Ingredients
12
12 servings
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon salt
- •2 cups white sugar
- •1 cup butter, at room temperature
- •3 eggs
- •1 cup sour cream
- •1 large lemon, zested and juiced, divided
- •0.5 cup powdered sugar
- •2 tablespoons butter, melted
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan.
- Sift together flour, baking powder, and salt in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
- Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.
Nutritional Facts
Per 12 servings
- Calories: 437
- Carbohydrate: 57g
- Fat: 23g
- Fiber: 1g
- Protein: 4g
- Sugar: 39g
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