A delightful and moist lemon bundt cake with a tangy sour cream twist, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease and flour a bundt pan, ensuring all crevices are covered.
Use a pastry brush to evenly spread the grease.
In a medium bowl, sift together the cake flour, baking powder, and salt.
Sifting helps to aerate the flour and remove lumps.
In a large bowl, beat the softened butter with an electric mixer until creamy.
Softened butter incorporates air better, resulting in a fluffy cake.
Gradually add the sugar to the butter, beating until light and fluffy.
Adding sugar gradually prevents the mixture from becoming grainy.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated.
Zest and juice the lemons. Add the zest and juice to the batter, mixing well.
Zest the lemons before juicing for ease.
Alternately add the dry ingredients and sour cream to the batter, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the cake 5 minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Cooling slightly in the pan helps the cake release more easily.
For the glaze, mix powdered sugar and fresh lemon juice until smooth.
Adjust the consistency with more sugar or juice as needed.
Drizzle the glaze over the cooled cake and let it set before serving.
Use a spoon for a decorative drizzle effect.
Slice and serve your delicious Lemon Sour Cream Bundt Cake.
Pair with a cup of tea for a delightful treat.
Nutze unsere App für das beste Erlebnis
