Lemon Bundt Cake

I have a weak spot for anything containing lemon. Especially if it's covered in icing. If you have the same weakness I highly recommend trying this cake.

Heat the oven to 325 degrees. In a medium mixing bowl add 3 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt. Se aside.

In a stand mixer add 1 cup butter (2 sticks) softened and mix until smooth. Add 1 cup sugar and beat until smooth and fluffy. Add 1 tbs. lemon zest and blend.

While mixing, add 4 eggs one at a time. Slowly add in 1/2 the flour mixture. Then pour in 1/2 cup milk and 1/2 tsp. vanilla. Add the remaining flour. Add 1/2 cup sour cream and 1 tbs. lemon juice.

Blend just until all the ingredients are well incorporated. Scoop the batter into the prepared pan and bake 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan placed on a wire rack for about an hour. Use a small spatula to loosen the cake around the center and edges. Carefully turn the cake over onto a plate.

For the icing, mix 1 cup powdered sugar, 2 tbs butter, 1 tbs. lemon juice and 1/2 tsp vanilla until smooth. For a runnier consistency to drizzle, slowly add milk until desired consistency is reached.

Once the cake has cooled, drizzle or spread the icing over the cake. This cake is also great for breakfast with a cup of coffee. Trust me. Cake is always good for breakfast. Enjoy!

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