Lemon Bundt Cake

Lemon Bundt Cake

prep time:

10 MINS

cook time:

45 MINS

total time:

55 MINS

This cake is made with sour cream, lemon juice, and zest makes a delicious and beautiful spring dessert. This easy recipe starts with a white cake mix that gives it a lighter texture, that is rich, moist and melts in your mouth.

Ingredients

·          1 box white cake mix I used Betty Crocker

·          1 cup all-purpose flour

·          1 cup white sugar

·          4 large eggs at room temperature

·          1 cup sour cream at room temperature

·          1/2 teaspoon salt

·          1 1/3 cups water

·          2 tablespoons vegetable oil or canola oil

·          2 tablespoons lemon juice

·          Zest of 1 lemon

Glaze

·          1 cup confectioners sugar

·          2-3 tablespoons freshly squeezed lemon juice

·          1 teaspoon freshly grated lemon zest optional

Instructions

1.     Preheat the oven to 325 degrees F. Spray with baking spray a bundt cake pan and set aside.

2.     In a large bowl, whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.

3.     Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

4.     Remove from oven and cool on a cooling rack for 20 minutes before inverting on a plate to cool completely.

Glaze:

1.     Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, a tablespoon at a time. If the mixture is too thick, add some milk, 1 teaspoon at a time.

2.     Drizzle the glaze over the completely cooled cake and let it harden for about 10-15 minutes. Slice and serve.

Source https://sweetandsavorymeals.com

Tweet