Recipe Card
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
Preheat oven to 325°F.
- 2
Grease and flour the bundt pan thoroughly.
- 3
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 4
Blend the butter in the electric mixer until fully smooth.
- 5
Add sugar and beat on medium speed until light and fluffy.
- 6
Add lemon zest and blend. Add eggs one at a time.
- 7
While mixing, add half of the flour mixture, then the vanilla and milk.
- 8
Add the remaining flour, sour cream, and lemon juice. Mix until well incorporated.
- 9
Pour batter into prepared pan and smooth the top.
- 10
Bake for 60-70 minutes until a toothpick comes out clean.
- 11
Allow cake to cool in the pan for about 1 hour before inverting onto a plate.
- 12
For the glaze, melt the butter and whisk in powdered sugar and lemon juice until smooth.