Lemon Bundt Cake
A refreshing and moist lemon bundt cake topped with a zesty glaze, perfect for any occasion.
Equipment
- Bundt Pan
- Mixing Bowls:
- Electric Mixer
Ingredients
- 3 cups all-purpose flour
- 1 tsp. salt
- 1½ tsp. baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- ½ cup unsalted butter melted
- ½ cup vegetable oil
- ¼ cup lemon juice
- 3 large eggs
- 1 cup sour cream
- 1.67 cups powdered sugar
- 2-3 Tbsp. lemon juice for glaze
- ½ Tbsp. milk if needed
Instructions
- Preheat the oven to 325°F (160°C) and prepare your bundt pan with non-stick spray.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In a large bowl, combine the granulated sugar and lemon zest, rubbing them together to release the oils.
- Add the lemon juice, melted butter, and vegetable oil to the sugar mixture, stirring until well combined.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the sour cream until smooth.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice, adding milk if needed to achieve a pourable consistency.
- Pour the glaze over the cooled cake before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container at room temperature for up to 5 days.