Lemon Bundt Cake
Servings 16 slices
Ingredients
For the Lemon Bundt Cake:
- 3 ½ cups of all-purpose flour 438 grams
- 2 ¼ teaspoons of baking powder
- ½ teaspoon of baking soda
- ¾ teaspoon of salt
- 1 cup of unsalted butter softened (224 grams)
- 2 ½ cups of granulated sugar 500 grams
- 5 large eggs at room temperature
- ¾ cup of sour cream at room temperature (184 grams)
- 1 cup of buttermilk at room temperature (240 milliliters)
- Zest from 3 large lemons about ¼ cup or 16 grams
For the Lemon Icing:
- 1 ½ cups of powdered sugar 195 grams
- 2-3 tablespoons of lemon juice 30-45 milliliters
Instructions
For the Lemon Bundt Cake:
- Preheat your oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, buttermilk, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
For the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake is completely cool, transfer it to a serving plate and drizzle with the lemon glaze.
- Slice, serve, and enjoy the tangy goodness!