¼cupfull-fat sour cream or Greek yogurt, room temperature
3Tablespoonsfresh lemon juice
1teaspoonpure vanilla extract
½cup(120 ml) whole milk, room temperature
Lemon Glaze
1cup(120 g) confectioners' sugar, sifted
1-2Tablespoonsfresh lemon juice
Instructions
Preheat oven to 350° F. Grease and flour a 12-cup bundt pan (or using cake pan release). Set aside.
Whisk together flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, add lemon zest and sugar. Use your fingers to rub the zest into the sugar to increase the citrus flavor.
Add the butter to the lemon sugar. Use an electric mixer to beat until light and creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Mix in sour cream, lemon juice and vanilla. Scrape down the bottom and sides of the bowl as necessary.
Alternate adding the flour mixture and the milk. Add half the dry ingredients, followed up by milk. Finish by mixing in the remaining dry ingredients just until combined (avoid over-mixing).
Transfer batter to prepared bundt pan. Tap the pan on the counter to remove any air bubbles and help the batter settle into the crevices. Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Make the glaze. Whisk together the confectioners’ sugar and 1 Tablespoon lemon juice. For a thinner glaze, add more lemon juice. Pour over cooled cake and garnish with zest or lemon slices. Cut and serve.
Notes
Lemon: Use fresh lemon juice. It has way more flavor than bottled (trust me on this!)Blueberries: For a pop of fruity flavor, stir in 1 cup fresh blueberries to the batter right before transferring to the cake pan.Store in an airtight container at room temperature for up to 3 days.Freeze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature and serving.