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Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 teaspoon lemon extract
- 1½ teaspoons lemon zest (from 2–3 lemons)
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and prepare the bundt pan with butter and flour.
- Whisk together flour, baking powder, and salt.
- In another bowl, mix sugar, eggs, sour cream, oil, lemon zest, lemon extract, and vanilla.
- Combine dry and wet ingredients gently until just mixed.
- Transfer batter to bundt pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack.
- Whisk together glaze ingredients and drizzle over the cooled cake.
Notes
Ensure all ingredients are at room temperature for a light texture.
For added crunch, consider including poppy seeds in the batter.
Store leftovers in an airtight container, refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 40