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lemon bundt cake slices with lemon glaze

Lemon Sour Cream Bundt Cake

buttery and moist cake bursting with lemon flavor and tang from the sour cream!
Prep Time 20 minutes
Cook Time 50 minutes
Servings 15 people



  • 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



  • 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.


*Ensure that you don't over- mix the batter once the flour and sour cream is combined. This may result in a dense and heavy cake