Lemon Bundt Cake
This lemon bundt cake is wonderfully soft, moist, and exceptionally tender, boasting a delightful fresh lemon flavor. The crowning touch is a drizzle of zesty lemon glaze, making this bundt cake a guaranteed crowd-pleaser.
Prep Time:20 minutes
Cook Time: 50 minutes
Servings: 12 pieces
Ingredients
Lemon Bundt Cake
- 3 cups of sifted all-purpose flour
- 1 and 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup of sour cream
- 1/2 cup of buttermilk
- 1/3 cup of freshly squeezed lemon juice
- 1 cup of softened unsalted butter
- 2 cups of granulated sugar
- 1/4 cup of lemon zest
- 4 large eggs
- 2 teaspoons of vanilla extract
Lemon Glaze
- 2 tablespoons of lemon juice
- 1 to 1 1/2 cups of sifted powdered sugar
Instructions
Lemon Bundt Cake
- Preheat your oven to 350F (180C) and position the rack in the middle. Grease and flour a 10-inch bundt pan, ensuring all creases are covered.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a liquid measuring cup, combine the sour cream, buttermilk, and lemon juice (lumps are okay).
- In a very large bowl, use an electric mixer to beat the butter, sugar, and lemon zest until fluffy.
- Add the vanilla extract, then mix in the eggs one at a time.
- With the mixer on low, alternate adding about ⅓ of the flour mixture and ⅓ of the buttermilk mixture. Pause to scrape down the sides of the bowl.
- Repeat until all dry ingredients and buttermilk are incorporated.
- Spoon the batter into the prepared bundt pan, smoothing the top.
- Bake for 50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 30 minutes before carefully removing it.
Lemon Glaze
- In a bowl, whisk together the lemon juice and powdered sugar.
- The glaze should have a white color (not transparent) and be thin enough to drizzle. Adjust the consistency by whisking in a bit more powdered sugar or lemon juice as needed.
- Once the cake is fully cooled, drizzle the glaze over the top.
Notes
- You’ll need 5-6 medium to large lemons for this recipe.
- Ensure that ingredients like buttermilk, sour cream, and eggs are at room temperature. If needed, you can warm up the buttermilk and sour cream in the microwave on very low power or place the eggs in a bowl of warm water for around 30 minutes before starting.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing Instructions: Bake the cake as directed (without the glaze), allow it to cool fully, and then wrap the cake tightly in plastic at least twice (without the pan). Place it in a large freezer-friendly container and freeze for up to 3 months. Thaw overnight in the fridge and bring it to room temperature before serving.
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