Bready or Not Original: Lemon Sour Cream Bundt Cake

Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

Bready or Not Original: Lemon Sour Cream Bundt Cake

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.

Bready or Not Original: Lemon Sour Cream Bundt Cake

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.

Bready or Not Original: Lemon Sour Cream Bundt Cake

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.

Bready or Not Original: Lemon Sour Cream Bundt Cake

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

 

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, Snack
Cuisine: American
Keyword: bundt cake, lemon, sour cream
Author: Beth Cato

Equipment

  • large bundt cake pan

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 cup unsalted butter 2 sticks softened
  • 1 1/2 cups white sugar
  • 1/2 cup lemon juice
  • 4 eggs
  • 1 cup sour cream 8 ounces

Instructions

  • Preheat 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!

    No Comments

    Trackbacks/Pingbacks

    1. Bready or Not Original: Glazed Lemon Ginger Bars | BethCato.com - […] Lemon Sour Cream Bundt Cake Glazed Lemon Ginger Bars [you are here] Cranberry Lemon Biscotti Cream Cheese Stuffed Lemon…
    2. Bready or Not Original: Cranberry Lemon Biscotti | BethCato.com - […] recipe is midway through my April of lemon recipes! Lemon Sour Cream Bundt Cake Glazed Lemon Ginger Bars Cranberry…
    3. Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix] | BethCato.com - […] recipe is over halfway through my April of lemon recipes! Lemon Sour Cream Bundt Cake Glazed Lemon Ginger Bars…

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.