My grandmother's lemon cake was heaven in a slice. It was rich and fluffy and sweet, with just the right amount of tartness. But, it was also tinged yellow with food coloring and drenched in a sticky, sugary glaze.
My cake is also moist, sweet, and lemony - but with less sugar and butter. I use whole grain flour plus fresh lemons and sour cream - but no food coloring. This cake is delicious on its own, but can also be served with freshly whipped cream and fresh berries. —Nicole Aandahl
1 bundt cake
whole grain flour, like King Arthur's Sprouted Wheat
freshly squeezed lemon juice
zest of 2 lemons
sour cream, at room temperature
organic cane sugar
eggs, at room temperature
In This Recipe
Preheat oven to 350 degrees.
Thoroughly and generously butter a bundt pan.
In a large bowl whisk together the flour, baking powder, baking soda, and lemon zest. Set aside.
In the bowl of a standing mixer, or in a large bowl using an electric hand mixer, beat the sugar into the butter and sour cream until fluffy. Beat in the honey until well incorporated. Then beat in the eggs, one at a time. Finally, beat in the vanilla extract until you have a smooth consistency.
Slowly mix the flour into the butter/egg mixture until it is a smooth batter.
Pour the batter into the prepared bundt pan. Bake for 45-50 minutes - to check, insert a toothpick into the center. If it comes out clean, the cake is done.
Remove the cake(s) from the oven and let cool on a rack for 10-15 minutes. Carefully loosen the sides with a butter knife and turn the cake out on a cake plate or platter. Let cool completely, then slice and serve.