Description
This delightful lemon bundt cake is topped with a creamy lemon glaze and colorful sprinkles, perfect for any occasion!
Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons lemon zest (from 2–3 lemons)
- 1/2 cup vegetable oil
- 3 tablespoons rainbow sprinkles (plus more for decorating)
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9-10 cup bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, and oil.
- Add the flour mixture to the egg mixture, stirring until combined.
- Once the batter is mixed, gently fold in the rainbow sprinkles, then pour cake batter into the prepared bundt cake pan.
- Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool for about 5-10 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- In a large bowl, whisk together the powdered sugar, lemon juice, lemon extract, and vanilla extract, adding more lemon juice if necessary to reach your desired consistency.
- Drizzle the lemon glaze over the cake, then let it set for about 5 minutes before decorating with more sprinkles.
- Serve with a dollop of whipped cream and fresh raspberries, or a scoop of vanilla ice cream. Enjoy!
Notes
- This cake is perfect for birthdays and celebrations.
- Make sure to let the cake cool completely before drizzling the glaze.
- Feel free to add more lemon zest for an extra lemony flavor!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg