If you're planning on firing up the grill for one last hurrah before the parade of school buses start tying up morning traffic, we salute you!

Labor Day is the fourth most popular day of the year to cook out after July 4, Memorial Day and Father's Day, according to Hearth, Patio & Barbecue Association. It's the rare person who doesn't love a burger, hot dog or barbecued chicken and, before we know it, it will be too dark to plan a meal outdoors.

Just don't forget something bright and summery for dessert.

We suggest this vibrant lemon Bundt cake. It's super easy to make and travels exceptionally well from kitchen to picnic table, either whole or carved into slices. Plus, with its distinctive, fluted curves, a Bundt is just prettier than a regular sheet cake.

Sour cream and lots of butter make for a moist crumb that's packed with rich flavor, while fresh lemon juice and zest add a little zing. I added some fresh blueberries as a garnish but strawberries would also be a classic pairing. Raspberries, too.

The first time I made this recipe, I glazed the cake while it was still quite warm. Of course, it melted. Not bad, but messy! The second time, I allowed the dessert to come to room temperature before drizzling it on and achieved the desired smooth, glossy finish.

Don't love icing? A simple dusting of powdered sugar would also give the cake a nice sweet finish. You also could add a scoop or two of vanilla ice cream.

Lemon Bundt Cake

PG tested

For cake

1 cup butter, softened to room temperature

2 cups granulated sugar

Zest from 1 lemon

4 large eggs, room temperature

3/4 teaspoon salt

2 teaspoons baking powder

2 3/4 cups all-purpose flour

3 tablespoons cornstarch

1/4 cup fresh lemon juice (from 2-3 lemons)

1/2 cup milk

1 teaspoon vanilla extract

1/4 cup sour cream of plain Greek yogurt

For lemon glaze

1 cup powdered sugar

Zest from 1 lemon, plus 3 tablespoons fresh lemon juice

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 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.

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 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, with just a few moist crumbs stuck to it.

Allow to cool for 10-15 minutes, then remove the cake from the Bundt pan and allow it to finish cooling on a wire rack or plate.

While cake is cooling, prepare icing. Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.

Allow the icing to set, about 5 minutes, before serving.

Serves 8-12. Enjoy!

— adapted from alattefood.com