Fresh Lemon Bundt Cake

Some time ago I got Christopher a lemon tree for his first Father’s Day. He was thrilled, and now I get him a fruit tree every year.

Now that the tree is bearing fruit, I find myself consistently, quietly wondering to myself what to do with all of these lemons.

I’ve done lemon chicken, lemon bars, my grammie’s imperial cookies, fancy cocktails… you name it I’ve tried to use these lemons.

Recently we had a fall festival in the village with a pie auction and cake walk. I went for it and tried my hand at a Bundt cake. Yes, for hundreds of people and a good cause I sent my first attempt at a Bundt. The secret? Greasing the pan REALLY WELL and a light dusting of flour. Really. That’s what it took to get it to turn out neatly.

So here it is, the easiest Bundt I’ve ever attempted and finally be successful at.

For the Cake:

• 2 cups all-purpose flour  

• 2 teaspoons baking powder  

• 1 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 cup sour cream  

• 1 teaspoon vanilla extract

• Zest of 2 lemons

• Juice of 1 lemon

For the Icing:

• 1 cup powdered sugar

• 2-3 tablespoons lemon juice

Instructions:

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease the pan really well as noted above and lightly flour a Bundt pan

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream, vanilla extract, lemon zest, and lemon juice.  

4. Gradually add the dry ingredients to the wet ingredients, mixing until it becomes a smooth batter

5. Pour batter into the prepared Bundt pan and use a rubber spatula to level out any high spots

6. Bake for 50-60 minutes, or until the visible “top” is golden brown

7. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.  

Make the Icing:

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice if needed for desired consistency.

Once the cake is completely cooled, drizzle the lemon icing over the top