Name: Lemon Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 145 g (2/3 cup) Butter – unsalted, softened; 250 g (1 1/4 cups) Sugar – granulated; 4 Eggs – room temperature; 2 tsp Vanilla extract – liquid; 50 ml (1/4 cup) Lemon juice – freshly squeezed; 1 Lemon zest – untreated; 90 g (1/3 cup) Sour cream – full-fat; 280 g (2 1/4 cups) Flour – all-purpose; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt – fine; 190 ml (3/4 cup) Buttermilk – or semi-skimmed milk; 220 g (2 cups) Powdered sugar – icing sugar; 1–2 tsp Heavy cream; 30 ml Lemon juice – freshly squeezed

Description

Recipe for a moist lemon bundt cake with a bright lemon glaze, baked in a 10-inch / 20 cm bundt pan (about 10–12 slices).

Ingredients

Bundt cake batter

145 g (2/3 cup) Butter – unsalted, softened
250 g (1 1/4 cups) Sugar – granulated
4 Eggs – room temperature
2 tsp Vanilla extract – liquid
50 ml (1/4 cup) Lemon juice – freshly squeezed
1 Lemon zest – untreated
90 g (1/3 cup) Sour cream – full-fat
280 g (2 1/4 cups) Flour – all-purpose
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt – fine
190 ml (3/4 cup) Buttermilk – or semi-skimmed milk

Sugar glaze

220 g (2 cups) Powdered sugar – icing sugar
1–2 tsp Heavy cream
30 ml Lemon juice – freshly squeezed

Instructions

Lemon cake batter

Preheat the oven to 350°F / 180°C and grease a 10-inch / 20 cm bundt pan with butter and flour or baking spray.
In a bowl, mix the flour, baking powder, baking soda, and salt, then sift twice and set aside.
In a large bowl, beat the softened butter, sugar, and lemon zest at medium speed for 2–3 minutes until smooth and creamy.
Add the eggs, vanilla extract, lemon juice, and sour cream, then mix again for about 1 minute until fully combined.
Using a spatula, alternately fold in the dry ingredients and the buttermilk until the batter is smooth and even.
Pour the batter into the prepared bundt pan and bake for about 40 minutes, until golden on top.
Check doneness by inserting a knife or skewer into the cake; it should come out clean.
Let the cake cool in the pan for 1 hour, then carefully unmold and transfer to a rack to cool completely.

Sugar glaze

Place the powdered sugar in a bowl with the heavy cream and lemon juice.
Mix with a fork until smooth and fluid. Adjust the texture if needed by adding more sugar or liquid.