I met my soul sister only a few years ago, we’re constantly encouraging one another between recipes, health, fitness and creating a warm environment for our families. I had some friends over for dinner last week and she stole the show with her delicious lemon bundt cake. It had the perfect balance of sweet and tanginess.


1 cup unsalted butter (2 sticks)

2 1/2 cups granulated sugar

6 large eggs

3 cups all purpose flour

2 tbsp finely grated lemon zest

1/3 cup fresh lemon juice (approximately 2 lemons)

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

Preheat oven 350 F (175C)

Lemon syrup

1/2 cup fresh lemon juice

1/2 cup granulated sugar

Combine the 2 ingredients in a small saucepan over medium heat. whisk mixture until sugar is absorbed.


1- Butter and flour a 12 cup bundt pan, set a side.

2- In a medium bowl, whisk flour, lemon zest, baking soda and set a side.

3-In an electric mixer, beat butter and sugar until light and fluffy, 4-5 minutes.

4-Add eggs, one at a time, beating well after each addition, mix in lemon juice.

5-Reduce mixer speed to low and alternate adding flour mixture and sour cream, beginning and ending with flour mixture.

6-Mix until just incorporated (do not over mix).

7-Scrape down the sides of the mixer, pour batter into the baking pan and firmly tap pan (picking up 2-3 inches off the counter and dropping pan back on the counter) to remove any air bubbles.

8-Bake until toothpick comes out clean, 55-50 minutes.

9-Allow cake to cool before cutting (30 minutes)

10-Poke holes all over the cake and brush with lemon syrup. If cake doesn’t absorb all the syrup, wait 20 minutes and add the rest.



Written by nadaskitchen

Thank you for visiting my blog. If you have any questions, please don't hesitate to ask, I'm usually really quick with replies. Happy Cooking!!!

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