Lemon Sour Cream Bundt Cake
I LOVE me some lemon. I’d honestly rather eat lemon than chocolate any day so I’m always looking for lemon dessert recipes. Put lemon in a bundt cake and I’m there. You know most people say bundt cakes aren’t the prettiest of cakes but I think they’re wrong. I like the homey feel of a bundt cake. Light touches of powdered sugar on top. Drizzles of icing dripping down the sides. The slightest bit of crust in every piece. The rustic look of a piece of cake. I love it all and I think it looks so pretty. So you can imagine what I immediately thought of when I found myself with a few lemons and sour cream in my house… you’re right. A bundt cake.
Last weekend, I made some cookies for my cousin’s engagement and needed my dad to take them with him to work in the morning so he could get them to my cousin. However, the cookies weren’t dry the night before so I had to wake up around 6am to get them all packaged. Now I’m the type of person who doesn’t go back to bed when I awake up. If I’m up at 6am, I’m up for the day. So I had a bit of time on my hands and decided to bake. I was headed to Indianapolis to spend the weekend with my boyfriend’s family so I thought a bundt cake would travel well and would be a nice treat to bring with me. Boy was I right. I had to drive 4 hours with this cake next to me.. with all of that lemon sugary goodness wafting into the air it was pure torture. This cake is absolutely delicious. It has just enough lemon in it and the sour cream makes it extremely moist. If you don’t want to use sour cream try it with yogurt instead!
Lemon Sour Cream Bundt Cake
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tbsp vanilla
- 1/4 cup lemon juice (from 2 lemons)
- 1 cup fat free sour cream
- 2 cups gluten free flour blend
- 1/2 tsp xanthan gum (if your blend doesn't already contain it)
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat oven to 375F.
- Zest lemons into a bowl and set aside.
- In a large bowl, whisk eggs and stir in sugar.
- Add lemon zest, vegetable oil, vanilla and lemon juice, and stir until combined.
- Then, mix in the sour cream.
- Add flour, xanthan gum (if using), baking powder, and baking soda and stir together.
- Spray the inside of a non-stick bundt pan with cooking spray and pour the batter into the pan.
- Bake for 35 minutes.
- Let cool in the pan for 10 minutes and then invert on a wire wrack to continue cooling. Sprinkle with powder sugar when cool and serve.
Nutrition
Source: Recipe adapted from Melanie Cooks
