Makes one 10-inch Bundt cake;
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1¼ teaspoons kosher salt
- 2½ sticks unsalted butter, room temperature and each cut into
- 4 pieces, plus more for pan
- 2 cups granulated sugar
- ¹⅓ cup grated lemon zest (from about
- 5 medium to large lemons)
- 3 tablespoons fresh lemon juice
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- ⅓ cups sour cream
- Lemon Glaze:
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons heavy cream
- 3 tablespoons fresh lemon juice (strained of all pulp)
Nutritional information per serving:
Calories 403 (45% from fat) • carb. 51g • pro. 5gfat 20g • sat. fat 13g • chol. 111mg • sod. 185mg calc. 420mg • fiber 1g
- Coat a standard (10-inch) Bundt pan with softened butter and lightly dust with flour; reserve. Preheat oven to 350°F with the rack in the lower third position.
- Put the flour, baking powder, and salt into a medium mixing bowl. Mix on Speed 1 to thoroughly combine, a minimum of 30seconds; reserve.
- Put the butter and sugar in a large mixing bowl. Mix, starting on Speed 1 and increasing to Speed 2, until light and creamy, about 2 minutes. Add the lemon zest and mix for an additional 30 seconds on Speed 2.
- Combine the lemon juice, eggs, yolks, and sour cream in a small bowl. Mix on Speeds 1 to 2 to fully combine.
- While mixing on Speeds 1 to 2, gradually add one-third of the dry ingredients to the butter/sugar mixture and then half of the wet ingredients, alternating until all of the ingredients are added and well mixed.
- Transfer the batter to the prepared Bundt pan. Smooth to the edges of the pan and tap a few times on the counter to remove any air bubbles.
- Put in the preheated oven and bake until the cake is set and a cake tester comes out mostly clean, about 1 hour.
- Allow cake to cool in pan on a cooling rack until the pan is cool to the touch and then remove from the pan.
- While cake is fully cooling, prepare the glaze. Put all of the glaze ingredients into a small to medium mixing bowl and,using Speeds 1 to 2, mix until completely smooth, adding more sifted sugar or cream to achieve desired consistency.
- Once the cake is cool, place it on the cooling rack atop a baking pan (or foil or parchment, something that will catch excess glaze). Drizzle or spread over cake as desired. Allow glaze to set and cake to cool completely before cutting and serving.