A bundt tin is one of those kitchen items that you use maybe once a year. It doesn’t nestle into any other stacked tins because it’s just so oddly shaped, and perhaps you’ve even gotten rid of one because you’ve thought, “I’m never going to use this.” You’re probably right, although I should warn you that this cake makes that tin worth keeping.
I don’t think I’ve ever made a bundt cake before, so I went with a simple flavor profile for the cake itself. The sour cream in this recipe makes the cake incredibly moist and just plain perfect. I also have to say it’s quite exciting getting to flip the baked cake over to reveal the molded shape. It’s the little things, right?
The citrus glaze I concocted for this cake is mouthwateringly good. You could even use the glaze on other types of cakes/loaves/cookies and pair it with all kinds of flavors.
Here is the recipe in printable form. Enjoy!
Sour Cream Bundt Cake with Citrus Glaze
Prep time: 20 minutes | Bake time: 50-60 minutes | Yields: 1 bundt cake
For the batter:
- 9 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 3/4 cup flour, sifted
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 2/3 cup sour cream
For the glaze:
- 1 1/2 cups confectioner’s sugar
- Pinch of orange zest
- Pinch of lemon zest
- 1 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
Grease and lightly flour a bundt tin. Preheat oven to 350°F. Use an electric mixer to beat butter and granulated sugar in a large bowl until light and fluffy. Add half of beaten eggs into the mixture and beat well. Repeat with second half of eggs. Add vanilla extract.
Mix sifted flour, baking powder, and salt together in a separate bowl. Stir half of it into the butter mixture with half of the sour cream. Beat well. Add remaining ingredients and mix well. Spoon into the bundt pan and level batter with a spatula.
Bake for 50-60 minutes, or until golden brown. Let cake cool in tin for 5 minutes, then transfer to a cooling rack.
Next, mix glaze ingredients in a small bowl until blended. Pour or brush over cake immediately.
From Scissors & Sage
I do have an old beautiful copper bundt pan in my upper cupboard! I forget why I bought it but I do remember it was around 30 years ago…something to do with my Natural Gourmet Cooking School days! I think I’ll dust it off and give this recipe a whirl! Thanks, Victoria!
Let me know how it goes!
Yum!! Beautiful, too!
Thanks, Em! See you so soon!
Goodness gracious! I THOUGHT I had a bundt pan!!! It is just a big copper bowl that now I recall I bought to beat egg whites! WHAT?? I may have to use a cheesecake pan. Ridiculous!
I am feeling quite discouraged. Lesson learned…when you THINK you have an old and special bakeware item buried in the upper recesses of your cabinet, one that is quite connected to the actual recipe…as in bundt cake/ bundt pan… do check before you purchase and line up all your ingredients!!! What should I call this? Sour Cream Springform Pan Cake with Citrus Glaze… mercy me!!!
I am very interested in hearing how this turns out, Mel! Send me a picture of the end result. Note that baking time may be different!
Yield: One Sour Cream Springform Pan Cake! Will not be pretty!!! I’m sure it will be delicious, though! Ian’s Midwestern mom would be aghast!
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