This simple yet delicious dessert is the perfect treat for spring-time. Whether your inviting company over or just want a sweet treat on the counter- this lemon pound bundt cake is exactly what you need. You’ll want to bake this cake every spring because of its fresh citrus aroma.
This blog post is all about a spring time lemon pound bundt cake.
I have been making this recipe for a few years now and I am so excited to share it with you! My Aunt Debbie first introduced this recipe to me after she made this bundt cake for my birthday one year. To me this is the perfect cake to make someone who is not a huge birthday cake lover, its sweet because of the natural citrus elements instead of the heavy frosting flavor.
My favorite part about this cake is its versatility, if your planning a dinner party and you want everyone to have their own cake- you can pour the batter into baby bundt tins!
This upcoming Saturday & Sunday, I will be making the baby bundt for the dessert offering at my spring wreath workshop class! I know for sure that everyone will love these little cuties, they not only will taste delish but they will also look precious.
Lemon Pound Bundt CakeCourse: Dessert
The perfect spring time treat to pair with your morning coffee!
1 c. Butter
1/2 tsp. Salt
1/4 tsp. Baking Soda
1 C. Sour Cream
1/2 tsp. Lemon Extract
2 3/4 c. Sugar
2 tbsp. Lemon Zest
2 tbsp. Fresh Squeezed Lemon Juice
- Pre-heat the oven to 325°F and place the rack in the center of the oven.
- Spray the bundt pan with nonstick cooking spray and lightly flour the bundt pan.
- In a large bowl, whisk the dry ingredients together as well as the lemon zest.
- Using a KitchenAid or a standing/hand mixer cream together the butter and sugar with the paddle attachments. Mix until ingredients appear to be light and fluffy.
- Add each egg one at a time and mix each egg thoroughly.
- Now set the mixer speed on slow and alternately add half of the flour mix and half of the sour cream. Add in the remaining flour, sour cream and lemon extract and lemon juice. Be sure not to over mix.
- Pour the batter into the prepared bundt pan.
- Place on middle rack for 1 hour & 15 minutes. Test with a toothpick, if it comes out clean the cake is done! Leave in and monitor if toothpick has batter on it.
- Allow to cool for 15-20 minutes before removing cake from bundt pan. Once cool, turn cake upside down onto wired rack to continue to cool.
- Once completely cool, sift 1/4c. powdered sugar over the cake!
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