Lemon Sour Cream Bundt Cake
Lemon Sour Cream Bundt Cake– A classic pound cake that is buttery, moist with a slight tang from the sour cream and lemon. Topped with a lemon glaze makes this the perfect addition to morning coffee, tea or any gathering.
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Lemon Sour Cream Bundt Cake
The first day of fall is tomorrow and I am just now getting around to sharing this lemon sour cream bundt cake because it can really be enjoyed year round in my opinion- lemon’s are always in season right??
This is a classic bundt cake recipe or pound cake that is buttery yet moist and has a slight tang from the sour cream and lemon. This is the perfect base to use and make any flavor with by swapping out the lemons for vanilla, chai, cinnamon, orange, citrus, lavender, pumpkin, peppermint chocolate….the list goes on.
WHY WE LOVE THIS RECIPE:
- Buttery yet moist with a slight tang!
- Try swapping out the sour cream for ricotta
- Add 1 1/2 teaspoon of poppyseed
- Easy fool-proof bundt cake that turns out perfect every time!
- Its beautiful and doesn’t require decorating and is great with out without the glaze
The lemon glaze is optional but highly recommended. Just two ingredients and takes no time to make and adds a burst of lemon flavor!
If you like this recipe, you may also want to try these:
Happy Baking, Friends!
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Lemon Sour Cream Bundt Cake
Ingredients
Cake
- 3 cups all purpose flour spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 large egg yolks room temperature
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 cup sour cream full fat at room temperature
Lemon Glaze
- 1 cup confectioners sugar sifted
- 4 tablespoons lemon juice
Instructions
Cake
- Preheat oven to 350 degrees F. In a medium mixing bowl- combine the flour, baking soda, baking powder, salt and set aside.
- In a stand mixer fitted with a paddle attachment- beat the sugar and butter on medium speed for 3-5 minutes or until light and fluffy.
- Add the eggs one at a time and mix until just incorporated before adding the next egg. Add the lemon zest, lemon juice
- Beginning and ending with the flour mixture- alternate adding the flour mixture and sour cream and mix on medium just until combined. Stop mixing when you see a ribbon of flour and use a spatula to fold the batter and clean the bowl.
- Spray a 10" bundt cake pan with oil and lightly dust with flour. Add the prepared batter to the pan and evenly distribute.
- Bake for 45-55 minutes or until a toothpick or knife inserted comes out clean.
- Remove from the oven and place on a cooling rack for 20-30 minutes in the pan. Invert the cake onto the cooling rack to cool completely. While cooling- make the lemon glaze.
Lemon Glaze
- In a medium bowl- sift 1 cup of confectioners sugar.
- Add lemon juice and mix with a fork until you reach your desired consistency and sweetness for the glaze.
- Once the cake is cooled- pour the glaze evenly over the top of the cake, allowing excess to drip in the center. Best to place on a cake stand or plate.
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