Bright Lemon Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 ½ tsp baking powder
02 -
½ tsp salt
03 -
2 cups (400g) granulated sugar
04 -
4 large eggs, room temperature
05 -
1 cup (240g) sour cream
06 -
½ tsp baking soda
07 -
1 tbsp lemon zest
08 -
1 cup (226g) unsalted butter, softened
09 -
2 ½ cups (310g) all-purpose flour, sifted
10 -
¼ cup (60ml) fresh lemon juice
11 -
1 tsp vanilla extract
→ Lemon Glaze
12 -
1 ½ cups (180g) powdered sugar
13 -
1 tbsp unsalted butter, melted
14 -
3 tbsp fresh lemon juice
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat a bundt pan (10 to 12-cup size) with non-stick spray or butter, then sprinkle some flour over it. Shake off any extra flour.
02 -
Grab a medium bowl and stir together the flour, salt, baking powder, and baking soda with a whisk. Put this aside for now.
03 -
Put the softened butter and sugar in a large bowl. Beat them with a mixer on medium speed until it looks fluffy and turns pale. This takes around 3-4 minutes.
04 -
Crack in one egg at a time, beating after each until it blends in. Stir in the vanilla, lemon juice, and zest.
05 -
Add a bit of the dry mix to the butter mix, stir, then pour in some sour cream. Keep alternating until everything is combined. Don't overdo the mixing.
06 -
Scoop the batter into your prepared bundt pan. Give it a tap on the counter to let out extra air. Bake for 45-50 minutes until a toothpick pushed into the center of the cake comes out clean.
07 -
Leave the cake in its pan for about 10-15 minutes. Then flip it onto a wire rack and let it cool completely before moving forward.
08 -
Mix together the powdered sugar, melted butter, and lemon juice in a bowl. Stir until it's smooth and lump-free.
09 -
Once the cake is fully cooled off, pour the glaze slowly over the top. Let it set up before you slice and serve.