Description
This Lemon Bundt Cake offers a burst of citrus flavor and moisture from sour cream, making it an irresistible treat. Perfect for gatherings or a sweet afternoon snack!
Ingredients
Scale
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- lemon zest, optional
- 2 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 1/3 cup lemon juice
- 2 tbsp lemon zest
- 1/4 cup oil
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees and generously spray a Bundt pan with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Then mix in vanilla.
- Slowly incorporate lemon juice, lemon zest, and oil into the mixture.
- Gradually add the dry ingredients to the wet until just combined, then mix in the sour cream.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-65 minutes or until a toothpick inserted comes out with moist crumbs. If browning too much, cover loosely with aluminum foil for the last 5-10 minutes of baking.
- Let cool in the pan on a wire rack for 30 minutes before transferring the cake to the rack to cool completely.
- To prepare the glaze, whisk powdered sugar with lemon juice and drizzle over the cooled cake.
- Finish with a sprinkle of lemon zest on top of the glaze.
Notes
If using lemon zest, ensure it is finely grated to mix evenly in the batter.
This cake can be stored at room temperature, covered, for up to 3 days.
A light dusting of powdered sugar can be added for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg