Bundt cakes are my favorite cakes! I love cake for breakfast. My co-workers like something sweet to eat with their coffee. Bundt cakes are perfect for a breakfast cake.
Personally, I don’t need the glaze on top of my cakes. However, do use a glaze in lieu of a thick icing for a delicious Bundt.
I don’t want the icing to take away from the delicious flavor of the cake!
Summertime is a perfect time for a beautiful lemon cake. You can add fruits like blueberries, strawberries, etc. You could also add in pecans or even chocolate chips!
Lemon chocolate chip cake is my favorite!
This Lemon Swirl Bundt cake is my favorite summer cake! P.S. Amazon has a large variety of Bundt pans.
Lemon Sour Cream Bundt Cake
2 1/2 cups all-purpose flour (I use White Lilly)
1 1/2 tsp baking powder
1 tsp sea salt
1/2 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
3 large eggs
1/3 cup vegetable oil
2 tsp vanilla extract
1/3 cup lemon juice
1 cup sour cream.
Glaze (if desired)
1 cup powdered sugar
1/2 tbsp butter, room temperature
1-2 tbsp lemon juice
Preheat oven to 350F.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, combine butter, sugar and lemon zest and cream until light and fluffy.
Beat in the eggs, one at a time, followed by vegetable oil, and vanilla extract.
Stir one third of the flour mixture into the sugar mix, followed by the lemon juice.
Fold in another third of the flour mixture, followed by the sour cream.
Fold in the remaining flour and mix until lumps are gone.
Grease and flour pan! P.S. Do this for about 5 minutes or right before you pour the batter in the pan.
Pour batter into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs.
Allow cake to cool in the pan for at least 20 minutes, then transfer onto cake plate to cool completely.
Once cake has cooled, whisk together the glazed ingredients until smooth and drizzle over the cake if desired.
Personally, I don’t need the glaze on top of my cakes. However, do use a glaze in lieu of a thick icing for a delicious Bundt.
I don’t want the icing to take away from the delicious flavor of the cake!
Summertime is a perfect time for a beautiful lemon cake. You can add fruits like blueberries, strawberries, etc. You could also add in pecans or even chocolate chips!
Lemon chocolate chip cake is my favorite!
This Lemon Swirl Bundt cake is my favorite summer cake! P.S. Amazon has a large variety of Bundt pans.
Lemon Sour Cream Bundt Cake
2 1/2 cups all-purpose flour (I use White Lilly)
1 1/2 tsp baking powder
1 tsp sea salt
1/2 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
3 large eggs
1/3 cup vegetable oil
2 tsp vanilla extract
1/3 cup lemon juice
1 cup sour cream.
Glaze (if desired)
1 cup powdered sugar
1/2 tbsp butter, room temperature
1-2 tbsp lemon juice
Preheat oven to 350F.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, combine butter, sugar and lemon zest and cream until light and fluffy.
Beat in the eggs, one at a time, followed by vegetable oil, and vanilla extract.
Stir one third of the flour mixture into the sugar mix, followed by the lemon juice.
Fold in another third of the flour mixture, followed by the sour cream.
Fold in the remaining flour and mix until lumps are gone.
Grease and flour pan! P.S. Do this for about 5 minutes or right before you pour the batter in the pan.
Pour batter into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs.
Allow cake to cool in the pan for at least 20 minutes, then transfer onto cake plate to cool completely.
Once cake has cooled, whisk together the glazed ingredients until smooth and drizzle over the cake if desired.