Lemon Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 slices 1x
- Category: Dessert
Ingredients
Scale
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!
