Lemon Bundt Cake
This lemon bundt cake creams butter and sugar into a rich base, folds in sour cream and fresh lemon, then bakes it into a tall, ridged cake finished with a simple lemon glaze, ready in about 90 minutes. This is the cake you bring when you want something that looks like you rented a fancier kitchen for the day, and the bundt pan does most of that visual work for you. Slice it alongside a mug of our hot spiced lemon cider.
Quick answer: A rich, tender bundt cake made with butter, sour cream, and fresh lemon, finished with a simple lemon glaze that drips down the ridges. Looks like a bakery cake, ready in about 90 minutes.
Instructions
Preheat the oven to 325°F (163°C). Generously grease a 10-cup bundt pan, making sure to get into all the grooves.
Cream the butter and sugar until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then mix in the sour cream, lemon juice, zest, and vanilla.
Whisk the flour, baking powder, baking soda, and salt together in a separate bowl, then fold into the wet mixture until just combined.
Pour the batter into the prepared pan, smoothing the top. Bake for 55-65 minutes, until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Whisk the powdered sugar and lemon juice together for the glaze. Drizzle over the cooled cake, letting it drip down the sides.
Questions people actually ask
The pan likely wasn't greased thoroughly enough, especially in the detailed grooves. Use softened butter and a pastry brush to get into every crevice, or a baking spray made for bundt pans.
Yes, the un-glazed cake freezes well for up to 3 months, wrapped tightly. Glaze it after thawing, closer to serving.
A 9x13 pan or two loaf pans work, just adjust the baking time down since the batter will be shallower, start checking at 35-40 minutes.
It adds moisture and a slight tang that balances the sweetness, and keeps the crumb tender for days. Plain yogurt works as a substitute.
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