This Lemon Bundt Cake is ultra moist, tender, buttery, full of fresh lemon flavor and so easy to make. Topped with a simple lemon glaze. It's the perfect show stopping cake for any occasion!
In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. On low speed, gradually drizzle in the melted and cooled butter in a slow steady stream until well combined.
Make a well in the center of the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. Batter will be slightly thin.
Grease a 10 or 12-cup bundt pan generously with baker’s nonstick cooking spray, such as Baker’s Joy, or melted shortening. Use a pastry brush to spread the spray into every nook and cranny of the pan. Immediately pour in the batter.
Cool in pan for 15 to 20 minutes, then run a thin flexible knife around the edges before inverting onto a wire rack. Cool completely.
Lemon Bundt Cake https://handletheheat.com/lemon-bundt-cake/ May 18, 2022