Lemon Bundt Cake
Indulge in a slice of this luscious Lemon Bundt Cake, where the bright and zesty flavor of fresh lemons takes center stage. This cake boasts a rich, buttery texture that melts in your mouth, making it an ideal dessert for any gathering. Topped with a sweet-tart lemon glaze, it’s not only delicious but also visually stunning, perfect for potlucks, birthdays, or summer celebrations. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will have you creating a bakery-style treat right at home.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup unsalted butter (room temperature)
- 2 cups sugar
- 4 large eggs
- ½ cup milk (any but non-fat)
- ½ cup sour cream (full fat preferred)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In one bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add lemon zest.
- Beat in eggs one at a time followed by vanilla extract.
- In a separate bowl, mix milk, sour cream, and lemon juice.
- Gradually combine the dry ingredients with the butter mixture and wet mixture alternately.
- Pour into the prepared Bundt pan and smooth the top.
- Bake for about 70 minutes or until a toothpick comes out clean.
- Allow cooling before glazing with melted butter mixed with powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://recipesbypenelope.com/lemon-bundt-cake/