Description
This Lemon Bundt Cake is the perfect combination of zesty citrus flavor and tender, moist cake. The refreshing lemon glaze on top adds an extra burst of brightness, making this cake a delicious treat for any occasion, from family gatherings to tea parties.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream (or yogurt), milk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- While the cake cools, make the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.
- Once the cake is completely cool, drizzle the glaze over the top and allow it to set.
Notes
- For an extra citrus punch, you can add a little more lemon zest or juice to the glaze.
- This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week
- Prep Time: 15 minutes
- Cook Time: : 50-60 minutes