Step 1

Preheat oven to 350 degrees.

Step 2

With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.

Step 3

Add granulated sugar and lemon zest to the butter and mix until it is well combined.

Step 4

Add in the eggs, one at a time, beating well after each addition.

Step 5

In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.

Step 6

Mix lemon juice, milk and vanilla extract together.

Step 7

Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.

Step 8

Add in sour cream and mix until just combined.

Step 9

Grease your bundt cake pan well and pour the batter evenly into the pan.

Step 10

Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine). (My oven took exactly 49 minutes.)

Step 11

Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.

Step 12

Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.

Step 13

Allow the icing to set, about 5 minutes, before serving.

Step 14

Enjoy!