Lemon Bundt Cake

Quick Info

Prep: 30m | Cook: 1h 10m | Servings: 8

🛒 Ingredients

Cake Batter

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (2 sticks), room temperature
• 2 cups granulated sugar
• 1 tbsp fresh lemon zest (from 1 lemon)
• 4 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup milk (any variety except non-fat)
• 1/2 cup full-fat sour cream
• 1 tbsp fresh lemon juice

Lemon Glaze

• 2 tbsp unsalted butter, melted
• 1 cup powdered sugar
• 1 tbsp fresh lemon juice

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🍳 Equipment

• Standard 10–12 cup Bundt cake pan
• Stand mixer or electric hand mixer
• Whisk and mixing bowls
• Wire cooling rack

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📋 Instructions

1. Preheat oven to 325°F (165°C). Thoroughly grease and flour the Bundt pan into every crevice.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a mixer bowl, beat softened butter until completely smooth. Add granulated sugar and cream on medium speed for 1–2 minutes until light and fluffy.
4. Add lemon zest, then beat in eggs one at a time, mixing well after each addition.
5. On low speed, alternate adding half the flour mixture, followed by vanilla and milk. Add remaining flour mixture, followed by sour cream and lemon juice; mix just until blended.
6. Pour batter into prepared Bundt pan and smooth the top evenly.
7. Bake for 60–70 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
8. Cool in pan on a wire rack for 1 hour until barely warm to the touch. Loosen edges gently with a spatula and invert onto a serving plate.
9. Glaze: Whisk melted butter, powdered sugar, and lemon juice in a small bowl until smooth. Drizzle generously over the cooled cake.

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💡 Notes & Variations

• Full-fat sour cream adds essential moisture and richness to keep the crumb tender for days.

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