▪ 2 3/4 cups flour
▪ 1 teaspoon baking powder
▪ 1 teaspoon sea salt
▪ 1 cup unsalted butter
▪ 3 cups sugar
▪ 1/3 cup vegetable oil
▪ zest from 3 large lemons
▪ 1/4 cup fresh lemon juice
▪ 1 tablespoon vanilla extract
▪ 6 eggs
▪ 3/4 cup sour cream
Lemon glaze ingredients
▪ 1/3 cup fresh lemon juice
▪ 1/2 cup sugar
Vanilla icing ingredients
▪ 1 cup confectioners sugar
▪ 1 teaspoon vanilla extract
▪ 2 tablespoons milk
1. Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan.
2. In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside.
3. In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes (if the bowl does not feel cool while creaming, place it in the freezer for 5 minutes, then continue creaming).
4. Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated.
5. Mix in the flour mixture in three stages, until just combined.
6. Stir in sour cream until just incorporated. Pour the batter into the prepared bundt pan.
7. Bake on the middle oven rack for 50-60 minutes, or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.
8. Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed.
9. Allow to cool completely to room temperature. In a bowl, whisk together the icing ingredients, adjusting the cream or confectioners sugar amount to make the icing fairly thick but pourable, not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid until it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve.