Description
A beautifully balanced bundt cake with refreshing lemon flavor and a tender crumb, topped with a shiny lemon glaze.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 350 g (1 3/4 cups) granulated sugar
- 170 g (3/4 cup) unsalted butter, room temperature
- 4 large eggs
- 240 g (1 cup) sour cream
- Zest from 3 lemons
- 120 ml (1/2 cup) fresh lemon juice
- 10 g (2 tsp) baking powder
- 2.5 g (1/2 tsp) baking soda
- 5 g (1 tsp) salt
- 45 g (1/3 cup) poppy seeds
- 5 ml (1 tsp) vanilla extract
- 200 g (1 1/2 cups) powdered sugar (for the glaze)
- 60 ml (1/4 cup) fresh lemon juice (for the glaze)
- Pinch of salt (for the glaze)
Instructions
- Preheat the oven to 175°C (350°F). Grease the bundt pan thoroughly with butter and dust with flour.
- Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
- Beat the butter and sugar in a mixer bowl on medium speed until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating until just combined. Mix in the vanilla extract and lemon zest.
- Mix in the dry ingredients and sour cream alternately, finishing with the dry ingredients.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 40–50 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 12–15 minutes, then invert onto a rack.
- Whisk together the powdered sugar, lemon juice, and pinch of salt for the glaze. Pour over the warm cake and let it set for 20–30 minutes before slicing.
Notes
For best results, measure ingredients by weight. Ensure proper greasing to prevent sticking!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg