@cookingwithtavia: soooo tender, so moist, melts in your mouth 😋🍋 Ingredients: • 1 cup (2 sticks) unsalted butter, softened • 2½ cups granulated sugar • 6 large eggs, room temperature • 3 cups all-purpose flour • ½ teaspoon baking soda • ½ teaspoon salt • 1 cup full-fat sour cream, room temperature • 2 tablespoons fresh lemon zest (about 2 lemons) • ¼ cup fresh lemon juice • 1 teaspoon vanilla extract • 1 teaspoon lemon extract Steps: 1. Preheat oven to 325°F. Grease and flour a Bundt pan thoroughly. 2. Cream the butter and sugar until light and fluffy. 3. Add eggs one at a time, mixing well after each addition. 4. In a separate bowl, whisk together the flour, baking soda, and salt. 5. In another bowl, combine the sour cream, lemon juice, vanilla, lemon extract, and lemon zest. 6. Alternate adding the flour mixture and sour cream mixture to the butter mixture, beginning and ending with the flour. Mix only until combined. 7. Pour the batter into the prepared Bundt pan and smooth the top. 8. Bake for 75-90 minutes, or until a toothpick inserted in the center comes out clean. 9. Let the cake cool in the pan for 15-20 minutes before turning it onto a wire rack. Lemon Glaze: • 2 cups powdered sugar • 3-4 tablespoons fresh lemon juice • 1 tablespoons vanilla extract • 1 teaspoon lemon zest • 1 tablespoon melted butter Whisk together the powdered sugar, lemon juice, zest, and melted butter until smooth. Add more lemon juice if needed to reach your desired consistency. Once the cake has cooled slightly but is still warm, pour the glaze over the top.

cookingwithtavia

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Wednesday 01 July 2026 03:09:26 GMT