The Cake I Bring to Every Party — Lemon Bundt Cake with Glaze
- Prep
- 30 min
- Cook
- 70 min
- Total
- 110 min
- Serves
- 8
- Calories
- 722 kcal
- Carbs
- 103.00 g
Ingredients
- 3 cupsall purpose flour
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonsalt
- 1 cupunsalted Challenge butter (2 sticks, at room temperature)
- 2 cupssugar
- 1 tablespoonlemon zest (1 lemon)
- 4 wholeeggs
- ½ teaspoonvanilla extract
- ½ cupmilk (any but non-fat)
- ½ cupsour cream (full fat preferred)
- 1 tablespoonlemon juice (fresh)
- 2 tablespoonsChallenge butter (melted)
- 1 cuppowdered sugar
- 1 tablespoonlemon juice (fresh)
Instructions
- 1
Preheat oven to 325°F.
- 2
Grease and flour the bundt pan.
- 3
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 4
In the bowl of an electric mixer, blend the butter until fully smooth.
- 5
Add sugar and beat on medium speed for 1-2 minutes.
- 6
Add lemon zest and blend.
- 7
While still mixing, add the eggs, one at a time.
- 8
Slowly add half of the flour mixture, then pour in the vanilla and milk.
- 9
Add the second half of the flour, then the sour cream and lemon juice.
- 10
Blend just until all ingredients are well incorporated.
- 11
Pour/scoop batter into prepared pan.
- 12
Bake for 60-70 minutes.
- 13
Cool in the pan for about 1 hour.
- 14
Invert the cake onto a plate.
- 15
Melt butter and add powdered sugar, whisking to combine.
- 16
Add lemon juice to the powdered sugar mixture and whisk.