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Tangy lemons bring a ray of sunshine into your home with this bundt cake. Each bite features a soft texture, tangy topping, and that beautiful golden exterior that'll make everyone ask for seconds.
Tangy Citrus Delight
Every mouthful contains real lemon juice and zest. It's super moist and fluffy - perfect when hosting brunch, enjoying afternoon cookies, or whenever you want a bit of sunshine flavor.
Kitchen List
- Flour: 2 ¾ cups properly scooped.
- Lemons: Use real ones, skip the store juice.
- Butter: 1 cup softened.
- Sour cream: 1 cup for extra softness.
- Eggs: 4 large at room temp.
- Powdered sugar: 1 ½ cups for topping.
- Vanilla: 2 tsp genuine extract.
Baking Time
- Start:
- Warm oven to 350°F and coat bundt pan thoroughly.
- Mix:
- Beat butter with sugar, drop in eggs, vanilla, zest, juice, sour cream, then gently add flour mixture.
- Bake:
- Transfer to pan and cook 50-60 minutes, rest 15 then turn out.
- Glaze:
- Combine sugar with lemon juice until runny.
- Finish:
- Pour topping over cake, sprinkle zest and enjoy.
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Success Tips
Don't use cold ingredients straight from the fridge. Mix everything slowly for better texture. Make tiny holes in the cake before adding the glaze for extra lemon flavor.
Frequently Asked Questions
- → Why won’t my cake come out of the pan?
Make sure to grease and flour every crevice well. Let sit 10-15 minutes before flipping it out.
- → Can this be prepared in advance?
Store at room temp for 3 days or refrigerate up to 5. Add glaze when ready to enjoy.
- → What’s the deal with room-temp ingredients?
They mix more easily for smoother batter. Let them sit for an hour before you bake.
- → Can I freeze the cake?
Pop it in the freezer without glaze for up to 3 months. Thaw overnight and glaze freshly.
- → How can I get big lemon flavor?
Go for fresh lemons—use both their juice and zest. The zest holds super fragrant oils, so don’t skip it.