Sour Cream Lemon Cake
A delightful sour cream lemon cake, featuring a bright lemon juice glaze, is an ideal dessert.
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Instructions
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Preheat oven to 325 F and prepare a 10-inch Bundt cake pan by buttering and flouring it.
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Sift together flour, baking powder, and salt.
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Cream butter and granulated sugar until light and fluffy, then beat in eggs one at a time, followed by lemon zest.
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Gradually add the sifted dry ingredients, alternating with sour cream, to the creamed mixture.
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Pour batter into the prepared pan and bake for 55 to 65 minutes, or until a tester inserted into the center comes out clean.
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Cool the cake in the pan for 10 minutes, then invert it onto a platter.
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While the cake cools, combine all glaze ingredients and blend until smooth.
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Drizzle the finished glaze evenly over the cooled cake.