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Lemon Bundt Cake

Lemon Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3/4 cup sour cream, at room temperature
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. Beat butter and sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, then mix in lemon zest, 2 tbsp lemon juice, and vanilla.
  4. Whisk flour, baking powder, and salt. Add to batter in three parts alternating with sour cream, starting and ending with flour. Mix just until combined.
  5. Spread batter in pan and bake 50-60 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in pan, then invert onto a rack.
  6. Whisk powdered sugar with 2-3 tbsp lemon juice. Glaze the slightly warm cake, let set 15 minutes, then slice and serve.

Notes

If the cake sticks, run a thin knife around the center tube and let it cool fully; it will release. For the best texture, use room temperature sour cream and eggs.