Tim isn’t much of a cake eater, but he seems to love bundt cakes.
I think it’s the lack of frosting that he enjoys.
That’s kinda funny considering he’s a teenager.
I thought the frosting was the best part at that age.
This citrusy delight is his favorite!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 3 eggs
- grated zest of 1 large lemon
- 1 cup sour cream
- Lemon Glaze:
- 1/4 cup melted butter
- 2 tablespoons fresh lemon juice
- 2 cups sifted confectioners’ sugar
- Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.
- Into a bowl, sift together the flour, baking powder and salt; set aside.
- In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
- Serves 12 or more, depending on size of servings.