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Neiman Marcus Lemon Cake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 30 minutes
Total Time 1 hour 40 minutes
Servings 12 slices

Ingredients
  

  • Cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • ½ cup whole milk room temperature
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Lemon Glaze:
  • 2 cups powdered sugar
  • ¼ cup fresh lemon juice
  • 2 tablespoons butter melted
  • 1 teaspoon lemon zest
  • Garnish Optional:
  • Extra lemon zest
  • Fresh berries
  • Whipped cream

Instructions
 

  • Prepare pan: Grease 10-inch Bundt pan very well with butter or spray. Dust with flour, tap out excess.
  • Preheat oven: Heat to 325°F. Position rack in center of oven.
  • Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in medium bowl. Set aside.
  • Cream butter and sugar: Beat butter and sugar on medium speed 3-4 minutes until light and fluffy.
  • Add eggs: Add eggs one at a time, beating well after each. Scrape bowl between additions.
  • Add lemon and vanilla: Mix in lemon juice, lemon zest, and vanilla on low speed until combined. Batter may look slightly curdled—this is normal.
  • Combine wet ingredients: Whisk sour cream and milk together in small bowl.
  • Alternate ingredients: Add flour mixture in three parts, alternating with sour cream mixture in two parts. Start and end with flour. Mix on low just until combined after each addition.
  • Final mix: Gently stir with spatula, scraping bottom and sides to ensure everything is mixed.
  • Pour and bake: Pour into prepared pan. Tap on counter 2-3 times to release air bubbles. Bake 50-60 minutes until toothpick comes out clean.
  • Make glaze: While cake bakes, whisk powdered sugar, lemon juice, melted butter, and lemon zest until smooth.
  • Cool slightly: Let cake cool in pan 10 minutes on wire rack.
  • Invert cake: Place wire rack over pan. Using oven mitts, flip together. Lift pan away slowly.
  • Glaze warm cake: Poke holes all over warm cake with toothpick. Pour half the glaze over, wait 5 minutes, pour remaining glaze.
  • Cool completely: Let glazed cake cool completely on rack. Glaze will soak in and set.
  • Serve: Transfer to serving plate. Garnish with lemon zest, berries, or whipped cream if desired.

Notes

  • Room Temperature: Take eggs, sour cream, and milk out 30-60 minutes before baking for smooth mixing
  • Fresh Lemon Best: Fresh juice and zest provide the brightest flavor—avoid bottled juice
  • Don't Overmix: Mix just until combined—overmixing makes tough, dense cake
  • Grease Pan Well: Get into every groove and corner, or the cake will stick
  • Glaze While Warm: Warm cake absorbs glaze for maximum moisture and flavor
  • Toothpick Test: Checkthe  thickest part—should come out clean or with a few moist crumbs
  • 10 Minute Cool: Let cool exactly 10 minutes in pan—not more or less—for best release
  • Poke Holes: Essential step—lets glaze soak deep into the cake instead of sitting on top
  • Make Ahead: Tastes better the next day after the glaze soaks in—make 1-2 days ahead
  • Storage: Room temperature 3 days, refrigerator 1 week, freezer 3 months
  • Different Pans: Two 9-inch rounds (30-35 min) or 9x13 pan (35-40 min) work
  • More Lemon: Increase zest to 3 tablespoons and juice to ½ cup for extra lemon punch