Lemon Bundt Pound Cake with Icing
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional, but adds a stronger lemon flavor)
Zest of 2 lemons
1/2 cup sour cream or buttermilk
1/4 cup freshly squeezed lemon juice
For the Icing:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (adjust for consistency)
Instructions:
For the Cake:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Alternate adding the dry ingredients and sour cream (or buttermilk) to the butter mixture, starting and ending with the dry ingredients. Mix in the lemon juice until just combined.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Icing:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add a bit of milk to thin it out if needed for a drizzle consistency.
Drizzle the icing over the cooled cake.
Enjoy your moist and flavorful Lemon Bundt Pound Cake with Icing! It’s a perfect dessert for any occasion.