Lemon Bundt Cake
A perfect summery dessert that’s moist, easy, and topped with a tangy lemon glaze to brighten any table.
Ingredients
- 3 cups all-purpose flour spooned, leveled
- 1½ teaspoons baking powder aluminum-free
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- ⅓ cup sour cream or Greek yogurt full-fat
- ⅓ cup whole milk or buttermilk
- 2 large lemons zested and juiced
Instructions
- Preheat oven to 350°F (175°C) and prepare a 10- to 12-cup Bundt pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Incorporate eggs one at a time.
- Mix in lemon zest, sour cream, and milk with dry ingredients.
- Pour batter into pan and smooth the top.
- Bake for 45-55 minutes until a toothpick comes out clean.
- Let cake cool, then invert onto rack.
- Whisk powdered sugar and lemon juice for glaze.
- Drizzle glaze over cake and let set before slicing.
Notes
For extra citrus punch, zest lemons before juicing. Room-temperature ingredients ensure a finer crumb. Store cake at room temperature for up to 3 days or freeze for later enjoyment. Use quality ingredients for best flavor.
Nutrition
Calories: 250kcal
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