Why are bundt cakes so dang good?! Maybe it’s the classic and wholesome look that makes them so inviting but I always gravitate to a good bundt cake. When my girlfriend gave me some of her Meyer lemons I knew exactly what I wanted to make. A low FODMAP cake recipe with fresh lemons to change it up from my typical chocolate heavy desserts. Not that there is anything wrong with chocolate but it’s my husbands’ least favorite (he’s a weirdo) so making this cake was a happy change in his eyes. I can tell he was happy with it as he ate the entire cake for almost a week almost by himself!
Maybe I’m the only one but I was curious to know the difference between a Meyer lemon and a “regular” lemon Lucky for me, I was able to find the answer easily through Google. The main difference is the size, taste, and availability as Meyer lemons are larger, not as acidic and available typically from December through May. What have you made with Meyer lemons? I would love to hear!Print
It’s citrus season and this meyer lemon bundt cake is perfect to make this time of year!
- 16 tablespoons unsalted butter, room temperature
- 2 cups raw sugar
- 1 tsp salt
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 3 cups FODMAP safe all purpose flour
- 1 cup FODMAP safe milk
- Zest of 1 meyer lemon
- 1/3 cup squeezed meyer lemon juice
- 3/4 cup raw sugar
- 1 1/2 cup powdered sugar, sifted
- 3 tablespoons squeezed meyer lemon juice
- Preheat the oven to 350 degrees.
- Using an electric mixer, beat the butter, sugar and salt until smooth on medium speed.
- While the dough is forming, in a medium size bowl combine the flour and the baking powder and set aside.
- Add the eggs one at a time to the electric mixer, until each one is incorporated. Add the vanilla extract.
- Gently fold in half of the flour on low speed. Once the first half is mixed in, add the milk followed by the remainder of the flour.
- Stir in the lemon zest to the batter.
- In a greased bundt pan, add the batter until evenly spread into the pan.
- Bake for 50-60 minutes, checking near the 50 minute mark until a toothpick comes out clean.
- While the cake is baking, make the glaze. In a microwave safe bowl combine the lemon juice and sugar. Microwave for 35 seconds and stir until sugar begins to dissolve. Set aside.
- Once the cake is fully baked, turn the cake upside down on a large plate. Immediately pour the glaze over the cake and let cool.
- While the cake is cooling, make the icing. Using an electric mixer, mix on medium speed the lemon juice and sugar for 1-2 minutes until a smooth frosting is made.
- Once the cake is completely cooled, glaze the cake with icing using a pastry brush.
Adapted from King Arthur Flour
Keywords: low FODMAP desserts, FODMAP cake recipes, low FODMAP diet dessert recipes