Lemon Bundt Cake (Print Version)
# Ingredients:
→ For the cake:
01 -
191 grams all-purpose flour
02 -
170 grams cake flour
03 -
2 teaspoons baking powder
04 -
1 teaspoon fine salt
05 -
500 grams granulated sugar
06 -
4 tablespoons fresh lemon zest (from about 6 lemons)
07 -
4 tablespoons fresh lemon juice (from about 2 lemons)
08 -
8 large eggs, at room temperature
09 -
120 grams sour cream, at room temperature
10 -
452 grams unsalted butter, melted and cooled
→ For the glaze:
11 -
313 grams powdered sugar
12 -
2 tablespoons fresh lemon juice
13 -
2 tablespoons milk or cream
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
03 -
In the bowl of a food processor or blender, combine the sugar and lemon zest. Pulse to evenly distribute the zest. Add lemon juice, eggs, and sour cream, and blend until combined. Gradually drizzle in cooled melted butter on low speed until well mixed.
04 -
Create a well in the dry ingredient mixture. Pour in the wet ingredients. Gently mix with a rubber spatula until just combined. Batter will be slightly thin.
05 -
Grease a 10 or 12-cup bundt pan with baker’s nonstick cooking spray or melted shortening. Use a pastry brush to spread the spray evenly into every nook. Pour in the batter immediately.
06 -
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool in the pan for 15-20 minutes.
07 -
Run a thin knife around the pan edges and invert onto a wire rack. Allow the cake to cool completely.
08 -
Whisk together all glaze ingredients in a small bowl until thick but pourable. Adjust the consistency by adding more lemon juice or milk to thin, or powdered sugar to thicken.
09 -
Spoon the glaze over the cooled cake, allowing it to drip down the sides. Let set for 15 minutes before slicing and serving.
# Notes:
01 -
The glazed cake can be stored at room temperature, covered in foil or plastic wrap, for up to 2 days.
02 -
You can substitute full-fat unsweetened plain yogurt for sour cream if desired.