Yield
12 slices
Time
2 hours 25 minutes
Packed with refreshing lemon flavor, this lemon bundt cake has an ultra-soft texture (thanks to the sour cream) and is topped with a delicate lemon glaze.
Lemon Bundt Cake ‣ 2 3/4 cups all-purpose flour ‣ 3 teaspoons baking powder ‣ 1/2 teaspoon salt ‣ 1 1/2 cups granulated sugar ‣ 3/4 cup unsalted butter, softened ‣ 1 tablespoon lemon zest ‣ 4 eggs ‣ 1 cup milk ‣ 1/2 cup sour cream ‣ 1/2 cup lemon juice ‣ 2 teaspoons vanilla extract Lemon Glaze ‣ 1 2/3 cup powdered sugar ‣ 2 tablespoons lemon juice ‣ 1 tablespoon milk ‣ 1 teaspoon lemon zest, plus more for garnish (optional)
In a medium bowl, mix together the following ingredients: flour, baking powder, and salt. Set the bowl aside for now.
Using a stand mixer (or hand mixer + large bowl), cream together the sugar, butter, and lemon zest until nice and fluffy.
Mix in the eggs, one at a time.
Turn off the mixer and add the mixed dry ingredients and the milk, sour cream, eggs, and vanilla to the bowl. Turn the mixer back on and mix until the ingredients are incorporated. Stop the mixer again and use a spatula to gently scrape together any wayward ingredients.
Grease a 10-inch bundt cake pan and pour in the cake batter. Use a spatula to smooth out the top. One done, send it off to bake!
Once the cake is baked and cooled, mix up the glaze by whisking together the powdered sugar, lemon juice, milk, and lemon zest in a small bowl.
Decorate the cake with the sugar glaze as desired.