Ingredients
- 2 ½ cups (313g) reclamation gluten-free cake flour
- 1 tsp (5g) baking powder
- ¼ tsp (1.7g) baking soda
- ¾ tsp (4.7g) table salt
- ½ cup (120g) whole milk, room temperature
- ½ cup (120g) sour cream, room temperature
- 16 tbsp (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 ½ tbsp (8g) lemon zest (from about 2 lemons)
- 2 tsp (10g) vanilla extract
- 4 large (200g) eggs, room temperature
Lemon Syrup
- ½ cup (100g) granulated sugar
- ¼ cup (60g) lemon juice
Lemon Icing
- 1 ¾ cups (210g) powdered sugar
- 3 tbsp (45g) lemon juice
Directions
Step 1
Preheat oven to 325°F, with the oven rack in the center position. Grease and lightly flour a 10-cup or 12-cup bundt pan, tapping out any excess flour.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside. In a glass measuring cup, whisk together the milk and sour cream until combined.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the butter, sugar, lemon zest, and vanilla on medium speed until well combined, about 1 - 2 minutes.
Add the eggs one at a time, mixing until mostly combined after each. The mixture may appear slightly grainy, but should be evenly combined.
Step 4
Add the flour mixture in 3 additions, alternating with 2 additions of the sour cream mixture, mixing on low speed until mostly combined after each. Begin and end with the flour mixture. Give the batter a final stir by hand, gently folding to ensure everything is fully combined.
Step 5
Transfer the batter to the prepared pan, tapping it on the counter a few times to release any large air pockets. Bake for 55 - 60 minutes, or until the top is golden and the internal temperature registers 208°F - 210°F. Rotate the pan halfway through baking to ensure it bakes evenly.
Cool in the pan for 20 minutes, then carefully turn out onto a wire rack to cool completely.
Step 6
Make the lemon syrup: While the cake cools in the pan, combine the lemon juice and sugar and warm briefly, using the microwave or stovetop, just until the sugar dissolves fully (we don’t want to cook the lemon juice).
After turning the cake out onto a wire rack, brush the syrup onto the cake while it is still hot.
Step 7
Make the icing: Allow the cake to completely cool before icing. Combine the powdered sugar and lemon juice in a bowl and whisk together, adjusting the consistency with additional lemon juice or powdered sugar as needed.
Pour over the cooled cake and allow the icing to set for at least an hour before cutting.
