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Lemon Bundt Cake

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
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!