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A slice of lemon bundt cake on a plate with lemon glaze and fresh lemons in the background.
Alyssa

Lemon Bundt Cake

This Lemon Bundt Cake is a perfectly rich and buttery confection bursting with bright lemon flavor, drizzled with a sweet-tart lemon glaze.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 722
Ingredients Method Notes

Ingredients
  

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted Challenge butter (2 sticks, at room temperature)
  • 2 cups sugar
  • 1 tablespoon lemon zest (1 lemon)
  • 4 whole eggs
  • ½ teaspoon vanilla extract
  • ½ cup milk (any but non-fat)
  • ½ cup sour cream (full fat preferred)
  • 1 tablespoon lemon juice (fresh)
  • 2 tablespoons Challenge butter (melted)
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice (fresh)

Method
 

  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.

Notes

A delicious cake perfect for potlucks and gatherings.