Meyer Lemon Bundt Cake

• Vegetarian

• Produce

  • 1 1/2 tsp Lemon

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/2 tsp Lemon extract
  • 2/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 3 tbsp Milk or cream
  • 1 cup Sour cream

Found on sugardishme.com

Description

Ingredients

• 1½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 1 cup granulated sugar
• 3 eggs
• 1½ teaspoons lemon zest (zest from 2-3 lemons)
• ½ cup vegetable oil
• ½ teaspoon vanilla
• ½ teaspoon lemon extract
• For the Glaze:
• ⅔ cup powdered sugar
• 3 tablespoons milk or cream
• 1 tablespoon fresh lemon juice

Directions

• Preheat the oven to 350°F. Grease and flour a bundt pan.
• In a large bowl sift together the flour, baking powder, and salt.
• In another medium sized bowl whisk together the sour cream, sugar, eggs, lemon zest, oil, vanilla, and lemon extract.
• Add the wet ingredients to the dry, and stir until just combined.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool for 5-10 minutes before turning it out of the bundt pan onto a serving dish.
• Whisk together the powdered sugar, milk or cream, and lemon juice. Drizzle the glaze over the cake and let it set up before slicing to serve.