Description
This Luscious Lemon Bundt Cake is a moist and tender dessert bursting with fresh lemon flavor. Perfectly balanced with a tangy lemon glaze, this classic American cake is ideal for celebrations or a delightful treat any day of the week.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Glaze
- 1 and 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit and generously grease and flour a Bundt pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each to ensure proper incorporation.
- Add sour cream and flavorings: Stir in sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing and toughening the cake.
- Pour batter into pan: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely to room temperature.
- Prepare glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice to form a smooth glaze.
- Glaze cake: Drizzle the lemon glaze over the cooled cake just before serving to add extra lemony sweetness.
Notes
- Use fresh lemon juice and zest for the brightest, most authentic lemon flavor.
- Do not overmix the batter to keep the cake tender and light.
- Let the cake cool completely before glazing to prevent the glaze from melting and running off.
