Lemon Breakfast Cake

two slices of lemon breakfast cake

BRUNCH / DESSERTS

Total Time: 50 mins

Prep Time: 15 mins

Cook  Time: 30 mins

Yield: 12-24 cookies

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs (at room temperature)
  • ¾ cup granulated sugar
  • ¾ cup sour cream
  • Zest from 2 lemons
  • ¼ cup fresh lemon juice
  • ¾ cup vegetable oil

DIRECTIONS

  1. Butter and flour a 9” bundt pan.
  2. Mix flour, baking powder and salt in a medium bowl. Whisk to combine – set aside.
  3. Beat the eggs for 2 minutes. Gradually beat in the sugar.
  4. Mix in the sour cream, lemon zest and lemon juice
  5. Fold in the dry ingredients and mix until completely combined.
  6. Spoon the batter into the prepared pan and bake at 350 degrees for 30 minutes until beginning to turn golden and a toothpick inserted in the center comes out clean.– Do not overbake.
  7. Cool in pan for 10 minutes before turning out. 

Tara’s Tidbits®: This is a good basic – not too sweet cake that’s perfect for brunch.