Lon Bundt

Here comes the sun! Who isn’t ready for a little brightness in their life?

Lemon cakes are like a ray of instant sunshine. While we’ve provided a clear lemon glaze recipe below, we encourage you to play around with your topping. Lemon curd? A sour cream glaze? Candied Meyer lemon slices? Strawberry compote? The options are endless!

1 c. butter, softened

3 c. sugar

6 eggs, room temperature

5 T lemon juice

2 T lemon zest

1 tsp. vanilla

3 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 1/4 c. sour cream

Preheat oven to 350ºF.

Use shortening to grease your 10” bundt pan, then dust with flour. Shake away any excess.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating until combined. Stir in lemon zest and juice. In a separate bowl, whisk together flour, baking soda and salt. Add to wet mixture in three batches, alternating adding sour cream. Beat until just combined.

Pour into prepared bundt pan.

Bake for 55 minutes, or until tester comes out clean.

Let cool on a wire rack for 10 minutes. Invert onto wire rack and remove pan. Let cool completely. Glaze, if desired – recipe below. (adapted from Taste of Home)

1 c. sugar

1/4 c. lemon juice

1/4 c. water

2 tsp. lemon zest

Combine ingredients in a saucepan. Bring to a boil. Reduce heat, and simmer until sugar has fully dissolved, stirring occasionally.

Remove from heat and allow to cool completely. (adapted from The Kitchen Whisperer)