Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 2 cups sugar
- 1 tablespoon lemon zest (from one lemon)
- 4 eggs
- ½ teaspoon vanilla extract
- ½ cup milk (any but non-fat)
- ½ cup sour cream (full fat preferred)
- 1 tablespoon lemon juice (fresh)
- 2 tablespoons melted butter (for topping)
- 1 cup powdered sugar
- 1 tablespoon lemon juice (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar in another bowl using an electric mixer until light and fluffy.
- Add eggs one at a time, blending well after each addition. Mix in vanilla extract and lemon zest.
- Gradually combine dry ingredients with wet mixture, alternating with milk and sour cream.
- Pour batter into bundt pan and bake for about 70 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack. Whisk together melted butter, powdered sugar, and lemon juice for the glaze and drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg