-
Preheat oven to 350 degrees.
-
With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
-
Add granulated sugar and lemon zest to the butter and mix until it is well combined.
-
Add in the eggs, one at a time, beating well after each addition.
-
In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
-
Mix lemon juice, milk and vanilla extract together.
-
Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
-
Add in sour cream and mix until just combined.
-
Grease your bundt cake pan well and pour the batter evenly into the pan.
-
Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine). (My oven took exactly 49 minutes.)
-
Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.