Lemon Bundt Cake
Indulge in the refreshing taste of this Lemon Bundt Cake, a delightful dessert that perfectly balances vibrant lemon flavor with a rich, buttery texture. Ideal for any celebration—from summer tea parties to birthdays—this cake is made even more irresistible by a sweet-tart glaze. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will help you create a stunning centerpiece that your family and friends will rave about.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups sugar
- 1 tablespoon lemon zest
- 4 large eggs
- ½ teaspoon vanilla extract
- ½ cup milk
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons melted butter (for glaze)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar until light and fluffy. Gradually add eggs one at a time, mixing after each.
- Incorporate lemon zest, milk, sour cream, and fresh lemon juice into the mixture until just combined.
- Slowly fold in the dry ingredients until no flour streaks remain.
- Pour batter into prepared Bundt pan and bake for about 70 minutes or until a toothpick comes out clean.
- Cool for 15 minutes before transferring to a rack; prepare glaze with melted butter, powdered sugar, and lemon juice to drizzle over the cooled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://juliaflavors.com/lemon-bundt-cake/