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Meyer Lemon Buttermilk Bundt Cake

From Bring It! columnist and cookbook author Cathy Barrow
  • minutes
  • Serves 12

INGREDIENTS

2 tbsp

Meyer lemon, fresh juice

3

Eggs, large

1/2 cup

Meyer lemon curd

1 tsp

Baking powder

1 tsp

Baking soda

3 5/16 cups

Flour

1 1/2 cups

Granulated sugar

1/2 tsp

Kosher salt

1 tbsp

Solid shortening

12 tbsp

Butter, unsalted

2 cups

Buttermilk, regular or low-fat

1/2 cup

Cream cheese

2 tablespoons finely grated zest and 1/4 cup juice from 2 Meyer lemons

2 cups

Confectioners' sugar