1 cup unsalted butter ▢2 cup sugar ▢1 tsp salt ▢zest of three lemons ▢1 tsp vanilla extract ▢4 eggs ▢3 cup all-purpose flour ▢2 tsp baking powder ▢1 cup full-fat sour cream For the glaze: ▢1/4 cup sugar ▢1/4 cup lemon juice For the frosting: ▢8 ounces cream cheese, softened ▢1/4 cups unsalted butter, softened ▢1 tsp. vanilla extract ▢pinch salt ▢2 cups powdered sugar
Preheat oven to 350°F. Spray a standard-size bundt pan with baking spray, and set aside. In the bowl of a stand mixer, beat sugar, butter, salt, lemon zest, and vanilla extract until pale, about 3 minutes on medium speed.
With the mixing speed on low, add eggs one at a time until incorporated.
With mixing speed on low, alternate adding the flour, baking powder, and sour cream, doing 1/3 of each at a time. Once all of the ingredients have been added, beat the batter for 10 seconds then stop.
Spread batter evenly into the prepared bundt pan. Place in the oven and bake for 45-55 minutes. The top will look slightly moist but should be set (not gooey or jiggly). Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Meanwhile, in a small microwave-safe bowl, combine the sugar and lemon juice. Microwave on half power for 20 seconds. Stir to dissolve sugar. Repeat if necessary but do not let the liquid simmer.
Using a toothpick, poke holes all over the crust of the bundt cake. Pour or brush the glaze over the cake, allowing it to soak in.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla, salt, and powdered sugar, and mix until a thick frosting forms. Pipe over the cooled cake as desired.