Instructions
Step 1: Prepare Your Pan
Preheat oven to 350°F (175°C). Thoroughly grease every crevice of a 10-12 cup bundt pan with butter or baking spray. Dust lightly with flour, tapping out excess. This step is crucial for clean removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 4-5 minutes. This creates the cake’s tender texture.
Step 4: Add Eggs and Flavorings
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, lemon juice, and lemon zest. Mix until combined.
Step 5: Alternate Wet and Dry Ingredients
Add flour mixture in three additions, alternating with sour cream and milk in two additions. Begin and end with flour mixture. Mix just until combined after each addition – don’t overmix.
Step 6: Bake the Cake
Pour batter evenly into prepared bundt pan, smoothing the top. Bake for 50-60 minutes, or until a long toothpick inserted in center comes out clean or with just a few moist crumbs.
Step 7: Cool Properly
Cool cake in pan for 15 minutes, then carefully invert onto a wire rack. Let cool completely before glazing – this prevents the glaze from melting off.
Step 8: Make the Perfect Glaze
Whisk together powdered sugar, lemon juice, lemon zest, and melted butter. Add milk one tablespoon at a time until you reach the perfect consistency – it should coat the back of a spoon but still flow easily.
Step 9: Glaze Like a Pro
Place the cooled cake on a serving plate with parchment paper underneath to catch drips. Pour glaze over the center of the cake, letting it naturally flow down the sides for that beautiful cascading effect.
Pro Tips for Success
Room Temperature Ingredients: Ensure eggs, butter, and sour cream are at room temperature for smooth mixing and even texture.
Don’t Skip the Zest: Fresh lemon zest provides intense flavor that bottled juice alone cannot match.
Test for Doneness: Bundt cakes can be tricky – use a long skewer to test the center thoroughly.
Perfect Glaze Consistency: The glaze should be thin enough to flow but thick enough to coat. Adjust with more powdered sugar or milk as needed.
Serving and Storage
This cake is perfect for brunch, afternoon tea, or any celebration. The bright lemon flavor pairs beautifully with fresh berries or a dollop of whipped cream.
Store covered at room temperature for up to 4 days. The cake actually improves after the first day as the flavors meld. For longer storage, wrap the unglazed cake tightly and freeze for up to 3 months.
Variations
Orange Bundt: Substitute orange juice and zest for lemon Lime Bundt: Use lime juice and zest for a tropical twist Vanilla Bundt: Omit citrus and increase vanilla to 1 tablespoon Glazed Pound Cake: Reduce baking powder to 1 teaspoon for a denser texture
Troubleshooting
If your cake sticks to the pan, place a damp towel under the wire rack for a few minutes to create steam, which helps release stubborn spots.
This bundt cake proves that sometimes the most elegant desserts are also the most delicious!
