Lemon Bundt Cake
Lemon Bundt Cake Recipes
INGREDIENTS
- 3 cups all-purpose flour, 360 grams
- 2 ¼ tsp baking powder
- 1 ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar, 298 grams
- lemon zest from 3 lemons
- 6 large eggs, room temperature
- ½ cup sour cream
- 4 Tablespoons fresh lemon juice, 2-3 lemons
- 1 Tbsp vanilla extract
- ¾ cup whole milk, room temperature, 170 grams
LEMON GLAZE
- 2 cups powdered sugar, sift after measuring
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons milk or heavy cream
- ⅛ tsp salt
INSTRUCTIONS
BUNDT CAKE
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, baking powder and salt. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar and lemon zest on medium speed with an electric mixer. Beat until light in color and fluffy, 1-2 minutes.
- Add in the eggs, 3 at a time, mixing until combined.
- Mix in the sour cream, lemon juice and vanilla extract.
- Add half of the dry ingredients, beating on low. Next add the milk, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.
- Liberally grease a 9 inch bundt pan (it’s important to know what size you have) with butter. Get the butter in all the nooks. Once the pan is evenly coated with butter, add a few tablespoons of all-purpose flour to the pan. Hold the pan over the sink and rotate it, tapping the sides as you go, to evenly distribute the flour. Ensure the entire interior is covered with a thin layer of flour. Turn the pan upside down over the sink or trash can to remove any excess flour.
- Transfer the batter to the pan and bake for 50-55 minutes or until it’s starting to brown, appears set on top, and a toothpick inserted in the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
- Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. Then invert the pan over a piece of parchment paper or a plate, tapping on the bottom of the pan to release the cake. Allow the cake to cool completely before adding the glaze.
LEMON GLAZE
- Sift the powdered sugar, this helps to create a silky, smooth glaze. Add in 2 tbsp of fresh lemon juice, 2 tbsp milk or heavy cream and vanilla extract, whisk to combine. Add another teaspoon of lemon juice to thin out the glaze or more powdered sugar to thicken the glaze. Taste and adjust, whisk in the salt.
- Drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.
source: https://thefirstyearblog.com/lemon-bundt-cake/
