Description
A perfect treat for citrus lovers.
Ingredients
Scale
- 2 ½ cups all-purpose flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar (for glaze)
- 3 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray. Dust with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Mix just until incorporated.
- Pour the batter into the prepared bundt pan and tap the pan gently on the counter to remove any air bubbles. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Allow the cake to cool completely.
- In a bowl, whisk together the powdered sugar, fresh lemon juice, and melted butter until smooth.
- Once the cake is fully cooled, drizzle the glaze over the top and allow it to set before slicing.
Notes
- Store leftovers in an airtight container.
- Can be served with fresh berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg