Lemon Bundt Cake

Ingredients

Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 Tbsp lemon zest
• 4 large eggs
• ¾ tsp salt
• 2 tsp baking powder
• 2¾ cups all-purpose flour
• 3 Tbsp cornstarch
• ½ cup milk (whole or 2%)
• ¼ cup fresh lemon juice
• ¼ cup sour cream (or Greek yogurt)
• 1 tsp vanilla extract

Glaze

• 1½ cups powdered sugar
• 2–3 Tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Prep
   Preheat oven to 350 °F (175 °C). Grease and flour a 10–12 cup Bundt pan well.
2. Cream & Flavor
   In a mixer, beat butter until light. Add sugar and lemon zest; beat until fragrant and fluffy (~1–2 min).
3. Add Eggs
   Add eggs one at a time, mixing thoroughly after each addition.
4. Dry Mix
   Whisk together salt, baking powder, flour, and cornstarch in a bowl.
5. Wet Mix
   In another bowl, combine milk, lemon juice, and vanilla.
6. Combine
   Alternately add flour mixture and milk mixture to butter mixture—start and end with flour. Mix until just combined.
7. Add Sour Cream
   Stir in sour cream gently until incorporated.
8. Bake
   Pour batter into pan, tap to settle. Bake 45–55 minutes, until a toothpick comes out with moist crumbs.
9. Cool
   Let cool 10–15 minutes, then invert onto a rack to finish cooling.
10. Glaze
    Whisk powdered sugar, lemon juice, lemon zest. Drizzle over cooled cake and let set before slicing.

Tips & Variations

• Bundt pan grease: Use non-stick spray or brush with butter/flour to prevent sticking
• For extra moistness and a soft crumb, cornstarch is added to the flour .
• Glaze consistency: Adjust thickness—add more juice to thin, more sugar to thicken.
• Variations: add fresh berries, cream cheese frosting, or poppy seeds for texture and visual appeal.

🍽️ Serve & Store

• Let glaze set (~5–10 min). Serve at room temperature.
• Store in an airtight container at room temp for 3–4 days.
• Slice and freeze leftover cake for up to 3 months; thaw and re-glaze before serving.