|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 0g||2%|
|Total Sugars 39g|
|Vitamin C 1mg||7%|
|*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.|
Lemon lovers, this is your cake. This moist dessert contains both lemon zest and juice, for layers of flavor. This luscious sour cream lemon cake is finished in a delightful lemon glaze and is great with a cup of afternoon tea or after a roasted chicken dinner.
The lemon cake is baked to perfection in a Bundt cake pan and travels well. This is an excellent cake to take to a shower or party. Because the sour cream adds so much moisture, it keeps well, too. It's delicious with fresh fruit served alongside each slice, especially blueberries.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup butter, room temperature
2 cups granulated sugar
3 large eggs
1 large lemon, zested
1 cup sour cream
For the Lemon Glaze:
1/4 cup butter, melted
2 tablespoons fresh lemon juice
2 cups confectioners' sugar, sifted
Steps to Make It
Gather the ingredients.
Preheat oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.
Sift together flour, baking powder, and salt. Set aside.
In a mixing bowl using an electric mixer, cream butter with granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.
Blend in lemon zest.
Add a portion of the sifted flour mix to the creamed mixture, alternating with portions of sour cream and ending with dry ingredients. Scrape sides of bowl frequently.
Pour batter into prepared cake pan.
Bake 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 pan for 10 minutes.
Meanwhile, gather lemon glaze ingredients.
Combine glaze ingredients in a bowl, blending until smooth.
Carefully turn the lemon cake out onto a platter; drizzle evenly with glaze.
- This cake would also be delicious with either lime, orange, or grapefruit juices and zests, or a combination of any of those citrus fruits.
- For extra lemon flavor, add 1 teaspoon of lemon extract.
- This recipe also works with plain yogurt, preferably full-fat, instead of sour cream. You can also use plain Greek yogurt, but you may need to thin it out with a little bit of water to approximate the consistency of sour cream.
How to Store and Freeze Lemon Bundt Cake
This cake will keep several days, covered, at room temperature. If you'd like to keep it for longer, you can wrap it in foil, either in slices or whole, and freeze for up to three months. Defrost at room temperature and serve.