This is the best Lemon Bundt Cake you’ll ever taste! It’s rich, buttery, and fluffy which is what we all want for a cake. A simple dessert that’s sweet and glazes in an undeniably delicious lemon tart.
Ingredients
For the Cake
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3 cups of all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted Challenge butter, at room temperature
2 c. sugar
Zest of 1 lemon (about 1 Tbsp.)
4 eggs
1/2 tsp. vanilla extract
1/2 c. milk (any but non-fat)
1/2 c. sour cream (full fat preferred)
1 tablespoon fresh lemon juice
For the Glaze
2 tablespoons Challenge butter, melted
1 c. powdered sugar
1 tablespoon fresh lemon juice
How to make Lemon Bundt Cake
Prepare the cake
Prepare the oven by preheating it to 325 degrees F.
Make sure to thoroughly grease and flour the bundt pan so it’ll be easier to remove the baked cake.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Blend the butter with an electric mixer until smooth.
Add the sugar to the butter and beat for 1-2 minutes on medium speed or until light and fluffy.
Now, add the lemon zest and the eggs one at a time while still mixing with a few seconds interval.
Pour half of the flour mixture while mixing slowly. Then, add the vanilla and milk.
Add the remaining flour, sour cream, and lemon juice.
Mix just until the ingredients are well-blended.
Scoop the batter into the greased and floured pan. Smooth the top with a spatula.
Place inside the oven and bake for 60-70 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.
Don’t remove the cake yet from the bundt pan. Let it cool for about an hour.
Using a small spatula, carefully loosen the cake around the center and edges of the pan. Invert the pan and transfer the cake to a serving plate.
Prepare the glaze
In a medium-sized bowl, melt the butter then add the powdered sugar. Whisk until combined.
Add the lemon juice and mix. Adjust the thickness of the glaze as desired (it thickens as it sits at room temperature).
Ingredients
- For the Cake
- 3 cups of all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. (2 sticks) unsalted Challenge butter, at room temperature
- 2 c. sugar
- Zest of 1 lemon (about 1 Tbsp.)
- 4 eggs
- 1/2 tsp. vanilla extract
- 1/2 c. milk (any but non-fat)
- 1/2 c. sour cream (full fat preferred)
- 1 tablespoon fresh lemon juice
- For the Glaze
- 2 tablespoons Challenge butter, melted
- 1 c. powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
Prepare the cake
Prepare the oven by preheating it to 325 degrees F.
Make sure to thoroughly grease and flour the bundt pan so it'll be easier to remove the baked cake.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Blend the butter with an electric mixer until smooth.
Add the sugar to the butter and beat for 1-2 minutes on medium speed or until light and fluffy.
Now, add the lemon zest and the eggs one at a time while still mixing with a few seconds interval.
Pour half of the flour mixture while mixing slowly. Then, add the vanilla and milk.
Add the remaining flour, sour cream, and lemon juice.
Mix just until the ingredients are well-blended.
Scoop the batter into the greased and floured pan. Smooth the top with a spatula.
Place inside the oven and bake for 60-70 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.
Don't remove the cake yet from the bundt pan. Let it cool for about an hour.
Using a small spatula, carefully loosen the cake around the center and edges of the pan. Invert the pan and transfer the cake to a serving plate.
Prepare the glaze
In a medium-sized bowl, melt the butter then add the powdered sugar. Whisk until combined.
Add the lemon juice and mix. Adjust the thickness of the glaze as desired (it thickens as it sits at room temperature).
