A New Addition & a Recipe for Meyer Lemon Bundt Cake

There’s a new man in my life, and he’s beautiful.

He has the tiniest little hands, and the tiniest little feet. His ears are perfect.

He’s my newest nephew, W. I am collecting nieces and nephews it seems {or, as C says, I am running an “aunt colony”}, but W is extra special because on my side of the family, it’s a rarity to have a boy. As rare as, say, a unicorn.

So here he is, the beautiful little unicorn.

And here’s how we celebrate, C and I: with a Meyer Lemon Bundt Cake.

It’s sweet and tangy, and just like little W, it’s the perfect start to spring {yes, I know spring doesn’t actually start for quite some time, but I am in denial. So please, humour me.}.

Meyer lemons are one of the greatest things to ever happen to the world. They’ve got the most delightful, almost floral citrus flavour. They’re pleasantly sweet while still maintaining the characteristic tanginess of a lemon.

The Meyer lemon is perfect to use in a dessert because you don’t have to overcompensate for the tartness of lemon with sugar like you usually do — the flavour is already so well balanced.

In the case of this bundt cake, both the juice and the zest of the lemon are used in the cake and in the glaze. It’s not overly sweet, and there’s a definite bit of lip-puckering tang, but overall has a delicate flavour. It’s absolute perfection when paired with a cup of tea and a celebration.

Meyer Lemon Bundt Cake
Serves 10–12

Ingredients:
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup milk
½ cup Meyer lemon juice
1 teaspoon lemon juice
¾ cup unsalted butter, at room temperature
¾ cup granulated sugar
Zest of 3 Meyer lemons
2 teaspoons pure vanilla extract
3 large eggs

GLAZE
1 cup icing sugar
Juice of 1 Meyer lemon

Instructions:
1. Preheat oven to 350 degrees Fahrenheit, and generously butter and flour a Bundt pan.

2. In a medium bowl, whisk first five ingredients (flour thru salt); set aside.

3. In a small bowl, whisk Meyer lemon and regular lemon juice with the milk; set aside.

4. In a large bowl, whip butter with an electric mixer until light and creamy, about two minutes. Add the sugar and lemon zest, and beat for one more minute. Mix in the vanilla and eggs just until smooth.

5. Add half of the dry mixture, mix, and add half of the milk mixture. Repeat and mix, and then transfer the batter to the prepared bundt pan.

6. Bake for 45–50 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Let cool for about 30 minutes in the pan, and then invert onto a wire rack to cool completely.

7. For the glaze, whisk icing sugar and lemon juice. Drizzle over cake as desired, let set for at least 15 minutes before serving.