Friday, May 15, 2015

Lemon Sour Cream Bundt Cakes

Yum
I am so happy today!
Today, my husband and I are going to pick up our college daughter after completing the spring semester of her sophomore year.  The nest will once again be full!  Each time we are all together feels like this numbered countdown before we are semi empty-nesters.  Don't get me wrong, I am totally looking forward to that new chapter, but it is kind of bittersweet.  One in college and one about to be a senior in high school makes you realize just how precious it is to have time altogether.  By the end of today, all the chickens will be back in the coop!  I know, enough of the bird references.  Back to celebrating with a simple sunshiny treat!


Lemon Sour Cream Bundt Cakes are so moist.  So pretty and simple made fancy in a mini bundt cake pan.  Can you make this recipe in a muffin tin?  Absolutely.  But, if you really want to take things to the next level...use the bundt pan.  You will love the sweet lemon flavor!



Dusted in powdered sugar and sprinkled with bits of lemon peels.
Gray skies or not, these Lemon Sour Cream Bundt Cakes bring the sunshine in!


adapted from Parade Magazine July 2010
Ingredients:
2 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, juiced and zested
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted
nonstick spray
powdered sugar for dusting and more lemon zest for decorating
Directions:
Preheat oven to 350 degrees.  Spray a mini bundt pan or muffin tin with nonstick spray.  In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Add the zest of 1 lemon.  In a small bowl, mix together sour cream, eggs, vanilla extract and melted butter.  Pour the wet ingredients over the dry ingredients.  Stir until just combined.  Spoon the batter into each prepared bundt or muffin cup.  Bake for 18-20 minutes.  Cool for 5 minutes before removing from pan. 
Cool completely on a wire rack before dusting with powdered sugar and sprinkling with lemon zest.


I think you could even count these as breakfast, don't you?

Hope you all are having a sunshiny day!
If not today, for sure tomorrow!

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Celebrate the little things that make life sweet,