Easy Lemon Bundt Cake

Even though we are amid self-quarantine, a dessert can help ease stress.  A lemon cake really helps to reduce the tension.  

I went online in search of a lemon bundt cake recipe, which would have the appropriate amount to not overflow my Fleur de Lis bundt cake pan.  

Don't neglect the lemon zest.  If you're a fan of lemon, you'll love this easy cake.

Thanks to alattefood for the recipe!

1 cup butter, softened to room temperature
2 cups granulated sugar
2 T. lemon zest
4 eggs, large
3/4 t. salt
2 t. baking powder
2 3/4 cup all-purpose flour
3 T. cornstarch
1/2 cup milk (whole or 2%)
1/4 cup fresh lemon juice
1/4 cup sour cream (Greek yogurt may be substituted)
1 t. vanilla extract

Lemon Icing

1 1/2 cups powdered sugar
2-3 T. lemon juice
1 t. lemon zest

Preheat oven to 350 degrees F.

With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.

Add granulated sugar and lemon zest to the butter and mix until it is well combined.

Add in the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk salt, baking powder, all-purpose flour, and cornstarch together. Set aside.

Mix lemon juice, milk, and vanilla extract together.  

Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined. Add in sour cream and mix until just combined.

Grease your bundt cake pan well and pour the batter evenly into the pan. Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine). 

Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.

Lemon Icing (optional)

Whisk powdered sugar, lemon juice, and lemon zest together. Once combined, drizzle over the cool cake. Allow the icing to set, about 5 minutes, before serving.

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