Handle the Heat · by Tessa Arias★ 5.0 (11)
Lemon Bundt Cake
NUTRITION · PER SERVING80M COOK
CAL 31%·PRO 14%
CARBS 78G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC18G OTHER58G TOTAL SUGAR
FAT 31G46% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and tender lemon Bundt cake with fresh lemon flavor throughout, topped with a simple lemon glaze. Buttery and rich, perfect for spring and summer occasions or any time you want an elegant showstopper dessert.
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View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/2 cups (170 grams) cake flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 1/2 cups (500 grams) granulated sugar
- 4 tablespoons fresh lemon zest (from about 6 lemons)
- 4 tablespoons fresh lemon juice (from about 2 lemons)
- 8 large eggs, (at room temperature)
- 1/2 cup (120 grams) sour cream*, (at room temperature)
- 4 sticks (452 grams) unsalted butter, (melted and cooled)
- 2 1/2 cups (313 grams) powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk or cream
At a glance
PER SERVING · TIME 80M
CAL 31%·PRO 14%
CARBS 78G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC18G OTHER58G TOTAL SUGAR
FAT 31G46% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 214mg
- Total sugar
- 58g
- Added sugar
- ≥58g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.