Being in a business where your clients are bakeries has many privileges. One of these is getting delicious treats every time you visit them. One of my favorites was from a bakery that used to be in Inglewood, California, called Kream Krop Bakery. Unfortunately, they went out of business. But, they used to make this amazing Lemon Cake. I used to love it so much, the flavor is still on my mind. So I decided to try and make one myself. This lemon bundt cake is so good. If you are looking for a light and fluffy cake, this is probably the cake for you. It is so ridiculously soft, moist and packed with lemony flavor. The lemon glaze on top really brings this cake over the top and really packs a big bunch of lemony flavor. The cakes delicious on it’s own but the glaze is totally and completely necessary! It's a perfect dessert for those spring days, for breakfast, or even as a snack. If you love lemon, you absolutely need to make this.
3 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup mazola oil
2 tablespoons lemon zest
2 tablespoons lemon extract
1/2 tablespoon vanilla extract
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F. Spray a bundt pan with cooking spray; set aside.
In a large bowl, add the eggs, sugar, sour cream, and whisk with a hand mixer until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, vanilla extract, and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined, don’t over mix.
Put the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 50 minutes.
Remove cake from oven and allow to cool in the pan for at least 30 minutes before turning out onto a plate to cool completely before glazing.
In the meantime, in a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.
Evenly drizzle glaze over cake before slicing and serving.