Lemon Bundt Cake Recipe
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (2 sticks), room temperature
- 2 cups sugar
- 1 tbsp lemon zest (from about 1 lemon)
- 4 eggs
- 1/2 tsp vanilla extract
- 1/2 cup milk (avoid non-fat)
- 1/2 cup full-fat sour cream
- 1 tbsp fresh lemon juice
For the Glaze:
- 2 tbsp melted unsalted butter
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions:
To Make the Cake:
- Preheat your oven to 325°F (163°C). Thoroughly grease and flour your Bundt pan to ensure the cake releases smoothly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Using an electric mixer, cream the butter until smooth. Add the sugar and beat on medium for 1-2 minutes, until the mixture is light and fluffy.
- Mix in the lemon zest. Then, while continuing to mix, add the eggs one at a time, allowing a few seconds of mixing between each addition.
- Gradually add half of the flour mixture to the mixing bowl, followed by the vanilla and milk. Then, add the remaining flour, sour cream, and lemon juice, mixing just until the batter is evenly combined.
- Transfer the batter to the prepared Bundt pan, using a spatula to smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Let the cake cool in the pan set on a wire rack until the pan is cool to the touch, about 1 hour. Carefully loosen the cake from the pan’s edges and center with a small spatula. Invert the cake onto a plate, tap the bottom of the pan firmly, then lift off the pan.
To Make the Glaze:
- In a medium bowl, melt the butter. Add the powdered sugar and whisk together.
- Stir in the lemon juice. The glaze will thicken at room temperature, so adjust its consistency as desired before drizzling over the cooled cake