Lemon Bundt Cake

When life hands you lemons, make this lemon Bundt cake recipe for a classic dessert that's perfect for any occasion. We love it for summer barbecues and family gatherings because its fresh, zesty lemon flavor is usually a hit with everyone.

Prep Time25

Cook Time1

Cooling Time45

Total Time2 10

Course: Dessert

Cuisine: Italian

Keyword: cake

Servings: servings

Calories: 644kcal

Author: Laura

Equipment

12-cup Bundt pan
Mixing bowls
Food processor or blender
whisk
Spatula

Ingredients

Cake Ingredients:

3 cups all-purpose flour or cake flour
2 teaspoons baking powder
1 teaspoon salt
2 ½ cups sugar
1 teaspoon vanilla extract
¼ cup fresh lemon zest about 4 lemons
¼ cup fresh lemon juice about 4 lemons
6 large eggs room temperature
½ cup sour cream room temperature
3 sticks unsalted butter melted and cooled

Glaze Ingredients:

2 ½ cups powdered sugar
2 Tablespoons fresh lemon juice
2 Tablespoons milk

Instructions

Preheat the oven to 350 degrees F.
Grease Bundt pan with cooking spray or butter and then sprinkle with flour coating evenly. Set aside.
In a large bowl, mix together the flour, baking powder and salt.
In a food processor or high-speed blender, pulse the sugar and lemon zest together until zest is evenly incorporated.
Then add in the lemon juice, eggs, vanilla extract and sour cream and pulse until just combined. Be sure to scrape down the sides.
On low speed, gradually pour in the melted and cooled butter slowly until well combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined.
Pour batter into the prepared Bundt pan.
Bake on 350 degrees until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
For the Glaze: Whisk together all glaze ingredients. If consistency is too thick add a little more juice or milk. If too thin add a little more powdered sugar.
When the cake comes out of the oven, let cool almost completely before turning it over to get the cake out. Pour glaze generously over top dripping down the sides.
Let the cake set about 15 minutes before cutting and serving. Add additional lemon zest on top if desired.

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