Lemon Bundt Cake

Lemon bundt cake that's soft, moist, and deliciously tender with a fresh lemon flavor. It's drizzled with lemon glaze for a bundt cake that's sure to impress.

Course Dessert

Cuisine American

Keyword from scratch, glazed

Prep Time 20

Cook Time 55

Servings pieces

Calories 523kcal

Author Fiona Dowling

Ingredients

Lemon Bundt Cake

3 cups all-purpose flour , sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sour cream**
½ cup buttermilk**
⅓ cup lemon juice* , freshly squeezed
1 cup unsalted butter , softened
2 cups granulated sugar
¼ cup lemon zest*
4 large eggs**
2 teaspoons vanilla extract

Lemon Glaze

2 tablespoons fresh lemon juice*
1 - 1 ½ cups powdered sugar , sifted

US Customary - Metric

Instructions

Lemon Bundt Cake

Preheat the oven to 350F (180C) degrees and set the oven rack to the middle.
Grease and flour a 10-inch bundt pan, making sure to get into all the creases.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a liquid measuring cup, whisk together the sour cream, buttermilk and lemon juice. (If there are a few lumps - don't worry).
In a very large bowl using an electric mixer beat the butter, sugar and lemon zest until fluffy.
Add in the vanilla extract, then mix in the eggs 1 at a time.
With the mixer on low speed, beat in about ⅓ of the flour mixture followed by about ⅓ of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
Repeat the process until all of the dry ingredients and buttermilk mixture are incorporated.
Spoon the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until an inserted toothpick comes out clean
Remove the pan from the oven and cool for 30 minutes in the pan. Then carefully insert to remove the cake.

Lemon Glaze

In a medium bowl, whisk together the lemon juice and powdered sugar.
The glaze should look white in color (not transparent) but still be thin enough to drizzle. Whisk in a little more powdered sugar or lemon juice as necessary.
Drizzle the glaze over the fully cooled cake.

Notes

*You'll need 4-6 medium to large lemons for this recipe.

**Room temperature ingredients. Take the buttermilk, sour cream and eggs out the fridge 30 minute before getting started. You can warm up the buttermilk and sour cream in the microwave on very low power, and place the eggs in a bowl of warm water to speed up the process.

Store leftovers in an airtight container at room temperature for up to 4 days.

Freezing Instrucitons: Bake the cake as directed (without the glaze) and cool fully. Wrap the cake tightly in plastic at least twice (without the pan), then place in a large freezer friendly container. Freeze for up to 3 months, then thaw overnight in the fridge. Bring to room temperature before serving.

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