Servings: 12 slices

Ingredients:

Cake:

  • Butter, softened to room temperature (1 cup / 2 sticks)
  • Granulated sugar (2 cups)
  • Lemon zest (2 tablespoons)
  • Large eggs (4)
  • Salt (3/4 teaspoon)
  • Baking powder (2 teaspoons)
  • All-purpose flour (2 3/4 cups)
  • Cornstarch (3 tablespoons)
  • Milk, whole or 2% (1/2 cup)
  • Fresh lemon juice (1/4 cup)
  • Sour cream (1/4 cup)
  • Vanilla extract (1 teaspoon)

Lemon Icing:

  • Powdered sugar (1 1/2 cups)
  • Fresh lemon juice (2-3 tablespoons)
  • Lemon zest (1 teaspoon)

Directions:

Cake:

  1. Preheat oven to 350°F
  2. Cream butter until light and fluffy, approximately 1-2 minutes using a standing or handheld mixer
  3. Mix in granulated sugar and lemon zest until well combined
  4. Add eggs one at a time, beating thoroughly after each addition
  5. Whisk together salt, baking powder, flour, and cornstarch in a separate bowl and set aside
  6. Combine lemon juice, milk, and vanilla extract
  7. Alternately add flour mixture and milk mixture to butter mixture, beginning and ending with flour; mix until just combined
  8. Fold in sour cream until just combined
  9. Thoroughly grease bundt pan and distribute batter evenly
  10. Bake 45-55 minutes, or until a cake tester emerges clean
  11. Cool 10-15 minutes, then invert onto a wire rack or plate to finish cooling

Icing:

  1. Whisk powdered sugar, lemon juice, and lemon zest together
  2. Drizzle over cooled cake
  3. Allow icing to set for approximately 5 minutes before serving

Notes:

  • Greek yogurt may be substituted for sour cream
  • Some moisture on the cake tester is acceptable; baking time may vary by oven