🍋 1950s-Style Lemon Sunshine Bundt Cake
This cake is a bright, buttery homage to the lemon desserts of my childhood—dense like a pound cake, but with the lightness of chiffon, and glazed to glossy perfection. A perfect road trip snack, celebration centerpiece, or just-because bake.
Yield & Timing
| Serves | Prep Time | Cook Time |
|---|---|---|
| 12 | 20 min | 50–55 |
Ingredient Line-Up
Cake:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream
Lemon Syrup:
- 1/4 cup fresh lemon juice
- 1/4 cup sugar
Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
Tips & Variations:
- Try swapping sour cream for Greek yogurt for a slight tang
- Add a poppyseed or fresh herb (like thyme) for a twist
- Pairs perfectly with tea or a floral gin cocktail
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a mixer, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well. Add zest, lemon juice, and vanilla.
- Add dry ingredients alternately with sour cream, starting and ending with flour. Mix just until combined.
- Pour batter into prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, combine lemon juice and sugar for syrup. Brush over cake.
- Once cooled completely, whisk glaze ingredients and drizzle over the top.