Nathan’s Lemon Bundt Cake

This beloved Bundt cake recipe is one of those dishes that friends always request whenever I ask, “Can I bring anything?” The reply is inevitably, “Yes, bring the lemon Bundt!” 

Enjoy this delightful treat, adapted from Nathan Turner’s "I Love California" cookbook.

Ingredients:

• For the Cake:

  • 1 cup (225 g) unsalted butter, at room temperature

  • 2¾ cups (470 g) granulated sugar

  • 6 large eggs

  • ⅜ cup (180 ml) plus 5 tablespoons (75 ml) lemon juice (about 4 lemons, divided)

  • 3 tablespoons freshly grated lemon zest

  • 3 cups (385 g) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup (240 ml) sour cream

• For the Glaze:

  • 2 cups (250 g) confectioners' sugar, sifted

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and thoroughly grease a nonstick 12-cup (2.8-L) Bundt pan.

2. Make the Batter:
   In a large bowl, use an electric mixer to cream together the unsalted butter and granulated sugar for about 3 minutes, or until fluffy. Add the eggs one at a time, beating well after each addition. Mix in ¾ cup (180 ml) of the lemon juice and the lemon zest.

3. Combine Dry Ingredients:
   In a separate bowl, stir together the all-purpose flour, baking soda, and salt. Gradually add this flour mixture alternately with the sour cream to the butter mixture, starting and ending with the flour. Mix until just combined.

4. Bake the Cake:
   Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 12 minutes. Carefully invert the cake to remove it from the pan and let it cool completely on the rack.

5. Prepare the Glaze:
   In a small bowl, whisk together the remaining 5 tablespoons (75 ml) of lemon juice and the sifted confectioners' sugar until smooth.

6. Glaze the Cake:
   Drizzle the glaze over the cooled cake and let it sit for about 15 minutes before serving.

Enjoy sharing this delicious Lemon Bundt Cake with friends and family, just like grandma used to make!

Recipe adapted from "I Love California" by Nathan Turner. Shop full cookbook at Buttercup Home!

Enjoy!

~ Megan