Tool

• 10–12 cup Bundt pan

• Stand mixer with paddle attachment

• Wire cooling rack

• Microplane or zester

Ingredients

Lemon Bundt Cake

• 3 cups all‑purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• ¼ teaspoon baking soda

• 1 cup unsalted butter, room temperature

• 2 cups granulated sugar

• 2 tablespoons lemon zest

• 5 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ cup whole milk

• ⅓ cup sour cream

• ¼ cup fresh lemon juice

Lemon Glaze

• 2 cups powdered sugar

• 3–4 tablespoons lemon juice, divided

• 1 tablespoon melted butter

• Pinch of salt

• ½ teaspoon lemon zest (optional)

Direction

Make the Cake

1. Preheat oven to 350°F.

2. Whisk flour, baking powder, salt, and baking soda in a large bowl.

3. In a stand mixer, beat butter, sugar, and lemon zest on medium for about 3 minutes until light and fluffy.

4. Add eggs one at a time, scraping bowl as needed. Beat in vanilla.

5. In a measuring cup, whisk milk, sour cream, and lemon juice.

6. Add one‑third of the flour mixture to the mixer; blend on low. Add half the milk mixture; blend. Repeat, ending with flour.

7. Grease and flour a 10–12 cup Bundt pan.

8. Pour batter into pan and tap gently to settle.

9. Bake 50 minutes, or until golden and a toothpick comes out with a few moist crumbs.

10. Cool in pan for 20 minutes, then turn onto a wire rack to cool completely.

Make the Glaze

1. Whisk powdered sugar, 3 tablespoons lemon juice, melted butter, salt, and lemon zest (optional).

2. Add more lemon juice ½ teaspoon at a time until thick, smooth, and pourable.

3. Pour over cooled cake and let set.

Notes

• For extra lemon punch, increase zest to 3 tablespoons.

• Glaze should be thick enough to slowly drip, not run off completely.

• If glaze is too thick, add lemon juice or water ½ teaspoon at a time.

• If too thin, whisk in more powdered sugar 1 tablespoon at a time.

Nutrition

(per serving)

Calories: 514kcal • Carbs: 79g • Protein: 6g • Fat: 20g
Saturated Fat: 12g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 5g • Trans Fat: 1g
Cholesterol: 116mg • Sodium: 334mg • Potassium: 100mg • Fiber: 1g • Sugar: 54g
Vitamin A: 658IU • Vitamin C: 5mg • Calcium: 81mg • Iron: 2mg