Lemon Sour Cream Bundt Cake with Lemon Drizzle

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!)

1 1/2 cups sugar

Cream together butter and sugar until smooth.

Add 1 teaspoon vanilla

1/2 teaspoon 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.

Chop lemon zest into small pieces.

Add 3 large eggs
(room temperature)

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.

Mix well.

Add 1/2 cup sour cream

Fold into mixture.

Place in a well greased and floured bundt pan.

Spread the batter around the pan evenly.

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

And the mixer paddle….

And the mixing bowl?

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

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.

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

Definitely Heaven on a fork.

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.