Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Fine sea salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 2 cups Granulated Sugar (for cake batter)
  • 4 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 4 tbsp Fresh Lemon Zest (from 4 medium lemons)
  • 1 cup Full-fat Sour Cream, room temperature
  • 1/4 cup Fresh Lemon Juice (for cake batter)
  • 1/2 cup Granulated Sugar (for syrup soak)
  • 1/4 cup Water (for syrup soak)
  • 1/4 cup Fresh Lemon Juice (for syrup soak)
  • 2 cups Icing Sugar (Confectioners' Sugar), sifted (for glaze)
  • 3 – 5 tbsp Fresh Lemon Juice (for glaze)

Instructions:

  1. Prep the Pan: Preheat oven to 350°F (175°C). Liberally grease a 10 or 12-cup Bundt pan with softened butter or baking spray. Dust thoroughly with flour, tapping out the excess.
  2. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter, 2 cups granulated sugar, and lemon zest on medium speed for 5–7 minutes until very pale and fluffy. Scrape down the bowl frequently.
  4. Incorporate Eggs: Add the 4 eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Alternate Wet and Dry: Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the sour cream and half of the lemon juice. Repeat with the remaining dry and wet ingredients, mixing only until just combined. Do not overmix.
  6. Fill and Bake: Scrape the batter evenly into the prepared Bundt pan. Tap the pan gently to release air bubbles. Bake for 50–60 minutes, or until a long wooden skewer inserted into the thickest part comes out clean.
  7. Make the Syrup: While the cake is baking, combine 1/2 cup sugar and 1/4 cup water for the soak in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and stir in 1/4 cup fresh lemon juice. Keep warm.
  8. Soak the Cake (Crucial): Immediately upon removing the cake from the oven, place it on a wire rack (still in the pan). Use a wooden skewer to poke deep holes all over the top surface (the bottom of the finished cake). Slowly and evenly pour the warm lemon syrup over the hot cake, allowing it to absorb into the holes. Let the cake cool in the pan for 15–20 minutes.
  9. Invert and Cool: Carefully invert the cake onto the wire rack. Allow it to cool completely before glazing.
  10. Prepare Glaze: Whisk the sifted icing sugar with 3 tablespoons of lemon juice. Add the remaining juice slowly until you reach a thick, pourable consistency.
  11. Glaze and Finish: Place the wire rack over a baking sheet. Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for 15–20 minutes before serving.