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Lemon Bundt Cake

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A delightful Lemon Bundt Cake that captures the essence of summer with its zesty flavor and moist crumb.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup sour cream
  • 4 large eggs
  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
  2. Creaming together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared Bundt pan, spreading it evenly.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  10. Optional: Drizzle with a lemon glaze made from powdered sugar and lemon juice.

Notes

Store at room temperature for up to 3 days or refrigerate for up to a week. Can freeze for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/lemon-bundt-cake-2/