Description
A clean, easy-to-follow recipe card for the lemon bundt cake recipe—perfect for printing, sharing, or saving. Includes step-by-step instructions, ingredients, pro tips, baking time, and glaze details in a simple, Tasty-style layout. Great for beginners and home bakers!
Ingredients
Dry Ingredients:
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2½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients:
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1 cup unsalted butter (room temp)
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1¾ cups granulated sugar
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4 large eggs
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⅓ cup fresh lemon juice
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1 tablespoon lemon zest
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1 cup sour cream
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1 teaspoon vanilla extract
Lemon Glaze:
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1 cup powdered sugar
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2 tablespoons lemon juice
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½ teaspoon lemon zest
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Optional: 1 tablespoon milk for thinner glaze
Instructions
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Prep the oven and pan:
Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly with butter or baking spray. -
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes. -
Add eggs and flavor:
Beat in eggs one at a time. Stir in lemon juice, zest, and vanilla. -
Combine wet and dry:
Add flour mixture in 3 parts, alternating with sour cream. Mix gently until just combined. -
Pour and bake:
Spoon batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a skewer inserted comes out clean. -
Cool and release:
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. -
Glaze and serve:
Mix glaze ingredients until smooth. Drizzle over the cooled cake. Slice and enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390 kcal
- Fat: 19 g
- Carbohydrates: 50 g
- Protein: 4 g