Bready or Not Original: Lemon Sour Cream Bundt Cake

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

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.

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.

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.

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

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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!