Remember those Meyer Lemons I talked about last March and preserved? Well, Pam got hold of some this past week and made this beautiful bundt cake. Her granddaughter who normally wants pie for her birthday told her that this might replace pie this next time around!! Pam says to butter and flour your bundt pan well for ease in removing.
Butter and flour for prepping your pan
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
3 large eggs
2 cups sugar
1 cup buttermilk
2 Tbl fresh Meyer Lemon juice
3 Tbl grated Meyer Lemon zest
Preheat oven to 350F. Grease your bundt pan with butter and dust with flour.
Sift flour, baking soda and salt together. Set aside.
Cream together 1 cup butter and 2 cups sugar until light and fluffy in a large bowl with an electric mixer.
Add the eggs, one at a time and blend well after each addition.
With the mixer on low, add the dry ingredients alternately with the buttermilk.
Add the lemon juice and mix until blended.
Fold in the lemon zest.
Spoon the batter into the prepped pan and bake until a toothpick comes out clean, about 45 to 50 minutes.
Allow the cake to cool for 10 minutes. Flip the cake out onto a serving plate.
Dust with confectioner's sugar before serving.