Meyer Lemon Pound Cake Bundt - Lemon Week 2011

Wednesday, February 23, 2011

Meyer Lemon Pound Cake Bundt
Meyer Lemon Pound Cake Bundt

It's Day 3 of Lemon Week! Hello. My name is Mary and you may have heard...I Like Big Bundts. So, of course we had to have a Bundt cake. But this one is a Meyer Lemon Bundt!

Meyer Lemon Week 2011
Friends Mary of Popsicles and Sandy Feet and Jenn of JustJenn are celebrating lemons this week.

Meyer Lemon Pound Cake Bundt
I made Martha Stewart's recipe for a pound cake but made 1/2 the recipe. I think I baked it a bit too long or over-mixed the ingredients because it was a bit dry. I'll have to try the recipe again!

Meyer Lemon Pound Cake Bundt
I baked it in the pretty Bavarian bundt pan. I really like this bundt pan...just be sure to spray the heck out of it...them curves? Very sexy but lots of opportunities for stickage.

Meyer Lemon Pound Cake Bundt
Be sure to check out JustJenn and the East Coast Mary recipes too. You don't have an excuse not to make something lemony! :)

Martha Stewart's Meyer Lemon Pound Cake
I made 1/2 the recipe and baked it in 10-cup Bundt cake pan. I baked it for 60 minutes but found it a bit dry so I would check it much earlier next time.
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Eliana said... [Reply to comment]

No week of anything would be complete here without a bundt cake. It looks and sound super delish girl.

Audrey said... [Reply to comment]

I really, really need to try my first Meyer lemon. The article in the new Cooking Light (did you see it?) said that you can substitute lemon + orange juice, which makes me think they would really appeal to me. So do your recipes and photos, of course. I'm laughing because when I looked at the crumb of your cake I said (no kidding), 'oh, that looks so moist and perfect!'

briarrose said... [Reply to comment]

Beautiful bunndt. This looks so good.

Unknown said... [Reply to comment]

I need to find meyer lemons. I ask the stores around here and they look at me weird. ::sigh:: That bundt is beautiful. That cake looks fantastic. I want. I really, really want!

Unknown said... [Reply to comment]

I am loving lemon week! This bundt is gorgeous, but all I can think about is how much of a pain that pan would be to wash with so many cracks and crevices. I'm such a downer :)

Ocean Breezes and Country Sneezes said... [Reply to comment]

Oh boy this looks delicious! I may be making it tomorrow! Thanks for sharing!


Medifast Coupons said... [Reply to comment]

Oh boy this lemon bundt cake looks wonderful. Thanks for the recipe, will bring some sunshine to our table.

Carolyn Jung said... [Reply to comment]

Hah! You must have a Meyer lemon tree in your backyard like me. I've been baking so many lemon things lately as a result. Will have to add this beautiful bundt to my list of things to make. ;)

Irene said... [Reply to comment]

Oh my gosh, LOVE! That looks so amazing!!!

Damaris @Kitchen Corners said... [Reply to comment]

I want to make this. I love lemons but for some reason i'm not getting any for free. Bummer.

Unknown said... [Reply to comment]

Bundts and meyer lemons - the perfect combo! Wish I'd had time to bake something - I actually have meyer lemons in my kitchen. They have even made it to suburban Philly! Next thing you know I'll be seeing persimmons...

KK said... [Reply to comment]

Ugh! I absolutely LOVE pound cake! I could eat this entire thing (in one sitting)...I know - not good.

Have you noticed a difference in the photography of your food? Wow!

Jena said... [Reply to comment]

I realize that people like the convenience of spraying their pans with oil, but I don't like the taste of sprays on my baked goods. Plus, I find that they never work as well as I'd like. Instead, I used a concoction that, on the site I pulled it from, cited a professional baker as the source; it calls for equal parts vegetable/canola oil (though I use olive sometimes), shortening and flour. Blend till thick/fluffy (I whip it in my stand mixer) and store in your pantry. If it gets warm and starts to separate, just give it a stir with a spatula before you use it again. I think it applies best with a pastry brush.

Using this is the only way I can ever get those mini bundts out of the pan intact.

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