Name: Meyer Lemon Bundt Cake
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 stick Unsalted Butter, Room Temperature; 1 cup Granulated Sugar; 2 whole Eggs; 2 whole Meyer Lemons, Juiced And Zested; 1 teaspoon Almond Extract; 1/2 cups Heavy Cream; FOR THE ICING:; 1 cup Powdered Sugar; 2 Tablespoons Heavy Cream; 1 Tablespoon Meyer Lemon Zest For Garnish

1
Preheat oven to 350u00b0F and spray a bundt pan with nonstick spray. Make sure you get in all the nooks and crannies.
2
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3
In a stand mixer, combine butter and sugar until fluffy. Add eggs, one at a time, and continue to mix. Add lemon juice, lemon zest and almond extract. Mix. Mix in the flour mixture in two batches just until combined.
4
In a separate bowl, whip heavy cream with a hand mixer until soft peaks form, about 6-7 minutes. It helps when your mixing bowl is chilled. Gently fold in whipped cream mixture in two batches. Do not overmix.
5
Pour batter into bundt cake pan. Bake for about 30 minutes; I start checking at 25 just to be safe. Bake until a toothpick inserted in center comes out clean.
6
Mix the icing ingredients in a small bowl. Add just enough cream to mix, you can always add more later to get desired consistency. You may have to play with this a bit. Garnish with more lemon zest.

Meyer Lemon Bundt Cake

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