Lemon Sour Cream Bundt Cake
buttery and moist cake bursting with lemon flavor and tang from the sour cream!
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.
Notes
*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