Lemon Bundt Cake
By Camilla Garrison
Recipe from alattefoods.com
On November 25, 2024, Chris Garrison celebrated his birthday with a scrumptious lemon Bundt cake his lovely daughter made him. He and his family feasted on this delicious creation for dessert that night and were impressed with the flavor and texture of this light-tasting but dense cake. The recipe was sourced from the website alattefoods.com.
Ingredients:
Directions:
Lemon Bundt Cake:
Preheat oven to 350 degrees.
With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
Add granulated sugar and lemon zest to the butter and mix until it is well combined.
Add in the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
Mix lemon juice, milk and vanilla extract together.
Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
Add in sour cream and mix until just combined.
Grease your bundt cake pan well and pour the batter evenly into the pan.
Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine).
Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
Lemon Icing
1. Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
2. Allow the icing to set, about 5 minutes, before serving.
3. Enjoy!
For the Icing:
1 1/2 cups powdered sugar
2-3 Tbsp lemon juice
1 tsp lemon zest
For the cake:
1 cup butter, softened to room temperature
2 cups granulated sugar
2 Tbsp lemon zest
4 eggs, large
3/4 tsp salt
2 tsp baking powder
2 3/4 cup all purpose flour
3 Tbsp cornstarch
1/2 cup milk (whole or 2%)
1/4 cup fresh lemon juice
1/4 cup sour cream (greek yogurt may be substituted)
1 tsp vanilla extract
