Ingredients
Scale
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Optional lemon frosting (for extra decadence):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
For garnish (optional):
- Fresh lemon slices
- Lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter or cooking spray and dust with flour to prevent sticking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Transfer to pan: Pour the batter into the prepared Bundt pan and spread it evenly. Tap the pan gently on the counter to remove air bubbles.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when touched. Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
- Prepare the glaze: While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth.
- Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top, letting it seep into the crevices of the Bundt pan.
- Optional frosting: For an extra indulgent touch, whip the heavy cream with powdered sugar and lemon zest until stiff peaks form. Spread or pipe the frosting onto the cake if desired.
- Garnish (optional): For an extra burst of color and flavor, garnish with fresh lemon slices and additional lemon zest.
- Serve and enjoy: Let the glaze set for about 15 minutes before serving. Enjoy your moist, tangy, and delicious Extreme Lemon Bundt Cake!