Flood their hearts with sunshine on even the darkest days with this easy-to-bake lemon Bundt cake made with sour cream and drizzled with a citrusy glaze!
Lemon Bundt Cake
Active time: 20 min. Total time: 1½ hrs. Serves: 12
- 1½ sticks butter, at room temp.
- 1½ cups granulated sugar
- 3 lemons, zested, juiced and divided
- 4 eggs, at room temp.
- 1 cup sour cream, at room temp.
- 1 Tbs. baking powder
- 3 cups flour
- 1 cup powdered sugar
Step 1: Heat oven to 350°F. Using electric mixer on medium speed, beat butter and granulated sugar 2 min. or until light and fluffy. With mixer running, beat in 2 Tbs. lemon juice, 1 tsp. lemon zest, eggs, sour cream, baking powder and 1 tsp. salt until incorporated. Reduce speed to low; gradually beat in flour.
Step 2: Pour batter into greased 6-cup Bundt pan. Bake 45 min. or until inserted toothpick comes out clean. Let cool.
Step 3: In bowl, whisk powdered sugar, 1⁄4 cup lemon juice and 1 tsp. lemon zest until smooth. Refrigerate 15 min. Invert cooled cake onto plate; pour glaze over cake. Garnish with lemon-peel curls, if desired.