|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. The lemon cake is baked to perfection in a Bundt cake pan.
This is an excellent cake to take to a shower or party. Make sure you take copies of the recipe along with you!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter (room temperature)
- 2 cups granulated sugar
- 3 large eggs
- Zest of 1 large lemon
- 1 cup sour cream
- For the Lemon Glaze:
- 1/4 cup butter (melted)
- 2 tablespoons fresh lemon juice
- 2 cups confectioner's sugar (sifted)
Gather the cake ingredients.
Preheat the oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.
Into a bowl, sift together the flour, baking powder, and salt. Set aside.
In a mixing bowl using an electric mixer, cream 1 cup butter with the granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in the eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.
Blend in the lemon zest.
Add a portion of the sifted flour mix to the creamed mixture, alternating it with portions of the sour cream and ending with the dry ingredients. Scrape the sides of the bowl frequently.
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Remove from oven and cool in the pan for 10 minutes.
Meanwhile, gather the lemon glaze ingredients.
Combine glaze ingredients in a bowl, blending until smooth.
Carefully turn the lemon cake out onto a platter; drizzle evenly with the glaze.