Lemon Bundt Cake with Glaze Recipe: Bright and Moist
Lemon Bundt Cake with a bright, moist taste.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla
- 1 cup sour cream
- Glaze: 1 ½ cups powdered sugar 2–3 tbsp lemon juice, 1 tsp zest
- Optional: Lemon slices
- Suggested Pairings: Tea berries
Instructions
- Preheat the oven to 350°F; grease/flour a Bundt pan.
- Whisk flour, baking powder, soda, and salt.
- Cream butter/sugar; add eggs, zest, juice, and vanilla.
- Alternate dry ingredients and sour cream; mix gently.
- Bake for 50–60 minutes; cool for 15 minutes, then invert.
- Whisk glaze; drizzle over the cooled cake.
- Serve on a white ceramic stand with lemon slices.
Notes
- Use fresh lemons.
- Store at room temperature for 3 days or freeze for 3 months.
- Try a poppy seed or gluten-free variation.
- Pair with whipped cream.