Avocado-Meyer Lemon Bundt Cake {splurge}

I know what you're thinking... I've lost it.

Avocado-Meyer Lemon Bundt Cake

Yes, I put avocado in a cake.  But Joy the Baker did first, so send any snap judgments her way.  Would you expect anything less from a couple of California girls?

In case you haven’t met Joy, she’s pretty rockstar in the food blog world.  She created her charming site in 2008 as a way to document her kitchen-doings.  And as the name suggests, Joy loves to bake and even spent days working at a bakery and as a fromager at a restaurant (which earns my respect).

Avocado-Meyer Lemon Bundt Cake

I stumbled upon Joy’s blog early this year and it didn’t take me long to realize that she knows what’s up.

And she’s a girl’s girl who loves bourbon.

Avocado & Meyer Lemon Bundt Cake
Avocado-Meyer Lemon Bundt Cake

When I needed to use up a butt-load of avocados before going out of town (and there was already too much guacamole), I immediately thought of Joy's recipe.  I slightly modified it, turning it from a loaf into a bundt and adding some lemon and glaze.

Avocado-Meyer Lemon Bundt Cake
Avocado-Meyer Lemon Bundt Cake

In case you are wondering, the cake does indeed come out green and mildly tastes of avocado.  It’s fun.

Avocado-Meyer Lemon Bundt Cake

Recipe adapted from Joy the Baker

INGREDIENTS: (makes 1 bundt)

  • 3 cups all-purpose flour
  • ½ cup yellow cornmeal
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup unsalted butter, softened
  • 2 cups sugar
  • flesh of 2 avocados, (about 1 ½ cups)
  • zest of 2 meyer lemons- (regular lemons can be substituted)
  • 2 tbsp. lemon juice
  • Preheat oven to
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

For the glaze:

  • 2 tbsp. meyer lemon juice
  • 2/3 cup powdered sugar

Preheat oven to 350˚ F.  Grease and flour bundt pan, making sure to get every crevice and set aside.

In a medium bowl, sift together the flour, cornmeal, salt, baking powder and baking soda.  Set aside.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.  Scrape down the bowl as needed.

Add the avocado, meyer lemon zest and juice just until incorporated.  Add the eggs one at a time, beating 30 seconds after the addition of each egg.

Reduce the mixer speed to low and add half of the dry ingredients, all of the buttermilk, and then the rest of the dry ingredients.  Beat until just combined.

Pour the batter into the greased bundt pan and place in the oven.  Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean.

While the cake is baking, make the glaze by mixing 2 tablespoons of lemon juice with the powdered sugar.

Let cook in the pan for 10 minutes, then invert on to a cooling rack.  Drizzle the glaze over the cake while still warm and let cool completely.

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