VNiceFood

The Lemon Bundt Cake My Guests Always Request

The Lemon Bundt Cake My Guests Always Request
Prep
30 min
Cook
70 min
Total
100 min
Serves
8
Calories
722 kcal
Carbs
103.00 g

Ingredients

  • 3 cupsAll purpose flour
  • 1 teaspoonBaking powder
  • ½ teaspoonBaking soda
  • ½ teaspoonSalt
  • 1 cupUnsalted butter (at room temperature)
  • 2 cupsSugar
  • 1 tablespoonLemon zest (from 1 lemon)
  • 4 largeEggs
  • ½ teaspoonVanilla extract
  • ½ cupMilk (non-fat preferred)
  • ½ cupSour cream (full fat preferred)
  • 1 tablespoonLemon juice (fresh)
  • 2 tablespoonsMelted butter
  • 1 cupPowdered sugar
  • 1 tablespoonLemon juice (for glaze)

Instructions

  1. 1

    Preheat oven to 325°F.

  2. 2

    Grease and flour the bundt pan thoroughly.

  3. 3

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  4. 4

    Blend the butter in the electric mixer until fully smooth.

  5. 5

    Add sugar and beat on medium speed until light and fluffy.

  6. 6

    Add lemon zest and blend. Add eggs one at a time.

  7. 7

    While mixing, add half of the flour mixture, then the vanilla and milk.

  8. 8

    Add the remaining flour, sour cream, and lemon juice. Mix until well incorporated.

  9. 9

    Pour batter into prepared pan and smooth the top.

  10. 10

    Bake for 60-70 minutes until a toothpick comes out clean.

  11. 11

    Allow cake to cool in the pan for about 1 hour before inverting onto a plate.

  12. 12

    For the glaze, melt the butter and whisk in powdered sugar and lemon juice until smooth.