Birthday Bundt Cake Recipe

3.34 from 3 votes

This Funfetti Birthday Bundt Cake is slathered in a sweet and sour lemon glaze—the perfect way to celebrate birthdays, baby showers, or anywhere else sprinkles might be appropriate.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Calories: 282kcal

Author: The Carefree Kitchen

Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
1½ teaspoons lemon zest (from 2-3 lemons)
1/2 cup vegetable oil
3 tablespoons rainbow sprinkles (plus more for decorating)

Lemon Glaze

2/3 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Grease and flour a 9-10 cup bundt cake pan and set aside.
In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest and oil. Add the flour mixture to the egg mixture, stirring until combined.
Once the batter is mixed, gently fold in the rainbow sprinkles, then pour cake batter into the prepared bundt cake pan.
Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let the cake cool for about 5-10 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
In a large bowl, whisk together the powdered sugar, lemon juice, lemon extract and vanilla extract, adding more lemon juice if necessary to reach your desired consistency.
Drizzle the lemon glaze over the cake, then let it set for about 5 minutes before decorating with more sprinkles. Serve with a dollop of whipped cream and fresh raspberries, or a scoop of vanilla ice cream. Enjoy!

Notes

Storing instructions: wrap in aluminum foil and store at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 2 months. Thaw in the fridge or at room temperature overnight before glazing.

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