Description
This Luscious Lemon Bundt Cake is a moist and tangy dessert, perfectly balanced with zesty lemon and a creamy, tender crumb. Ideal for gatherings or celebrations, this cake combines sour cream and buttermilk to create a rich texture enhanced by the fresh lemon zest and juice. The powdered sugar glaze adds just the right touch of sweetness and zing.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups (438 g) all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Wet Ingredients
- 1 cup (224 g) unsalted butter, softened
- 2 1/2 cups (500 g) granulated white sugar
- 5 large eggs, at room temperature
- 3/4 cup (184 g) sour cream, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- Zest from 3 large lemons (about 1/4 cup or 16 g)
Glaze
- 1 1/2 cups (195 g) powdered sugar
- 2-3 tbsp (30-45 ml) lemon juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until light, fluffy, and pale in color—this will take about 4 to 5 minutes.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps maintain the batter’s texture.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the combination of sour cream and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition to avoid overmixing. Stir in the lemon zest for flavor.
- Pour batter and bake: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the lemon glaze: Whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust lemon juice to reach desired consistency.
- Glaze the cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top, allowing it to run down the sides.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for a smoother batter that rises evenly.
- Properly grease and flour the Bundt pan to prevent sticking and ensure easy removal.
- The glaze can be thickened or thinned by adjusting powdered sugar and lemon juice amounts to your liking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter or glaze.
