Description
A bright and tangy Lemon Bundt Cake with a zesty lemon glaze. Perfect for any occasion!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed (more or less to reach desired consistency)
- 1 tablespoon lemon zest, finely grated
- 1 tablespoon melted butter (optional, for extra shine)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat for another minute or two until smooth and creamy.
- In a small bowl, whisk together the sour cream, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Carefully pour the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes.
- After 10-15 minutes, carefully invert the cake onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and melted butter (if using) until smooth.
- Add more lemon juice or powdered sugar to reach desired consistency.
- Once the cake is completely cool, place it on a serving plate. Drizzle the lemon glaze evenly over the cake.
- Allow the glaze to set for about 15-20 minutes before serving.
- Slice the cake and serve.
Notes
- Make sure your butter is properly softened for easy creaming.
- Don’t overmix the batter, as this can lead to a tough cake.
- Greasing and flouring the bundt pan thoroughly is crucial for easy release.
- Adjust the lemon juice in the glaze to achieve your desired consistency.
- For extra shine, add melted butter to the glaze.
- Prep Time: 25 minutes
- Cook Time: 50 minutes