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Lemon Butter Bundt Cake

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Lemon Butter Bundt Cake is a moist, buttery cake infused with fresh lemon flavor and topped with a sweet lemon glaze—perfect for springtime gatherings or a bright, zesty dessert any time.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 10-cup Bundt pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in lemon juice and lemon zest.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Add dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix until just combined.
  7. Pour batter into the prepared Bundt pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  10. Mix powdered sugar and lemon juice to make glaze, then drizzle over the cooled cake.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
  • Serve with fresh berries or a dollop of whipped cream for an elegant touch.

Nutrition

Find it online: https://ukfinda.com/lemon-butter-bundt-cake/