Ingredients:
- 2 sticks (8 oz) softened butter
- 2 cups granulated sugar
- 1-2 TBSP lemon zest
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cups milk or half and half
- 1/2 cup sour cream
- 3 TBSP fresh lemon juice
To the cake once it comes out of the oven: 1/4 cup lemon juice + 1/4 cup powdered sugar, whisked.
Glaze:
- 2 TBSP melted butter
- 1 cup pwdr sugar
- 1-2 TBSP lemon juice, as needed
Directions:
Preheat your oven to 325 degrees.
Grease and flour a bundt pan and set aside.
Using a stand mixer with the mixer attachement, fluff your softened butter. Add in your sugar and mix until fluffy. In a separate bowl combine your flour, baking powder, baking soda and salt. Set aside. Zest your lemons and add zest in to the butter and sugar mixture. Add in your eggs one at a time until well combined. Add vanilla. Add half of your flour mixture until combined. Add milk, 3 TBSP lemon juice and sour cream and combine. Add the rest of your flour and combine. Pour dough in a well greased and floured bundt pan. Bake at 325 for 55-75 mins, until a tooth pick comes out clean. Mine only took 55 mins.
While its still hot, pour your lemon juice/powdered sugar mixture over the top.
Once cooled, turn out onto a platter and pour your glaze over the top.
ENJOY!
