goodness of premium Finlandia imported butter to ensure the optimal flavor in my bundt cake. While the brand is well known for their Swiss Cheese, which was the first product they sold here in the United States they also offer a number of other high quality dairy products (such as this butter) made from pure ingredients. Great butter really does make a difference in cooking and baking.
Walnut Meyer Lemon Bundt Cake: Making
Other than a little extra prep work finely chopping the walnuts and zesting & juicing the Meyer lemons, this really is a pretty simple recipe to make.
The fragrant batter is poured into a prepared bundt pan, then baked and cooled. Once the cake is cool, a quick two ingredient Meyer Lemon glaze is mixed up and poured over the Walnut Meyer Lemon Bundt Cake and allowed to dribble down the sides. A few pieces of walnut are the perfect finishing touch.
Walnut Meyer Lemon Bundt Cake: Serving
The gentle tanginess of this cake will provide a lovely respite from typical holiday dessert options. It makes for a great finish to any meal, and pairs wonderfully with tea. It is slightly smaller than many Bundt cakes, making the slices more manageable after a large meal. Due to the abundance of walnuts in the cake it somewhat resembles a quick bread, so would not seem out of place at all on a holiday brunch table either.
Finlandia Premium imported butter is currently available at many grocery stores and big box retailers. Visit the brand’s website (finlandiacheese.com) to check availability at stores near you, as well as the rest of Finlandia’s great products.
Of course, following along on social media is always a good idea with brands we love. It is an effective way to keep up to date on new products, promotions and some terrific recipes too. Here are the links to Finlandia’s, for your convenience.
- 7 oz block of unsalted Finlandia Premium Imported Butter softened
- 1 cup of sugar
- 1/4 cup of fresh Meyer lemon juice
- 1/2 tsp of sea salt
- zest of two Meyer lemons roughly 2 tbs
- 4 large eggs
- 3/4 cup of Greek yogurt
- 1 tsp of pure vanilla extract
- 2 cups of all purpose flour
- 1 tsp of baking powder preferably aluminum-free
- 1 tsp baking soda
- 2/3 cup chopped walnuts
- 3 tbs fresh Meyer lemon juice
- 1 1/2 cups confectionery sugar
- Preheat oven to 350 degrees. Grease and flour the Bundt pan, then set aside.
- Cream together the softened butter and sugar.
- In a medium bowl, add the sea salt to the Meyer lemon juice to dissolve, then add the remaining wet ingredients and whisk well.
- Sift together the flour with baking powder and baking soda.
- Add the wet and dry ingredient mixtures to the creamed butter and mix well, until smooth, then fold in the walnuts until evenly distributed.
- Pour into the Bundt pan and bake until a pick pulls clean (about 45 minutes).
- Allow the cake to cool for a few minutes, then turn out top down onto a cooling rack. Once cooled trim bottom to flatten, then place back on rack to be iced.
- Whisk together the glaze ingredients, then pour over the Walnut Meyer Lemon Bundt cake.
- Top with Walnut pieces and allow icing to set before serving.
This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.