Lemon Bundt Coffee Cake
A zesty lemon-infused Bundt cake with a tangy glaze. Bright, rich, and irresistible.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
- Mix flour, baking powder, and baking soda in a bowl.
- In a separate bowl, cream the butter and sugar until fluffy.
- Beat in the eggs one at a time. Add lemon zest and vanilla.
- Gradually alternate adding the flour mixture and sour cream.
- Stir in the fresh lemon juice until smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes, then turn the cake onto a wire rack.
- Combine powdered sugar, lemon juice, and zest for the glaze.
- Drizzle glaze over the cooled cake.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 12%
- Calcium: 8%
- Iron: 6%
- Magnesium: 5%
- Potassium: 4%
Additional Notes/Tips
- Use fresh lemons for the best flavor. Bottled juice? Don't even think about it.
- Add poppy seeds for an extra twist.
- Dust with powdered sugar before serving for extra flair.
- Store leftovers (if any) in an airtight container for up to 3 days.