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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗮𝗸𝗲
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup sour cream, room temperature
Zest of 2 large lemons
¼ cup fresh lemon juice
1 tsp vanilla extract
1 tsp lemon extract, optional
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗟𝗲𝗺𝗼𝗻 𝗚𝗹𝗮𝘇𝗲
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Zest of 1 lemon, optional
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan or tube pan very well.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light, creamy, and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined.
Gently fold in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract if using.
Pour the batter into the prepared pan and spread it evenly.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗟𝗲𝗺𝗼𝗻 𝗚𝗹𝗮𝘇𝗲
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
Add lemon zest if you want an extra bright citrus finish.
Drizzle the glaze over the cooled cake, letting it drip beautifully down the sides.
Allow the glaze to set before slicing.
𝗧𝗶𝗺𝗲
Prep Time: 20 minutes
Bake Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 12–14 slices
𝗧𝗶𝗽𝘀
Use room-temperature eggs and sour cream for a smoother batter.
Do not overmix once the flour is added, so the cake stays tender.
Fresh lemon juice gives the best bright flavor.
Let the cake cool completely before glazing so the glaze sets nicely.
Serve with tea, coffee, fresh berries, or a little whipped cream.
