Glazed Lemon Bundt Cake
- Level: Easy
- Yield: 10-12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 561
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 93
- Dietary Fiber
- 1
- Sugar
- 63
- Protein
- 6
- Cholesterol
- 69
- Sodium
- 242
- Total: 4 hr
- Active: 30 min
Ingredients
Cake:
3/4 cup vegetable oil, plus more for greasing the pan
3 1/4 cups cake flour, sifted, plus more for dusting the pan (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups sugar
4 large eggs
3/4 cup sour cream
2 tablespoons pure vanilla extract
Zest and juice of 1 lemon
Glaze:
2 1/2 cups confectioners' sugar
3 to 4 tablespoons freshly squeezed lemon juice
Directions
Special equipment:
10-cup Bundt pan- Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
- Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
For the glaze:
- Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)