Lemon Bundt Cake that’s light, moist, and bursting with fresh citrus flavor. This cake is perfect for any occasion!
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream (or full-fat Greek yogurt)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon (optional, for extra flavor)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring it’s well-coated to prevent sticking.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter and granulated sugar together on medium-high speed for about 3-5 minutes, until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and sour cream (or yogurt) to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
3. Bake the Cake:
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached.
Let the cake cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely.
4. Make the Lemon Glaze:
While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl until smooth and well combined.
Once the cake has cooled completely, drizzle the glaze over the top of the cake. Let the glaze set for a few minutes before serving.
5. Serve & Enjoy:
Slice and serve the cake! It’s perfect with a cup of tea or as a light dessert after a meal.
Tips:
Lemon Zest: For an extra lemony punch, you can add more zest to the cake batter or glaze, depending on how strong you like the lemon flavor.
Sour Cream Substitute: If you don’t have sour cream, full-fat Greek yogurt works as a great substitute.
Make Ahead: The cake can be baked the day before serving and stored at room temperature for up to 2-3 days. The glaze can be added just before serving.
This Lemon Bundt Cake is perfectly moist, with a fresh lemon flavor that shines through. Enjoy!