Crumbly Lemon Bundt Cake with Glaze

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon freshly grated lemon zest
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice

Directions

1. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.
5. Add the vanilla, sour cream, lemon juice and lemon zest and mix until combined.
6. Add the dry ingredients in three batches, mixing until just combined.
7. Pour the batter into the prepared Bundt pan and spread evenly.
8. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Interesting Facts

• The Bundt pan is a classic American baking pan with fluted sides that was made popular in the 1950s.
• Lemon zest adds a punch of flavor and aroma to the cake.
• The glaze is the perfect finishing touch to this sweet and tangy cake.