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
Keyword: bundt cake, lemon, sour cream
Author: Beth Cato
large bundt cake pan
1cupunsalted butter 2 sticks softened
1 1/2cupswhite sugar
1cupsour cream 8 ounces
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.