Lemon Sour Cream Bundt Cake

5 from 1 vote

This lemon bundt cake is the ultimate dessert to welcome the Spring season. The sour cream gives this cake a moist texture and the lemon freshness and glaze offers a perfect sweetness. Try adding a little crunchy texture with chopped pistachios.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Servings: slices

Calories: 337kcal

Author: Rose

Equipment

stand mixer
bundt pan

Ingredients

3 cups all-purpose flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 lemon, zested, plus extra for garnishing
1 cup unsalted butter, room temperature
1¼ cup sugar
4 eggs, room temperature
1/4 cup freshly squeezed lemon juice
1 cup sour cream

Lemon Glaze:

1½ cups confectioners' powdered sugar
2 tbsp lemon juice
1/4 cup chopped pistachios for garnishing (optional)
lemon zest for garnishing

Instructions

Preheat oven to 325º F. Grease bundt pan, making sure it greased well. Set aside
Sift together flour, baking powder, baking soda and salt in a medium bowl. Lightly mix in lemon zest (approx. 1 tablespoon). Juice one of the lemons in separate bowl and set aside.
Using a stand or hand mixer, beat butter and sugar together. Beat on medium-high speed for 5 minutes, until light and fluffy. Add eggs, one at a time, mixing well after each addition.
On low speed, add one-third of the dry (flour mixture) ingredients to batter and half of the sour cream and lemon juice. Add another one-third of dry ingredients and the rest of the sour cream and lemon juice. Finish with the remaining of the dry ingredients. Mix until all of the ingredients are combined and avoid overmix.
Transfer batter to bundt pan, spreading the batter evenly. Bake for 55-60 minutes and test with toothpick until inserted comes out clean. Sit for 15 minutes, then flip cake onto a cooling rack. Allow to cool completely.

Lemon Glaze

In a small bowl, sift confectioners' sugar and mix in lemon juice until smooth.
Place the lemon cake on serving plate, drizzle the glaze evenly over the cake. Add chopped pistachios and the extra lemon zest. Store in a cake pan in the refrigerator.

Nutrition