Sour Cream Lemon Cake with lemon glaze by Diana Rattray

Sour Cream Lemon Cake with lemon glaze

 Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup butter, room temperature

2 cups granulated sugar

3 large eggs

1 large lemon, zested

1 cup sour cream

For the Lemon Glaze:

1/4 cup butter, melted

2 tablespoons fresh lemon juice

2 cups confectioners' sugar, sifted

Steps to Make It

Preheat oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.

Sift together flour, baking powder, and salt. Set aside.

In a mixing bowl using an electric mixer, cream butter with granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.

Blend in lemon zest.

Add a portion of the sifted flour mix to the creamed mixture, alternating with portions of sour cream and ending with dry ingredients. Scrape sides of bowl frequently.

Pour batter into prepared cake pan.

Bake for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Remove from oven and cool in pan for 10 minutes.

Meanwhile, gather lemon glaze ingredients.

Lemon glaze ingredients 

Combine glaze ingredients in a bowl, blending until smooth.

Carefully turn the lemon cake out onto a platter; drizzle evenly with glaze.

Variations

This cake would also be delicious with either lime, orange, or grapefruit juices and zests, or a combination of any of those citrus fruits.

For extra lemon flavor, add 1 teaspoon of lemon extract.

This recipe also works with plain yogurt, preferably full-fat, instead of sour cream. You can also use plain Greek yogurt, but you may need to thin it out with a little bit of water to approximate the consistency of sour cream.

Bake in 2 9 x 5 x 3 loaf pans or 4 smaller pans

How to Store and Freeze Lemon Bundt Cake

This cake will keep several days, covered, at room temperature. If you'd like to keep it for longer, you can wrap it in foil, either in slices or whole, and freeze for up to three months. Defrost at room temperature and serve.