Description
This Lemon Bundt Cake boasts an irresistible flavor with fresh lemon zest, fluffy texture, and a sweet icing that makes it a crowd-pleaser for dessert lovers looking for an easy homemade treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 lemons, zested
- 4 large eggs
- 3 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and generously butter and flour a nonstick bundt pan.
- In a mixing bowl, cream the softened butter, sugar, and lemon zest until light and fluffy, approximately five minutes.
- Add eggs one at a time, making sure to fully incorporate each before adding the next. Mix in lemon juice and vanilla extract until combined.
- In a separate bowl, whisk together buttermilk and sour cream. In another bowl, combine flour, baking powder, baking soda, and salt.
- Mix in one-third of the dry ingredients, then one-third of the wet. Alternate until all ingredients are fully combined.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool for 5 minutes before inverting onto a cooling rack. Allow to cool completely before icing.
- For the icing, whisk powdered sugar with lemon juice and vanilla extract. Once the cake is cool, pour the icing over the top.
Notes
Ensure the butter is at room temperature for easy creaming with sugar.
Sifting the flour before measuring can help achieve a lighter cake texture.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg