Description
A moist and zesty lemon bundt cake made with fresh lemon juice, sour cream, and a bright lemon glaze. Perfect for brunch or dessert any day.
Ingredients
1 cup butter, softened
2 cups granulated sugar
2 Tbsp lemon zest
4 large eggs
3/4 tsp salt
2 tsp baking powder
2 3/4 cup all-purpose flour
3 Tbsp cornstarch
1/2 cup milk
1/4 cup fresh lemon juice
1/4 cup sour cream
1 tsp vanilla extract
Lemon Glaze:
1 1/2 cups powdered sugar
2–3 Tbsp lemon juice
1 tsp lemon zest
Instructions
1. Preheat oven to 350°F (175°C).
2. Cream butter until fluffy. Add sugar and lemon zest, mix well.
3. Add eggs one at a time, beating after each addition.
4. In another bowl, whisk flour, salt, baking powder, and cornstarch.
5. Mix lemon juice, milk, and vanilla extract.
6. Alternate adding flour mixture and milk mixture to butter mixture.
7. Add sour cream, mix until combined.
8. Grease bundt pan and pour in batter evenly.
9. Bake 45–55 minutes or until a tester comes out mostly clean.
10. Cool 10–15 minutes in pan, then turn out onto rack.
11. For glaze: whisk sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.
Notes
Make sure to grease the pan just before filling to prevent sticking.
Use fresh lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 42g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg