Walnut Meyer Lemon Bundt Cake

• Vegetarian

• Produce

  • 7/16 cup Meyer lemon, fresh juice
  • 2 Meyer lemons (roughly 2 tbs, zest of

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Confectionery sugar
  • 1/2 tsp Sea salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2/3 cup Walnuts

• Dairy

  • 1 7 oz block Finlandia premium imported butter, unsalted
  • 3/4 cup Greek yogurt

Found on blommi.com

Description

Ingredients

• 7 oz block of unsalted Finlandia Premium Imported Butter, softened
• 1 cup of sugar
• ¼ cup of fresh Meyer lemon juice
• ½ tsp of sea salt
• zest of two Meyer lemons (roughly 2 tbs)
• 4 large eggs
• ¾ cup of Greek yogurt
• 1 tsp of pure vanilla extract
• 2 cups of all purpose flour
• 1 tsp of baking powder, preferably aluminum-free
• 1 tsp baking soda
• ⅔ cup chopped walnuts
• 3 tbs fresh Meyer lemon juice
• 1½ cups confectionery sugar

Directions

• 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.