Description
Zesty and irresistible, this extreme lemon bundt cake delivers a citrusy punch that dances across taste buds. Rich lemon glaze and tender crumb promise a dessert so refreshing you’ll crave another slice before finishing the first.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
Lemon Components:
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Meticulously coat a 10-inch Bundt pan with butter and dust with flour, ensuring complete coverage to prevent sticking.
- Sift together flour, leavening agents, and salt in a separate mixing vessel, creating a uniform dry mixture.
- Using an electric mixer, transform butter and sugar into a cloud-like, aerated mixture by vigorously beating for approximately 3-4 minutes.
- Incorporate eggs individually, blending thoroughly after each addition to maintain mixture consistency. Introduce vanilla and citrus zest, mixing until harmoniously combined.
- Gently fold dry ingredients into the wet mixture, interspersing with sour cream and citrus juice. Maintain a delicate touch to preserve the batter’s lightness, stopping mixing precisely when ingredients are integrated.
- Transfer batter into prepared pan, smoothing the surface with a spatula to create an even landscape.
- Position cake in a preheated 350°F oven, allowing it to transform for 45-55 minutes until a inserted testing skewer emerges pristine.
- Simultaneously craft a luminous glaze by whisking powdered sugar with citrus juice and zest until achieving a silky, pourable consistency.
- After removing from oven, allow cake to rest within the pan for 10-15 minutes, permitting structural stabilization.
- Delicately invert cake onto a wire rack positioned over a catchment surface, allowing complete cooling and preventing moisture accumulation.
- Once temperature normalizes, cascade glaze across the cake’s topography, permitting elegant drips along its contours.
- Optionally embellish with translucent citrus medallions and verdant mint leaves for visual and aromatic enhancement.
Notes
- Swap sour cream with Greek yogurt for a lighter, tangier version that reduces fat content without compromising texture.
- Use gluten-free flour blend to make this cake suitable for those with gluten sensitivities, ensuring the same fluffy consistency.
- Enhance lemon intensity by adding a tablespoon of lemon extract alongside zest for a more vibrant citrus punch.
- Prevent cake from sticking by thoroughly greasing Bundt pan with softened butter and dusting with flour, creating a smooth release surface.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg