Lemon Bundt Cake

This lemon bundt cake with glaze brings together a moist cake with bright lemon flavor with a simple lemon glaze. Not only is it a beautiful cake, it’s also absolutely irresistible.

Course Dessert

Cuisine American

Keyword bundt, cake, lemon

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 394kcal

Ingredients

Lemon Cake

2 ¾ cups all-purpose flour
3 tablespoons cornstarch
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter unsalted - room temperature
1 ¾ cup granulated sugar
4 eggs
½ cup milk
⅓ cup lemon juice preferably fresh
2 teaspoon vanilla
¼ cup sour cream
2 tablespoons lemon zest

Glaze

1 ½ cups confectioner’s sugar
3 tablespoons lemon juice
2 teaspoons lemon zest

Instructions

Cake

Preheat the oven to 350°F.
Grease and flour a 10-inch bundt pan. Set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter until creamy.
Gradually add the sugar and beat until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Mix milk, lemon juice, and vanilla extract in a small bowl.
With the mixer on low speed, gradually add the dry ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients.
Fold in the sour cream and lemon zest and mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 45 - 50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Lemon Icing Glaze

Mix together the confectioner’s sugar, lemon juice, and lemon zest until you have a thick, smooth glaze.
Drizzle the mixture over the cooled cake.
Allow the icing to set for about 5 minutes before serving.

Nutrition