Lemon Bundt Cake

YUMMLY(1)
11Ingredients
80Minutes
380Calories

Description

Bright and tangy, this lemon bundt cake is a showstopping summertime (or anytime!) dessert. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
  • 3/4 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 lemons (large)
  • 1/3 cup sour cream
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
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    Directions

    1. Preheat the oven to 350° F.
    2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
    3. Place the butter, sugar, lemon zest, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
    View 7 More StepsDiscover more recipes from Yummly

    NutritionView More

    380Calories
    Sodium13% DV310mg
    Fat23% DV15g
    Protein12% DV6g
    Carbs19% DV58g
    Fiber8% DV2g
    Calories380Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol105mg35%
    Sodium310mg13%
    Potassium135mg4%
    Protein6g12%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber2g8%
    Sugars31g62%
    Vitamin A10%
    Vitamin C35%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    FlyFoodLover a month ago
    I have no idea how this cake is going to work out. It is still in the oven. There are so many mistakes in this recipe and I didn't see that until I was part way through mixing it. 1) Is it really supposed to be 656 grams of sugar? This is over 3 cups. 2) Is there supposed to be canola oil? It is mentioned in the instructions. 3) Do I use all or any of the lemon juice? Only the rind is included in the directions. 4) Is it whole milk or buttermilk (as stated in the instructions). I will let you know if it worked for me. I used the juice and buttermilk but no oil. Fingers crossed. (Next day) I just tried the cake and it tastes quite good despite all of my issues with the recipe. So I changed my rating from a one to a three star. I think a lemon glaze on the top would be helpful if you wanted it a bit sweeter. It is a very dense cake but with a lemony flavour.

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