Ingredients

The following ingredients have 16 Servings
  • 7 oz block of unsalted Finlandia Premium Imported Butter (softened)
  • 1 cup of sugar
  • 1/4 cup of fresh Meyer lemon juice
  • 1/2 tsp of sea salt
  • zest of two Meyer lemons (roughly 2 tbs)
  • 4 large eggs
  • 3/4 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
  • 2/3 cup chopped walnuts
  • 3 tbs fresh Meyer lemon juice
  • 1 1/2 cups confectionery sugar

Instruction

  • 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.