Walnut Meyer Lemon Bundt Cake Recipe
This Walnut Meyer Lemon Bundt Cake Recipe is a bright contrast to typical holiday desserts.
Servings 16
Calories 293kcal
Ingredients
- 7 oz block of unsalted Finlandia Premium Imported Butter softened
- 1 cup of sugar
- ¼ cup of fresh Meyer lemon juice
- ½ teaspoon of sea salt
- zest of two Meyer lemons roughly 2 tbs
- 4 large eggs
- ¾ cup of Greek yogurt
- 1 teaspoon of pure vanilla extract
- 2 cups of all purpose flour
- 1 teaspoon of baking powder preferably aluminum-free
- 1 teaspoon baking soda
- ⅔ cup chopped walnuts
Meyer Lemon Glaze
- 3 tbs fresh Meyer lemon juice
- 1 ½ cups confectionery sugar
Instructions
- 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.
Nutrition
Calories: 293kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 172mg | Potassium: 104mg | Sugar: 24g | Vitamin A: 370IU | Vitamin C: 2.4mg | Calcium: 41mg | Iron: 1.1mg