Description
A moist and zesty Lemon Bundt Cake drizzled with a sweet-tart glaze, perfect for any occasion and bursting with fresh citrus flavor.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with sour cream and milk, beginning and ending with flour.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.
Notes
- Ensure the Bundt pan is well-greased to avoid sticking.
- Adjust glaze thickness by adding more sugar for a thicker consistency or more lemon juice for a thinner drizzle.
- This cake tastes even better the next day as the lemon flavor deepens.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: lemon bundt cake, lemon cake recipe, citrus dessert, bundt cake with glaze