Fresh Citrus Cake (Print Version)
# Ingredients:
01 -
1 cup of softened butter.
02 -
2 teaspoons of vanilla.
03 -
2 cups of granulated sugar.
04 -
4 eggs.
05 -
½ cup freshly squeezed lemon juice.
06 -
1 tablespoon of lemon zest.
07 -
½ teaspoon of salt.
08 -
½ teaspoon of baking soda.
09 -
1 teaspoon of baking powder.
10 -
2¾ cups of all-purpose flour.
11 -
1 cup of sour cream.
12 -
3-4 tablespoons of lemon juice for the glaze.
13 -
1 teaspoon of lemon zest for the glaze.
14 -
1½ cups of powdered sugar for the glaze.
# Instructions:
01 -
Start by setting your oven to 350°F and preparing a bundt pan with grease.
02 -
In a bowl, stir together salt, baking soda, baking powder, and flour.
03 -
Whip the butter with the sugar until it’s light and fluffy.
04 -
Drop in eggs one by one. Make sure each is well mixed before adding the next.
05 -
Blend in sour cream, lemon juice, lemon zest, and vanilla extract.
06 -
Slowly add the dry mixture into the wet one and stir until smooth.
07 -
Pour the batter into the bundt pan and bake for around 50 to 60 minutes. Use a toothpick to check if it’s ready—if it comes out clean, you’re good!
08 -
Let the cake sit for about 15 minutes to cool down a bit. Then carefully take it out of the pan.
09 -
Mix together powdered sugar with lemon juice and zest until smooth, then drizzle on the cake.
# Notes:
01 -
Use ingredients that aren’t cold for better mixing.
02 -
Fresh lemons will give you the most vibrant flavor.