Delicious Lemon Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 ½ cups (310g) all-purpose flour, sifted
02 -
2 ½ tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
1 cup (226g) unsalted butter, softened
06 -
2 cups (400g) granulated sugar
07 -
4 large eggs, room temperature
08 -
1 cup (240g) sour cream
09 -
¼ cup (60ml) fresh lemon juice
10 -
1 tbsp lemon zest
11 -
1 tsp vanilla extract
→ Lemon Glaze
12 -
1 ½ cups (180g) powdered sugar
13 -
3 tbsp fresh lemon juice
14 -
1 tbsp unsalted butter, melted
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray. Dust with flour, tapping out the excess.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
04 -
Add the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla extract.
05 -
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Mix just until incorporated.
06 -
Pour the batter into the prepared bundt pan and tap the pan gently on the counter to remove air bubbles. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
07 -
Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Allow the cake to cool completely.
08 -
In a bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth.
09 -
Once the cake is fully cooled, drizzle the glaze over the top and allow it to set before slicing.