Ingredients
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
Zest of 2 lemons
¼ cup fresh lemon juice
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
1 tsp vanilla extract
For the glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
Instructions
Preheat the oven to 325°F and grease a bundt pan thoroughly.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing after each.
Stir in lemon zest and juice.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients to wet mixture alternately with sour cream.
Stir in vanilla extract until smooth.
Pour into bundt pan and bake 50–60 minutes.
Cool 10 minutes in pan, then invert onto a rack.
Whisk powdered sugar and lemon juice to make glaze.
Drizzle glaze over warm cake and let set before slicing.
Notes
Store covered at room temp for 2 days or freeze individual slices.
Add berries or poppy seeds for variation.
Grease pan thoroughly for best release.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 27g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg