Lemon Bundt Cake

Recipe courtesy of A Latte Food

For the Lemon Cake

• 225g (1 cup) butter, softened to room temperature
• 400g (2 cups) granulated sugar
• 12g (2 tbsp) lemon zest
• 4 eggs, large
• 4g (3/4 tsp) salt
• 10g (2 tsp) baking powder
• 350g (2 and 3/4 cups) all purpose flour
• 120m (1/2 cup) milk (whole or 2%)
• 60ml (1/4 cup) fresh lemon juice
• 60g (1/4 cup) sour cream (greek yogurt may be substituted)
• 4g (1 tsp) vanilla extract
• A Bundt pan
• A few sugar sprinkles or confettis

For the Lemon Icing

• 170g (1 and 1/2 cups) powdered sugar
• 30-45ml (1 lemon)  lemon juice
• 2g (1 tsp) lemon zest

Lemon Cake

• Preheat oven to  180C (350F) static oven or 160C (320F) for convection oven
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.

Lemon Icing

• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Add the sugar sprinkles
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!