If you're a lemon lover, this is the perfect, simple cake, bursting with lemony flavor, thanks to the lemon zest and a sweet citrus glaze. It's easy to make, keeps well and has a wonderful, melt-in-your-mouth crumb, similar to a moist pound cake.
Beat butter in a large bowl at medium or high speed, while adding sugar gradually until the mixture is creamy, about 3 minutes.Add eggs, one at a time, beating well each time to combine.
Add vanilla and lemon zest and mix.Scraping the sides: this is important to do throughout the beating and mixing process to ensure that the whole amount of batter is equally mixed.
Sift flour, baking powder and salt (I have them measured and sift them directly into the batter) and add it in 3 parts to the egg mixture, alternating with the sour cream, lemon juice, and vanilla in 2 parts.
Last mix: I highly recommend you give the batter a few mixed with a spatula before pouring it into the prepared cake pan. Make sure you scrape the bottom to make sure there are no forgotten flour spots.
Last mix: I highly recommend you give the batter a few mixed with a spatula before pouring it into the prepared cake pan. Make sure you scrape the bottom to make sure there are no forgotten flour spots.
Pour mixture into the prepared bundt pan (that you have in the refrigerator), and bake for about 45 minutes, or until a tester comes out clean.
Pour mixture into the prepared bundt pan (that you have in the refrigerator), and bake for about 45 minutes, or until a tester comes out clean.
Cover loosely with a piece of aluminum foil if the top of the cake browns too quickly and continue baking until completely done.
Cover loosely with a piece of aluminum foil if the top of the cake browns too quickly and continue baking until completely done.
Make the glaze according to directions.
Drizzle on top of the cooled cake and let drip down the sides.
Sprinkle with lemon zest if you want to. Let dry.
Make the glaze according to directions. Drizzle on top of the cooled cake and let drip down the sides.Sprinkle with lemon zest if you want to. Let dry.