Description
This Luscious Lemon Bundt Cake is a moist and flavorful dessert perfect for spring or any citrus lover’s table. Bursting with fresh lemon juice and zest, it’s complemented by a tender crumb thanks to the combination of buttermilk and sour cream. Topped with a tangy lemon glaze, this cake is an irresistible treat that can easily be prepared ahead of time.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 cup buttermilk
- 1/2 cup sour cream
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent the cake from sticking during baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. This ensures proper leavening and even distribution of salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light in color and fluffy in texture, which helps create a tender crumb.
- Add eggs and flavorings: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then stir in the vanilla extract, fresh lemon juice, and lemon zest to infuse bright citrus flavors.
- Alternate flour and buttermilk: Gradually add the flour mixture and buttermilk alternately in three parts, starting and ending with the flour mixture. Mix gently to avoid overworking the batter and creating a dense cake.
- Fold in sour cream: Gently fold in the sour cream until just combined, which adds moisture and richness to the cake.
- Fill the pan and bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15 minutes to set its structure, then invert it onto a wire rack to cool completely before glazing.
- Prepare and apply glaze: Whisk powdered sugar with 1 to 2 tablespoons lemon juice until smooth. Drizzle the glaze evenly over the cooled cake for a glossy, tangy finish.
Notes
- For an extra burst of lemon flavor, brush the warm cake with a lemon syrup made from equal parts lemon juice and sugar (2 tablespoons each) right after baking.
- This cake can be baked a day ahead and stored in an airtight container at room temperature to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
