Description
A sweet, zesty lemon bundt cake that’s perfect for any occasion, capturing the essence of summer with a delightful balance of flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar (optional)
- 2–3 tablespoons lemon juice (for glaze)
- 1 tablespoon lemon zest (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your bundt pan by greasing it with butter or non-stick spray.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the lemon juice and zest into the mixture.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, alternating with the sour cream.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and tap lightly to release air bubbles.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 20 minutes before inverting onto a wire rack.
- Glaze by mixing powdered sugar and lemon juice until smooth; drizzle over the cooled cake.
Notes
For additional flavor, serve with fresh berries or whipped cream. Store at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg