We had leftover creme fraiche and sour cream, so tried this recipe: https://bakingbites.com/2019/03/lemon-sour-cream-bundt-cake/. We used ½ cup creme fraiche and ½ cup sour cream. For the sugar, we used a 2:1 ratio of citrus-infused sugar to plain white sugar. For the batter, we used zest from 2 lemons and juice from 1 ½ lemons (which yielded 1/3 cup). We then used the juice from the remaining ½ lemon for the icing. (Jan. 2020)
Cooking Adventures 