Lemon Bundt Cake Recipe
This classic Lemon Bundt Cake delivers the perfect balance of bright, zesty flavor and rich, tender crumb. After extensive testing, I’ve perfected this recipe to ensure a moist, dense texture that stays fresh for days. The secret lies in the combination of sour cream and a generous amount of fresh lemon zest, creating a dessert that’s both impressive and surprisingly simple to make.
PrintLemon Bundt Cake
Ingredients
Scale
- 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 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 tablespoon Challenge butter (melted)
- 1 cup powdered sugar
- 1 tablespoon lemon juice (fresh )
Instructions
- Prepare the cake
- Prepare the glaze
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