
January’s chill might still have us bundled up, but it’s also the heart of citrus season when lemons are at their juiciest and brightest.
This cake is a celebration of everything we love about this time of year—comforting baking projects paired with fresh, vibrant flavours promising warmer days ahead.
We adore a good lemon cake and this one delivers. With its tender crumb, a zing of lemon in every bite, and a sweet, tangy glaze that drips elegantly down the sides, it’s the perfect way to brighten up a winter afternoon.
Lemon Bundt Cake
Enjoy this lemon bundt cake with tea, coffee or even a delightful sparking beverage.
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- zest of one lemon
- salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1/3 cup lemon juice
- 1 cup sour cream
Glaze
- 1 cup icing sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat oven to 350 F.
- Use cooking spray or butter and grease and flour a 12-cup bundt pan, shaking off any extra flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, lemon zest and a pinch of salt. Set aside.
- In a second large bowl, beat butter and sugar with a mixer until well combined. Add eggs one at a time, mixing until each one is well combined. Mix in lemon juice.
- Alternately add to butter mixture, dry ingredients and sour cream in thirds, mixing only until incorporated (do not over mix).
- Pour batter into prepared pan and tap on counter to remove any bubbles and even out batter.
- Bake for 45-55 minutes or until toothpick comes out clean.
- Let cool in pan and then turn onto a rack.
Glaze
- Whisk together icing sugar and lemon juice.
- Drizzle on top of cooled cake, letting it drip down the sides.
Leave A Comment