Bready or Not Original: Lemon Sour Cream Bundt Cake
No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.
This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.
I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.
I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.
This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane
Bready or Not Original: Lemon Sour Cream Bundt Cake
There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
Course Dessert, SnackCuisine AmericanKeyword bundt cake, lemon, sour cream
Author Beth Cato
Equipmentlarge bundt cake pan
Ingredients3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoons baking soda1/4 teaspoons salt1 cup unsalted butter 2 sticks softened1 1/2 cups white sugar1/2 cup lemon juice4 eggs1 cup sour cream 8 ounces
InstructionsPreheat oven at 350-degrees. Grease a bundt pan and set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt together. In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan. Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool. Store covered at room temperature. OM NOM NOM!
