Description
This Luscious Lemon Bundt Cake is a moist, flavorful dessert bursting with fresh lemon juice and zest. It features a tender crumb made with sour cream and is finished with a tangy lemon glaze, making it a perfect treat for spring or any festive occasion.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3–4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Incorporate flavors: Stir in the fresh lemon juice, lemon zest, and vanilla extract, blending them evenly into the batter for a bright citrus flavor.
- Alternate dry ingredients and sour cream: Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix gently until just combined to maintain a tender crumb.
- Pour and bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare lemon glaze: While the cake cools, whisk powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable.
- Glaze the cake: Drizzle the lemon glaze evenly over the cooled cake before serving to add a refreshing tangy sweetness.
Notes
- For an extra burst of lemon flavor, brush the warm cake with a mixture of lemon juice and sugar before applying the glaze.
- Store the cake in an airtight container at room temperature for up to 4 days to maintain freshness.
- This cake freezes well without the glaze; add the glaze fresh after thawing for best results.
