Description
A classic Bundt cake packed with fresh lemon flavor, finished with a bright and glossy lemon glaze.
Ingredients
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
¼ tsp baking soda
1 cup unsalted butter (room temp)
2 cups granulated sugar
2 tbsp lemon zest
5 large eggs
2 tsp vanilla extract
½ cup whole milk
⅓ cup sour cream
¼ cup fresh lemon juice
Lemon Glaze:
2 cups powdered sugar
3–4 tbsp lemon juice
1 tbsp melted butter
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
In a bowl, mix flour, baking powder, baking soda, and salt.
Beat butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, then vanilla.
Alternate adding dry ingredients and the wet mixture (milk, sour cream, lemon juice), mixing until just combined.
Pour batter into prepared pan. Bake 40–50 minutes, until a toothpick comes out clean.
Cool cake in pan for 15–20 minutes, then invert onto rack. Cool completely.
Prepare glaze: whisk powdered sugar, lemon juice, melted butter, and salt until thick and pourable. Drizzle over cake and allow to set.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/16 cake
- Calories: 320–370
- Sugar: 28–38g
- Sodium: 180–240mg
- Fat: 14–19g
- Saturated Fat: 8–10g
- Unsaturated Fat: 4–7g
- Trans Fat: 0g
- Carbohydrates: 48–54g
- Fiber: 1g
- Protein: 4–5g
- Cholesterol: 56–68mg