Lemon Bundt Cake

A perfectly rich and flavorful cake that’s still fluffy and delicate. The sweet and tart glaze is the perfect finishing touch!

INGREDIENTS

Cake

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted Challenge butter 2 sticks, at room temperature
• 2 cups sugar
• 1 tablespoon lemon zest 1 lemon
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk any but non-fat
• 1/2 cup sour cream full fat preferred
• 1 tablespoon lemon juice fresh

Glaze

• 2 tablespoon Challenge butter melted
• 1 cup powdered sugar
• 1 tablespoon lemon juice fresh

INSTRUCTIONS

Prepare the cake

1. Preheat oven to 325°F .
2. Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer, blend the butter until fully smooth.
5. Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
6. Add lemon zest and blend. While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
7. While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
8. Add the second half of the flour and then the sour cream and lemon juice.
9. Blend just until all of the ingredients are well incorporated.
10. Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
11. Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
12. Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch – about 1 hour.
13. Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.

Prepare the glaze

1. Melt the butter in a medium sized bowl, then add powdered sugar and use a small whisk to combine.
2. Add the lemon juice and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.

 This article and recipe adapted from this site