Lemon Sour Cream Bundt Cake with Lemon Drizzle

by Sherry Riter in Cake,Cooking  ,Dessert,Food,Fruit,Recipe

I must warn you…You will drool.

This cake is also addictive and you will not be able to control yourself from having more than one slice.

For all those times you wanted a piece of cake so delicious that it was beyond words and all description, I present my private recipe for a Lemon Sour Cream Bundt Cake with Lemon Drizzle.

It is awesomely phenomenal.

That’s not bragging.

It is simply a fact that you will be unable to deny.

 


Lemon Sour Cream Bundt Cake


(my recipe)

Preheat oven to 350 degrees.

1 stick butter
(at room temperature – no microwave shortcut to warm it!)

butter

1 1/2 cups sugar

sugar

Cream together butter and sugar until smooth.

Add 1 teaspoon vanilla

vanilla

1/2 teaspoon lemon extract

lemon extract

1 1/2 tablespoons lemon zest.

Don’t use the white part of the skin of the lemon directly under the outer skin.

Don't get the white part of the skin of the lemon

Chop lemon zest into small pieces.

Add 3 large eggs
(room temperature)

eggs

Beat until smooth.

Beat until smooth.

In a separate bowl combine

1 1/2 cups flour

1/4 teaspoon baking soda

Then add this to the liquid mixture.

flour and baking soda

Mix well.

Mix well.

Add 1/2 cup sour cream

sour cream

Fold into mixture.

Fold into mixture.

Place in a well greased and floured bundt pan.

Place in a well greased and floured bundt pan.

Spread the batter around the pan evenly.

Spread the batter around the pan evenly.

What will I do with the little bit left on the sides of the spoon…

batter

And the mixer paddle….

I love batter!

And the mixing bowl?

more batter

I won’t tell you that I licked it because you would write and tell me that I am going to die because I ate raw egg.

Bake for 55 minutes and test doneness with a toothpick to ensure it comes out clean.

Cool completely.

Lemon Drizzle

2 cups of confectioners sugar

2-4 tablespoons of water

1 tablespoon lemon zest

ingredients for drizzle

Beat until smooth.

If too thick, add more water one drop at a time.

If too loose, add confectioners sugar one teaspoon at a time.

Drizzle on top of Lemon Sour Cream Bundt Cake.

Let the drizzle drip into the middle of the cake.

Let the drizzle drip down the sides.

Yummy.

Delicious.

Don't you want a piece of cake?

Crunchy on the outside and absolutely moist, lemony and so perfect inside!

 Lemon Sour Cream Bundt Cake with Lemon Drizzle

Definitely Heaven on a fork.

Can you taste it?

I would write more, but you’ll have to excuse me while I have another piece of cake!
 

Lemon Sour Cream Bundt Cake

(my recipe – Crunchy on the outside and absolutely moist, lemony and so perfect inside!)

Preheat oven to 350 degrees.

Ingredients:

1 stick butter (at room temperature – no microwave shortcut to warm it!)
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 tablespoons lemon zest
Add 3 large eggs (room temperature)
1 1/2 cups flour
1/4 teaspoon baking soda
1/2 cup sour cream

Directions:

Cream together butter and sugar until smooth. Add vanilla and lemon extract. Peel the skin of a lemon to create zest. Don’t use the white part of the skin of the lemon directly under the outer skin. Chop lemon zest into small pieces. Add zest to mixture. Add eggs. Beat until smooth. In a separate bowl combine flour and baking soda. Add this to the liquid mixture. Mix well. Fold sour cream into mixture. Place in a well greased and floured bundt pan. Spread the batter around the pan evenly. Bake for 55 minutes and test doneness with a toothpick to ensure it comes out clean. Cool completely (I leave mine in the pan) Add Lemon Drizzle.

Lemon Drizzle

Ingredients:

2 cups of confectioners sugar
2-4 tablespoons of water
1 tablespoon lemon zest

Directions:

Beat sugar, water and lemon zest until smooth. If too thick, add more water one drop at a time.
If too loose, add confectioners sugar one teaspoon at a time. Drizzle on top of Lemon Sour Cream Bundt Cake. Let the drizzle drip into the middle and sides of the cake.

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 39 comments… read them below or add one }

1 Marlene March 18, 2011 at 4:34 am

That cake looks AMAZING!!!!!

Reply

2 Marlene March 18, 2011 at 4:34 am

That cake looks AMAZING!!!!!

Reply

3 Nick Thomas March 18, 2011 at 5:00 am

You sold me, I heading to the kitchen!

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4 N. Nicholes March 18, 2011 at 5:24 am

This looks absolutely divine! I just baked a Red Velvet Cake and a Cream Cheese Pound Cake earlier this week, and I won't tell you that neither are left. Good cake is fantastic! Now, I'll just copy this recipe and move to my little corner of the kitchen.

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5 Penny March 18, 2011 at 5:44 am

You're right, I did drool!
Any idea how much 'one stick' of butter is in grams or ounces?
We use grams here but I think you use ounces
Would LOVE to make this cake

Reply

6 TJ March 18, 2011 at 5:51 am

wow, one of moms favorite, I could smell the lemon cake and my mouth drooled!! Bring me some

mom

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7 Shabby Soul March 18, 2011 at 12:11 pm

This cake looks WONDERFUL!!! I can't wait to try it!

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8 The Zany Housewife March 18, 2011 at 7:30 pm

And now I have an idea of what to do with all these lemons in my kitchen. Looks great Red. :)

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9 katlupe March 18, 2011 at 8:18 pm

I think this post is illegal. Because you are torturing me! I now will have to go to the store to get the ingredients to make this, plus a bundt pan.

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10 The Redhead Riter March 18, 2011 at 9:47 pm

Penny,

A stick of butter is 4 oz which is 113 grams

:o)

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11 The Redhead Riter March 18, 2011 at 9:50 pm

Thank you Marlene, Nick, N Nicholes, Shabby Soul and The Zany Housewife!

Katlupe, I totally laughed out loud! It will be worth the trip to the store.

TJ, How many pieces? One, two or three? LOL

Reply

12 Katherines Corner March 19, 2011 at 2:12 am

excellent, amazing,yummy,DELISH!!!
hugs and happy spring!
P.S> lemon is one of my fav's

Reply

13 moonduster March 19, 2011 at 7:52 am

Thanks for sharing! The pictures are gorgeous! My mom used to make a lemon bundt cake that I adored as a child, so this has brought back memories. :)

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14 ruthhill74 March 20, 2011 at 4:09 am

Your pictures look out of this world! The recipe sounds good, but how could I not salivate after this recipe and want to make it now?

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15 Vivobello March 24, 2011 at 10:36 pm

damn, now I AM drooling. I don't want to make cake right now!! Ugh, what to do, what to do? I want this cake!

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16 Love the Decor! April 1, 2011 at 3:59 pm

In from Amanda's
Gotta make this yummy confection!!!

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17 Amanda @ Serenity Now April 2, 2011 at 2:05 am

That looks so scrumptious! Love the step by step photos. :) Thanks for sharing your recipe!

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18 Rebecca @ My Girlish Whims April 2, 2011 at 4:01 pm

This looks SOOOO YUMMY. love all the pictures of it. i'm hungry now hehe!!

PS: I'm doing a giveaway on my blog for $20 to my etsy shop, stop by and enter if you like pretty jewelry! :) http://mygirlishwhims.blogspot.com/2011/04/my-spring-fling-giveaway.html

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19 Amanda @ Serenity Now April 2, 2011 at 7:12 pm

Wanted to let you know I featured this post today! :) Thanks again for linking up!

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20 mom2kiddos July 5, 2011 at 6:47 am

I'm definitely salivating after looking at those pictures. How much is 1 stick of butter in grams? They don't sell them by sticks here in Malaysia. Thanks for sharing this. Saying Hi from Time Travel Tuesday

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21 By Word of Mouth Musings July 5, 2011 at 11:22 am

Knew I should have stayed away from this post til later ;)

Thanks for linking up to Time Travel Tuesday today, it really means a lot to have your support … and having a chance to read posts that have been and gone is like curling up with a favorite magazine!
Have a wonderful day!
http://www.bywordofmouthmusings.com/2011/07/time-travel-tuesday.html

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22 Karen July 5, 2011 at 1:41 pm

I just had breakfast, but now I think I need some cake! Wow that looks yummy!!!!

Stopping by and following, liking, tweeting, stumbling, and digging on Time Travel Tuesday!
http://practicalfrugality.blogspot.com/2011/06/why-book-reviews-are-important.html

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23 JDaniel4's Mom July 5, 2011 at 7:01 pm

Yum! This looks really wonderful! With cup of tea it would be perfect.

Stopping from Time Travel Tuesday!

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24 Liz August 21, 2012 at 6:15 pm

Hello. I just made your cake. The batter is incredible. However, the cake did not bake nearly as high as yours did shown in the pictures. I used 1/4 tsp baking SODA as mentioned above. Coud that be a typo? Maybe 1 tsp of baking soda?

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25 The Redhead Riter August 22, 2012 at 7:23 am

Hi Liz,

There are several things that can affect the height of the cake.

  • Did you let the eggs and butter get to room temperature naturally?
  • Did you fold the sour cream into the batter instead of stirring it?
  • I’m at about 170 feet above sea level now and was 463 feet above sea level when I lived in Texas. Do you live at a higher altitude? When baking at higher altitudes, you can do a few things to counteract the difference
  • Increase flour by 1 tablespoon per cup of flour at 3,500 ft; add 1 tablespoon per each 1,500 rise in altitude
  • Increase oven temperature by about 25°F, or increase baking time by 10 to 15 minutes

I hope that helps!!!

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26 Jeanette @ Creating a Life February 15, 2013 at 4:34 pm

This looks heavenly! Visiting and pinning from Diana Rambles.

Jeanette @ Creating a Life

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27 Sherry Riter February 15, 2013 at 5:00 pm

Thank you so much Jeanette! Don’t eat too much at once! LOL

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28 Shannon February 16, 2013 at 6:27 pm

This look just soo good! I love lemon!!! I can’t wait to try this recipe. Thanks so much for sharing:)

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29 Sherry Riter February 16, 2013 at 8:09 pm

My pleasure Shannon! I’m sure you will love it because this cake is one of my very favorites!

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30 Diana Rambles February 21, 2013 at 8:11 pm

WOW! I love lemon and I can tell this would melt in my mouth!!

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31 Sherry Riter February 21, 2013 at 8:18 pm

It melts so fine LOL Honestly, I was never able to eat just one piece. Zero self-control around this cake.

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32 Deby September 1, 2013 at 11:35 am

Hi there, what size bunt pan did you use in your beautiful lemon cake? Thanks Deby

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33 Sherry Riter October 13, 2013 at 10:57 am

Deby, I just saw your comment! Sorry I am so late in replying!

I use a standard bundt pan and actually love the silicone bundt pan the most! Super easy clean up because all I have to do is flip it inside out!!! Woohoo! :P

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34 abby December 28, 2013 at 10:40 am

Hello! Just made this recipe and I learned the hard way that it does not fit a standard bundt pan. I had to double the recipe halfway through making it. I didn’t see that you mentioned that in the recipe but thought I’d share that helpful hint to anyone else who wants to make this cake.

Can’t wait to taste it – it is making my kitchen smell divine as I write this!

Cheers!

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35 Sherry Riter February 9, 2014 at 2:06 pm

Abby, I use a standard bundt pan. If I doubled the recipe, it would flow completely over and spill into the oven because that is too much batter for a regular bundt pan. :)

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36 Lori April 20, 2014 at 2:54 am

Hi! Did you use cake flour or all purpose? My cake didn’t rise as high either but I used AP flour. If you used cake flour, maybe that makes the difference??

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37 Sherry Riter May 2, 2014 at 7:34 am

I used all purpose flour, Lori. Maybe the difference is the elevation. Try adding a tiny bit more baking powder. :)

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38 Tia June 30, 2014 at 2:59 pm

can i make this recipe in a cake pan? i love your blog! the pictures are big and clear, its wonderful!

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39 Sherry Riter July 1, 2014 at 11:05 am

I’ve never made it in a cake pan, but I’m sure if you adjust the cooking time it should be fine. :)

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