Description
This Lemon Bundt Cake is the perfect balance of zesty lemon flavor and sweet, soft cake. With a moist crumb and a tangy lemon glaze, it’s an ideal treat for any occasion, from afternoon tea to dessert after dinner. Easy to make, this cake brings a burst of brightness to your table!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well.
- Add sour cream, lemon juice, lemon zest, and vanilla, and stir to combine.
- Gradually add dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.
Notes
- Make sure the cake has cooled completely before glazing to avoid melting the glaze.
- You can substitute the sour cream with plain yogurt for a slightly different texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes