Bright and tangy, this lemon bundt cake is a show-stopping summertime (or anytime!) dessert.
Satisfy your sweet tooth with this easy-to-make recipe for Lemon Bundt Cake.
1. Info for Lemon Bundt Cake
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 20 min
- Servings: 12
- Calories: 386.41 kcal
2. Ingredients for Lemon Bundt Cake
- nonstick cooking spray
- 3/4 cup unsalted butter (softened)
- 1 3/4 (375g) granulated sugar
- 2 tsp. vanilla extract
- 4 large eggs
- Zest of 3 large lemons
- 1/3 cup (80g) sour cream
- 3 cups (365g) all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup whole milk
- powdered sugar
Preheat the oven to 350°F.
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
Place the butter, sugar, lemon zest, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
Sift the flour, baking powder, baking soda, and salt into the bowl. Beat the mixture on low until the ingredients begin to come together. Slowly stream in the milk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.
Pour the batter into the bundt pan.
Bake the bundt cake on the middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
Allow the cake to cool for 1-2 hours before slicing and serving. Dust with powdered sugar if desired.