Lemon Bundt Cake with Lemon Glaze
This soft, buttery lemon bundt cake is pure sunshine in every bite. With a bright glaze and tender crumb, it's a cozy, classic dessert made with simple ingredients and a whole lot of love.
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk or Hand Mixer
- Wire Rack
- Citrus zester
- Oven
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 1 tbsp lemon zest freshly grated
- 4 eggs
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tbsp fresh lemon juice
For the Glaze
- 2 tbsp melted butter
- 1 cup powdered sugar sifted
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter until smooth. Add sugar and beat for 1–2 minutes until light and fluffy.
- Mix in lemon zest. Add eggs one at a time, mixing after each addition. Stir in vanilla.
- Add half the dry ingredients, then the milk. Add the rest of the dry ingredients, then fold in sour cream and lemon juice. Stir just until combined.
- Pour the batter into the prepared pan. Bake for 60–70 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 1 hour. Gently loosen the cake and invert onto a serving plate.
- Make the glaze: whisk together melted butter, powdered sugar, and lemon juice. Drizzle over the cooled cake and let it set before slicing.
Notes
This cake is perfect served plain, with berries, or alongside whipped cream. It keeps beautifully and can be made a day ahead for events or gatherings.