Ingredients
Cake Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1½ teaspoons lemon zest (from 2–3 lemons)
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
Glaze Ingredients
- 2⁄3 cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-10 cup bundt pan with butter and dust it with flour, then tap out the excess to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the sugar, eggs, sour cream, vegetable oil, lemon zest, lemon extract, and vanilla extract until smooth and thoroughly mixed.
- Incorporate Dry into Wet: Gradually add the dry flour mixture to the wet lemon mixture, whisking just until combined to form your cake batter. Avoid overmixing to keep the cake tender.
- Fill Bundt Pan and Bake: Scrape the batter evenly into the prepared bundt pan and smooth the top with a rubber spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully invert the cake onto the rack or a serving stand and let it cool completely.
- Prepare the Glaze: Whisk together the powdered sugar, lemon juice, lemon extract, and vanilla extract until the glaze is smooth and very thick. Adjust consistency with a little more lemon juice if needed.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake and allow it to set for at least 20 minutes. Serve with whipped cream and fresh raspberries for an extra special touch. Enjoy!
Notes
- Ensure the bundt pan is well greased and floured to prevent the cake from sticking.
- For the best lemon flavor, use fresh lemon zest and lemon juice rather than bottled.
- Allow the cake to cool completely before glazing to avoid a runny glaze.
- You can substitute vegetable oil with canola or light olive oil if preferred.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream as suggested.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
