Ingredients
Scale
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- ¼ cup milk
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon milk (or as needed for consistency)
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Combine Ingredients:
- Add the lemon zest and lemon juice to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
- Pour and Bake:
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g