Cookin with Jenni
Lemon Pound Bundt Cake
this lemon bundt cake is soft and moist.
Ingredients
ingredients
- 250 g unsalted butter (room temperature)
- 300 g sugar
- 4 large eggs
- 350 g all-purpose flour
- 10 g baking powder
- 2 g salt
- 200 g Greek yogurt (or sour cream)
- 2 lemon zest
- 60 g fresh lemon juice
- 150 g powdered sugar
- 30 g fresh lemon juice
Directions
- 1
Preheat oven to 170°C (top & bottom heat). grease and flour your Bundt pan very well.
- 2
In a bowl, combine the sugar and lemon zest. Rub them together with your fingers for 1-2 minutes until the sugar feels slightly damp and smells very fragrant.
- 3
Add the softened butter to the lemon sugar. Beat 3-5 minutes until very pale and fluffy.
- 4
Add eggs one at a time, mixing well after each addition.
- 5
Mix in sour cream and lemon juice until smooth.
- 6
Add flour, baking powder, and salt. Mix just until combined. Do not overmix.
- 7
Pour batter into the pan and bake 50–60 minutes, or until a skewer comes out clean
- 8
Let cool for 15 minutes then remove from the pan.