The Magical Ingredients for a Wholesome Life From the Heart of my Home: Eggless Honey Meyer Lemon Bundt Cake

This is the best eggless honey Meyer lemon cake that you'd love to have! This cake has lemon flavor in four ways and the flavors are well balanced - just the right amount of lemon zing and the right amount of sweetness which is a must for lemon cake. This is the best cake for the Spring!

I received samples that I used in creating this recipe and the opinions expressed are my own. Melissa's Meyer lemons are perfect to use in cakes and give the perfect zing. Taylor & Colledge Lemon Extract Paste gives the amazing flavor boost to this cake. The wet to dry ingredient in a cake is really important for the perfect cake, and T&C's Lemon Extract Paste is a boon. It adds flavor while we maintain the wet ingredient ratio. Dixie Crystals pure granulated sugar adds to the perfect sweetness in this cake! I love these products and our family and friends enjoyed the bake and loved these products too!

This delicious lemon cake has lemon flavoring in every possible way. The cake batter had Melissa's Meyer lemons, lemon zest and Taylor and Colledge Lemon extract paste. The bundt cake is drizzled with Meyer lemon honey syrup and finally glazed with Meyer lemon glaze. With layers of flavoring, this gives you the best lemon flavor and is not overwhelming and neither too sweet. This has the perfect balance of flavors.

I have tried baking with honey and that would increase the liquid content while it is baking. The essential enzymes and nutrients may also be lost when it is heated. The lemon-honey drizzle worked perfectly fine adding perfect tones of honey. The initial lemon boost followed by mellowing honey and lemon from the cake.....oh YUMMY!

Camilla is hosting this month's event in #BundtBakers and she suggested Spring Bundts as the theme. This is the perfect bundt with spring flavors to share for the theme. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on ourhome page.

Often I use condensed milk, milk, or yogurt as egg substitutes to make eggless cakes. Aquafaba is also used frequently. The Meyer lemon is less acidic and hence a great choice to make desserts. But the added lemon juice will also add to the liquid proportions and so I decided to use condensed milk in this cake. I have used condensed milk in Eggless Pistachio, Rose, and Tutty-Fruity Bundt Cake, Rainbow Cake, and Eggless 3-Tier Tiramisu Cake. Honey is an excellent sweetener and we love cakes soaked in honey, just like the Honey Cake Inspired Bundt Cake that is filled with flavors and childhood memories!

Lemon is an amazing fruit. This sour gem works amazing in sweet and savory recipes. South Indian Lemon Rice is one of our family favorites and makes a quick meal. Similarly, this Lemon Potatoes/Potato Podimas can be a great side for a festive occasion or a regular day. Lemon and Rice Cheese Bombs is great appetizer or snack but you can make a meal out of it. If you need a spicy broth to warm you up, then this Lemon Rasam/Spicy Lemon Broth is the perfect one. This can be sipped as such or served best with a little of cooked grain. Zesty Lemon Vinaigrette is the best to use fresh lemons to make amazing salads and healthy meals! Serve these Lemon Strawberry Muffins for an amazing breakfast to awaken you! Kumquat Lemon Iced Tea is a great summer drink, a perfect thirst quencher! This bundt cake is an amazing dessert and I am also linking this to Sundays on Silverado, Wonderful Wednesday, and Thursday Favorite Things.

Ingredients

For the cake

All-purpose flour - 1 and 1/3 cup

Corn starch - 1 tbsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Vanilla- 1 tsp

Condensed milk - 1/2 cup

Milk - 4 tbsp

Meyer lemon juice - 5 tbsp

Aquafaba - 3 tbsp

Salt - 1/4 tspo

Butter - 4 tbsp

Dixie Crystals sugar - 2.5 tbsp

T&C Lemon extract paste - 1/2 tsp

For Soaking Syurp

Water - 1/3 cup

Dixie Crystals sugar - 3 tbsp

Honey - 3 tbsp

Meyer lemon juice - 3 tbsp

For the glaze

Powdered sugar - 1 cup

Meye lemon juice - 2 tbsp

Meyer lemon zest - 1 tsp

Method

Preheat the oven to 350 degrees F.

Add the flour, salt, cornstarch, baking powder, and baking soda to a bowl. Mix and set aside.

Add the butter, vanilla, condensed milk, milk, and aquafaba to another bowl and beat until fluffy.

Add the lemon juice and lemon extract, mix gently.

Add the flour and beat well. Fold in the lemon zest.

Butter and dust a 7-in bundt pan with flour. Add the cake batter to the pan.

Bake at 350 degrees for 28-30 minutes until the inserted toothpick comes out clean. Remove from the oven, cool completely.

In the meantime, Heat the Dixie Crystals sugar and water. Once the sugar has dissolved, cool it. Add the honey and Meyer lemon juice. Stir and set aside.