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.