Spring is definitely in the air.
Well kind of…but I am not waiting any longer for it. I am sick of SNOW…It’s time for all things lemon and Springy! Is it crazy that I can’t wait to spring clean?
God help me.
Thank goodness for things like LEMON BUNDT CAKE.
The most delicious bundt cake there is! This is a good one guys. First off, the batter is light and fluffy, but also thick making this cake sturdy yet airy. It has the perfect amount of lemon in it (I was actually told this by a taste tester) and I have to agree. It doesn’t leave you with that bitter lemon taste in your mouth at all.
It’s also stunning, right?! I love bundt cakes – they’re so pretty and they travel well, too. This is a great cake to make for a party or a holiday…I’m thinking Easter, Mother’s Day, baby shower or a wedding shower.
The icing really makes this cake. It’s a simple combination of confections sugar, lemon juice and vanilla. Gotta love a good icing, right?
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 5 tablespoons lemon juice, divided (3 for cake batter and 2 for icing)
- zest from two lemons
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces sour cream, room temperature
- 1½ cups powdered sugar, sifted (measure then sift. Sifting isn't absolutely necessary, but it will help make the icing smooth)
- 2 tablespoons lemon juice
- ¼ teaspoon pure vanilla extract
- water (if necessary)
- Preheat oven to 325 degrees and spay a bundt pan generously with non-stick spray then sprinkle flour in it as well; set aside.
- In a mixer fitted with a paddle attachment cream the butter for 1 minute. Add sugar and cream until mixed thoroughly. Add eggs one at a time and vanilla. Continue to mix until the eggs are incorporated, scraping down sides of bowl as necessary.
- In a separate bowl, sift together flour, baking soda and salt. Sifting is not absolutely necessary, but it helps the dry ingredients incorporate better.
- In another small bowl stir together sour cream, lemon juice and lemon zest.
- With mixer on low-speed, add a third of the dry ingredients and mix for a few seconds then add half of the sour cream and mix for a few seconds. Repeat ending with dry ingredients. Batter will be light, thick and fluffy. Pour into prepared pan and bake for 55-60 minutes. Let cool completely before frosting.
- To make the icing, whisk all the ingredients in a bowl. If icing is too thick add ½ teaspoon of water at a time to reach desired consistency. If it's too thin, add a few tablespoons of powdered sugar. The icing should be runny so you can drizzle over the cake but thick enough that it sets nicely and doesn't just run off the cake.