1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
Zest of 1 lemon
Instructions:
1. Preheat and Prepare:
a. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Make the Lemon Cake:
a. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
b. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
c. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
d. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
e. Stir in the lemon zest and fresh lemon juice, ensuring the batter is well mixed and aromatic.
f. Pour the batter into the prepared bundt pan and smooth the top.
3. Bake the Cake:
a. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
b. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the Lemon Glaze:
a. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
5. Glaze the Cake:
a. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides.
Continued on next page (page 3)
