Lemon Bundt Cake
Indulge in the bright and zesty flavors of this Lemon Bundt Cake, a perfect dessert for any celebration or casual gathering. With its rich buttery texture and vibrant lemon notes, this cake is sure to delight your taste buds. The sweet-tart lemon glaze adds an irresistible finish that not only enhances its flavor but also elevates its presentation. Simple to make yet impressive enough for special occasions, this bundt cake is a versatile treat that pairs beautifully with fresh berries or a dollop of whipped cream. Enjoy a slice of sunshine in every bite!
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted Challenge butter (room temperature)
- 2 cups sugar
- 1 tablespoon lemon zest (1 lemon)
- 4 eggs
- ½ teaspoon vanilla extract
- ½ cup milk (non-fat)
- ½ cup sour cream (full fat preferred)
- 1 tablespoon lemon juice (fresh)
- 2 tablespoon Challenge butter (melted)
- 1 cup powdered sugar
- 1 tablespoon lemon juice (fresh)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest, milk, sour cream, and lemon juice.
- Gradually mix in dry ingredients until just combined.
- Pour batter into the prepared pan and bake for about 70 minutes or until a toothpick comes out clean.
- Allow cooling before glazing with a mixture of melted butter, powdered sugar, and lemon juice.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://emmadishes.com/lemon-bundt-cake/