No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.
This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.
I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.
I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.
This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane
Bready or Not Original: Lemon Sour Cream Bundt Cake
Equipment
- large bundt cake pan
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 1 cup unsalted butter 2 sticks softened
- 1 1/2 cups white sugar
- 1/2 cup lemon juice
- 4 eggs
- 1 cup sour cream 8 ounces
Instructions
- Preheat oven at 350-degrees. Grease a bundt pan and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
- In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
- Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
- Store covered at room temperature.
No Comments
Trackbacks/Pingbacks