Description
Bright, tangy, and perfectly sweet, this lemon bundt cake is a burst of sunshine — moist, buttery, and topped with a rich lemon glaze that drips down every curve.
Ingredients
- 2 ½ cups (310 g) all‑purpose flour, sifted
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream
- ¼ cup (60 ml) fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the glaze:
- 1 ½ cups (180 g) powdered sugar
- 3 tbsp fresh lemon juice
- 1 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 °F (175 °C). Generously grease a 10–12‑cup bundt pan with butter or non‑stick spray, dust with flour, and tap out the excess.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt, then set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, fresh lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream—begin and end with the dry ingredients. Mix just until combined; avoid overmixing.
- Pour the batter into the prepared bundt pan and gently tap it on the counter to release air bubbles.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, fresh lemon juice, and melted butter until smooth and pourable.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to cascade down the ridges. Slice and enjoy.
Notes
- Use fresh lemons for the zest and juice to maximize citrus brightness—bottled juice lacks the same vibrant flavor.
- Ensure all ingredients—especially butter, eggs, and sour cream—are at room temperature for smoother mixing and a better rise.
- Do not overmix the batter; mixing until just combined keeps the crumb tender.
- Tapping the filled bundt pan on the counter helps eliminate air bubbles that could create holes in the cake.
- Allow the cake to cool in the pan for 10–15 minutes before inverting to prevent sticking.
- If the glaze is too thick, add lemon juice a teaspoon at a time until you reach the desired consistency; for thicker glaze, add more powdered sugar.
- For clean slices, wipe your knife between cuts so the glaze stays neat.
Nutrition
- Serving Size: 1 slice
- Calories: ≈380 kcal
- Sugar: ≈40 g
- Sodium: ≈250 mg
- Fat: ≈16 g
- Saturated Fat: ≈9 g
- Unsaturated Fat: ≈7 g
- Trans Fat: 0 g
- Carbohydrates: ≈55 g
- Fiber: ≈1 g
- Protein: ≈5 g
- Cholesterol: ≈85 mg
