Description
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup butter, at room temperature
- 3 eggs
- 1 cup sour cream
- 1 large lemon, zested and juiced, divided
- ½ cup powdered sugar
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift together flour
- baking powder
- and salt into a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs
- 1 at a time
- beating well after each addition. Add flour mixture in 3 batches
- alternating with sour cream
- beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely
- about 1 hour.
- Stir 3 teaspoons lemon juice
- powdered sugar
- and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 2 hrs 20 mins
Servings: 12