Classic Glazed Lemon Sour Cream Bundt Cake

 

 This cake is the perfect balance of tangy and sweet, with an incredibly moist, tender crumb thanks to the sour cream. The bright lemon glaze hardens slightly, giving it a beautiful sheen and a delightful crunch.

Yields: 12–16 servings Prep time: 20 minutes Cook time: 50–60 minutes Cooling time: 1 hour

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 1 tablespoon lemon zest (from about 2 large lemons)
• 1 cup sour cream, room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 2 cups powdered sugar, sifted
• 3–4 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter, melted
• Pinch of salt

Instructions:

1.    Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch (12-cup) Bundt pan. Do not skip this step; use baking spray with flour for the best release.

2.    Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3.    Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and sugar together on medium-high speed for 3–5 minutes, until the mixture is pale, fluffy, and creamy.

4.    Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract until combined.

5.    Incorporate Dry Ingredients and Sour Cream: With the mixer on low speed, add one-third of the flour mixture, followed by half of the sour cream. Mix until just incorporated. Repeat with another third of the flour, the remaining sour cream, and finally the remaining flour. Mix only until the batter is uniform; do not overmix.

6.    Bake: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 50–65 minutes, or until a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

7.    Cool: Place the pan on a wire rack and let the cake cool in the pan for exactly 10 minutes. After 10 minutes, invert the wire rack directly onto the top of the pan and flip it over. Lift the pan off gently. Let the cake cool completely on the rack (about 1 hour) before glazing.

8.    Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, 3 tablespoons of lemon juice, melted butter, and a pinch of salt. Aim for a thick but pourable consistency. If it's too thick, add more lemon juice (½ teaspoon at a time); if too thin, add a tablespoon of powdered sugar.

9.    Glaze and Serve: Place the wire rack with the cooled cake over a baking sheet (to catch drips). Slowly pour the glaze over the top of the Bundt cake, allowing it to drip down the sides and into the center tube. Let the glaze set for at least 15–20 minutes before slicing.