Classic Lemon Bundt Cake
Serving Size / Yield
- 1 C. unsalted butter, room temperature
- 3 C. all-purpose flour, plus more for pan
- 2 T. finely grated lemon zest
- 1/3 C. fresh lemon juice (from 2 lemons)
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 C. granulated sugar
- 6 large eggs
- 1 C. sour cream
- lemon syrup
Preheat oven to 350˚F.
Butter and flour a 12-cup Bundt pan.
Using an electric mixer, beat butter and granulated sugar on medium-high for 4 to 5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in lemon juice.
With mixer on low, add flour, lemon zest, baking soda, salt, and sour cream.
Mix just until incorporated.
Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Bale 55 to 60 minutes until a toothpick inserted in center of cake comes out clean.
Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely.
Poke holes all over the cooled cake, and brush with lemon syrup.
Serve topped with fresh grated lemon zest.