Ridiculously Easy Lemon Sour Cream Bundt Cake

5 from 1 vote

Ridiculously Easy Lemon Sour Cream Bundt Cake

With a double layer fabulous lemon flavor, this moist, tender Lemon Sour Cream Tea Cake comes together quickly with just one bowl and no mixer needed!

Prep Time15

Cook Time1

Total Time1 15

Course: Cake, Dessert

Cuisine: American

Keyword: Lemon Sour Cream Tea Cake, Ridiculously Easy

Servings:

Calories: 433kcal

Author: Chris Scheuer

Ingredients

For the cake batter:

1 cup neutral flavored oil I use avocado or sunflower oil
1 ½ cups granulated sugar
2 large eggs
⅔ cup milk I use whole milk
1 teaspoon vanilla extract
finely grated zest from 3 large lemons
2 teaspoons baking powder
½ teaspoon kosher salt
2 ½ cup all-purpose flour
1 cup sour cream

For the lemon glaze:

¾ cups powdered sugar
¼ cup lemon juice

US Customary - Metric

Instructions

For the prep:

Preheat the oven to 325ºF.
Spray a 10-12 cup Bundt or tube pan generously with baking spray then rub the interior with a small piece of paper toweling to make sure all the crevices are coated. Spray lightly one more time. Set aside.

For the cake batter:

In a medium-large bowl, whisk together the sugar and the oil. The texture will be a little sandy at this point.
Add the eggs, one at a time, whisking for 30 seconds after each addition. Add the milk and vanilla. Stir until nice and creamy.
Add the lemon zest, baking powder and salt, stirring until incorporated.
Add the flour, and stir just until it disappears. Lastly, add the sour cream and stir to create a nice smooth texture.
Scrape the batter into the prepared pan and bake for 50-60 minutes until the cake is nicely domed and the top is a beautiful golden brown. If you notice the top edges of the cake getting golden brown before the top, just pull up the foil around the edges of the pan for the last 5-10 minutes.
You can use a toothpick to determine doneness - it should come out clean when interested into the center of the cake. The BEST way to test the doneness is with an instant thermometer. The temperature will read 200-205˚F when perfectly done.
Transfer the cake to a wire rack and allow to cool for 20 minutes, then flip it out onto a wire rack that has been placed on top of a piece of foil or parchment paper (this will catch the drips when you glaze the cake). If you use a tube pan, you’ll flip it twice so that the domed up is up. With a Bundt cake pan, the top will become the bottom of the finished cake.
While the cake is resting in the pan, make the lemon glaze.
Cool for an hour before finishing with the lemon glaze. . Once the cake has cooled for about an hour, mix together the ingredients for the glaze. Add more powdered sugar as needed to reach desired consistency. If you have leftover glaze, wait a few minutes for the first layer of glaze on the cake to harden a little and then just add another layer. You can continue doing this until you use all of your glaze.

For the lemon glaze:

Combine the powdered sugar and lemon juice in a medium size bowl or measuring cup. Whisk until smooth. If you have some stubborn little lumps, you can microwave the glaze for 20 seconds then stir again.

To finish:

Brush the lemon glaze all over the cake. Keep going over the cake until you use it all.
Allow the cake to come to room temperature, undisturbed then store under a cake dome or in a storage container.
This cake freezes well!

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition