Description
Indulge in the bright and zesty flavors of this delightful Lemon Bundt Cake. Moist and tender, this cake is bursting with lemon essence and topped with a sweet lemon glaze. Perfect for any occasion, from afternoon tea to dessert after dinner.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a Bundt pan.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs one at a time.
- Add flavors: Mix in lemon juice, zest, and vanilla. Add sour cream and milk.
- Combine wet and dry: Gradually add dry ingredients to wet mixture.
- Bake: Pour batter into pan and bake for 45-50 minutes.
- Make glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- For extra lemon flavor, brush warm cake with lemon juice before glazing.
- This cake stays fresh at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
