Zest your lemons to capture the vibrant citrus oils that will explode with flavor in your cake.
Beat softened butter and sugar until light and fluffy, creating a perfect base for your lemony batter.
Add eggs one at a time, ensuring each is fully incorporated before adding the next, for a smooth and airy texture.
In a separate bowl, whisk together flour, baking powder, and salt. This prevents overmixing and ensures a tender cake.
Alternate adding the dry ingredients and your chosen liquid (milk, buttermilk, or sour cream) to the wet mixture.
Don't forget your star ingredient! Fold in the lemon zest and fresh lemon juice for a burst of citrusy goodness.
Pour the batter evenly into your greased and floured bundt pan, tapping it gently to remove air bubbles.
Bake at the recommended temperature for your specific pan size (usually around 350°F for 40-50 minutes). A toothpick inserted in the center should come out clean.
While the cake cools, whip up a simple lemon glaze with powdered sugar and fresh lemon juice. Drizzle generously over the cooled cake for an extra citrusy punch!