Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted Challenge butter, at room temperature
- 2 cups sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 4 large eggs
- ½ teaspoon vanilla extract
- ½ cup milk (any but non-fat)
- ½ cup full-fat sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons melted Challenge butter (for glaze)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 325°F (163°C) and grease the Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and gradually add sugar until light and fluffy.
- Incorporate lemon zest and add eggs one at a time, mixing after each addition.
- Mix in half of the flour mixture, then add vanilla extract and milk. Add remaining flour, sour cream, and lemon juice and blend just until combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool in the pan for 1 hour before inverting onto a plate.
- For the glaze, melt butter, whisk in powdered sugar, and fold in lemon juice. Drizzle over the cooled cake.
Notes
Ensure all ingredients are at room temperature for easier mixing and better texture.
Be thorough when greasing the Bundt pan to prevent sticking.
Check doneness a few minutes before the baking time ends.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 65