Description
A moist, tangy, and sweet lemon bundt cake bursting with fresh lemon flavor and topped with a zesty lemon glaze. Perfect for any celebration or a citrusy dessert craving.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Alternate adding flour mixture and milk, beginning and ending with flour mixture. Mix just until combined.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure all ingredients are at room temperature for optimal texture.
- Store cake covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg