I must warn you…You will drool.
This cake is also addictive and you will not be able to control yourself from having more than one slice.
For all those times you wanted a piece of cake so delicious that it was beyond words and all description, I present my private recipe for a Lemon Sour Cream Bundt Cake with Lemon Drizzle.
It is awesomely phenomenal.
That’s not bragging.
It is simply a fact that you will be unable to deny.
Lemon Sour Cream Bundt Cake
Preheat oven to 350 degrees.
1 stick butter
(at room temperature – no microwave shortcut to warm it!)
1 1/2 cups sugar
Cream together butter and sugar until smooth.
Add 1 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 tablespoons lemon zest.
Don’t use the white part of the skin of the lemon directly under the outer skin.
Chop lemon zest into small pieces.
Add 3 large eggs
(room temperature)
Beat until smooth.
In a separate bowl combine
1 1/2 cups flour
1/4 teaspoon baking soda
Then add this to the liquid mixture.
Mix well.
Add 1/2 cup sour cream
Fold into mixture.
Place in a well greased and floured bundt pan.
Spread the batter around the pan evenly.
What will I do with the little bit left on the sides of the spoon…
And the mixer paddle….
And the mixing bowl?
I won’t tell you that I licked it because you would write and tell me that I am going to die because I ate raw egg.
Bake for 55 minutes and test doneness with a toothpick to ensure it comes out clean.
Cool completely.
Lemon Drizzle
2 cups of confectioners sugar
2-4 tablespoons of water
1 tablespoon lemon zest
Beat until smooth.
If too thick, add more water one drop at a time.
If too loose, add confectioners sugar one teaspoon at a time.
Drizzle on top of Lemon Sour Cream Bundt Cake.
Let the drizzle drip into the middle of the cake.
Let the drizzle drip down the sides.
Yummy.
Delicious.
Crunchy on the outside and absolutely moist, lemony and so perfect inside!
Definitely Heaven on a fork.
I would write more, but you’ll have to excuse me while I have another piece of cake!
Lemon Sour Cream Bundt Cake
(my recipe – Crunchy on the outside and absolutely moist, lemony and so perfect inside!)
Preheat oven to 350 degrees.
Ingredients:
1 stick butter (at room temperature – no microwave shortcut to warm it!)
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 tablespoons lemon zest
Add 3 large eggs (room temperature)
1 1/2 cups flour
1/4 teaspoon baking soda
1/2 cup sour cream
Directions:
Cream together butter and sugar until smooth. Add vanilla and lemon extract. Peel the skin of a lemon to create zest. Don’t use the white part of the skin of the lemon directly under the outer skin. Chop lemon zest into small pieces. Add zest to mixture. Add eggs. Beat until smooth. In a separate bowl combine flour and baking soda. Add this to the liquid mixture. Mix well. Fold sour cream into mixture. Place in a well greased and floured bundt pan. Spread the batter around the pan evenly. Bake for 55 minutes and test doneness with a toothpick to ensure it comes out clean. Cool completely (I leave mine in the pan) Add Lemon Drizzle.
Lemon Drizzle
Ingredients:
2 cups of confectioners sugar
2-4 tablespoons of water
1 tablespoon lemon zest
Directions:
Beat sugar, water and lemon zest until smooth. If too thick, add more water one drop at a time.
If too loose, add confectioners sugar one teaspoon at a time. Drizzle on top of Lemon Sour Cream Bundt Cake. Let the drizzle drip into the middle and sides of the cake.
That cake looks AMAZING!!!!!
That cake looks AMAZING!!!!!
You sold me, I heading to the kitchen!
This looks absolutely divine! I just baked a Red Velvet Cake and a Cream Cheese Pound Cake earlier this week, and I won't tell you that neither are left. Good cake is fantastic! Now, I'll just copy this recipe and move to my little corner of the kitchen.
You're right, I did drool!
Any idea how much 'one stick' of butter is in grams or ounces?
We use grams here but I think you use ounces
Would LOVE to make this cake
wow, one of moms favorite, I could smell the lemon cake and my mouth drooled!! Bring me some
mom
This cake looks WONDERFUL!!! I can't wait to try it!
And now I have an idea of what to do with all these lemons in my kitchen. Looks great Red. 🙂
I think this post is illegal. Because you are torturing me! I now will have to go to the store to get the ingredients to make this, plus a bundt pan.
Penny,
A stick of butter is 4 oz which is 113 grams
:o)
Thank you Marlene, Nick, N Nicholes, Shabby Soul and The Zany Housewife!
Katlupe, I totally laughed out loud! It will be worth the trip to the store.
TJ, How many pieces? One, two or three? LOL
excellent, amazing,yummy,DELISH!!!
hugs and happy spring!
P.S> lemon is one of my fav's
Thanks for sharing! The pictures are gorgeous! My mom used to make a lemon bundt cake that I adored as a child, so this has brought back memories. 🙂
Your pictures look out of this world! The recipe sounds good, but how could I not salivate after this recipe and want to make it now?
damn, now I AM drooling. I don't want to make cake right now!! Ugh, what to do, what to do? I want this cake!
In from Amanda's
Gotta make this yummy confection!!!
That looks so scrumptious! Love the step by step photos. 🙂 Thanks for sharing your recipe!
Wanted to let you know I featured this post today! 🙂 Thanks again for linking up!
This looks SOOOO YUMMY. love all the pictures of it. i'm hungry now hehe!!
PS: I'm doing a giveaway on my blog for $20 to my etsy shop, stop by and enter if you like pretty jewelry! 🙂
I'm definitely salivating after looking at those pictures. How much is 1 stick of butter in grams? They don't sell them by sticks here in Malaysia. Thanks for sharing this. Saying Hi from Time Travel Tuesday
Knew I should have stayed away from this post til later 😉
Thanks for linking up to Time Travel Tuesday today, it really means a lot to have your support … and having a chance to read posts that have been and gone is like curling up with a favorite magazine!
Have a wonderful day!
I just had breakfast, but now I think I need some cake! Wow that looks yummy!!!!
Stopping by and following, liking, tweeting, stumbling, and digging on Time Travel Tuesday!
Yum! This looks really wonderful! With cup of tea it would be perfect.
Stopping from Time Travel Tuesday!
Hello. I just made your cake. The batter is incredible. However, the cake did not bake nearly as high as yours did shown in the pictures. I used 1/4 tsp baking SODA as mentioned above. Coud that be a typo? Maybe 1 tsp of baking soda?
Hi Liz,
There are several things that can affect the height of the cake.
I hope that helps!!!
This looks heavenly! Visiting and pinning from Diana Rambles.
Jeanette @ Creating a Life
Thank you so much Jeanette! Don’t eat too much at once! LOL
This look just soo good! I love lemon!!! I can’t wait to try this recipe. Thanks so much for sharing:)
My pleasure Shannon! I’m sure you will love it because this cake is one of my very favorites!
WOW! I love lemon and I can tell this would melt in my mouth!!
It melts so fine LOL Honestly, I was never able to eat just one piece. Zero self-control around this cake.
Hi there, what size bunt pan did you use in your beautiful lemon cake? Thanks Deby
Deby, I just saw your comment! Sorry I am so late in replying!
I use a standard bundt pan and actually love the silicone bundt pan the most! Super easy clean up because all I have to do is flip it inside out!!! Woohoo! 😛
Hello! Just made this recipe and I learned the hard way that it does not fit a standard bundt pan. I had to double the recipe halfway through making it. I didn’t see that you mentioned that in the recipe but thought I’d share that helpful hint to anyone else who wants to make this cake.
Can’t wait to taste it – it is making my kitchen smell divine as I write this!
Cheers!
Abby, I use a standard bundt pan. If I doubled the recipe, it would flow completely over and spill into the oven because that is too much batter for a regular bundt pan. 🙂
Hi! Did you use cake flour or all purpose? My cake didn’t rise as high either but I used AP flour. If you used cake flour, maybe that makes the difference??
I used all purpose flour, Lori. Maybe the difference is the elevation. Try adding a tiny bit more baking powder. 🙂
can i make this recipe in a cake pan? i love your blog! the pictures are big and clear, its wonderful!
I’ve never made it in a cake pan, but I’m sure if you adjust the cooking time it should be fine. 🙂
Salted or unsalted butter?
Unsalted, but salted won’t ruin it.