Lemon Sour Cream Bundt Cake
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_off.png "4 Stars")
3.18
Loading...1 Hour, 40 Min
10 to 12
Servings
12
ingredients
Here’s a delicious recipe for Lemon Bundt Cake! Bright citrus and the creamy flavor of Sour Cream from V&V Supremo® make this cake perfect for your Easter brunch.
Ingredients
Lemon glaze:
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4 Tbsp. unsalted butter
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⅓ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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½ cup confectioners sugar
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1 Tbsp. fresh lemon juice
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1 Tbsp. lemon zest
Bundt cake:
5 Steps to complete
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1In a small sauce pan; melt butter over medium heat. Stir in sour cream and sugar. Add lemon juice and lemon zest. Cook for 2 to 3 minutes and remove from heat. Set Lemon Glaze aside until needed.
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2Preheat oven to 350°F. Lightly oil Bundt pan with cooking spray and set aside until needed.
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3Combine cake mix, Sour Cream, eggs, oil, and lemon juice in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Fold in lemon zest and pour cake batter into prepared Bundt pan. Bake cake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
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4Cool on a wire rack for 15 minutes, remove cake from pan, carefully turn cake right side up, and let cake cool completely.
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5Drizzle Lemon Glaze over cake and allow it to drip down all sides. Slice Lemon Sour Cream Bundt Cake, serve, and enjoy!
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