If you are a lemon lover who adores vibrant, zesty desserts, then this Extreme Lemon Bundt Cake Recipe is going to steal your heart and brighten up your kitchen in the best way possible. Packed with fresh lemon juice and generous lemon zest, this cake delivers an extraordinary burst of citrus flavor layered in a moist, tender crumb and finished with a glossy lemon glaze that ties everything together beautifully. Whether you want a show-stopping dessert for a special occasion or simply a delicious treat to enjoy with your afternoon tea, this cake’s balanced tang and sweetness will have you coming back for more.
Ingredients You’ll Need
Every ingredient in this cake plays a crucial role in building its irresistible lemon flavor, moist texture, and perfect crumb. Don’t be intimidated by the list; these essentials are pantry-friendly but together create an extraordinary cake.
- 3 cups all-purpose flour: Provides structure and the perfect base for every bite.
- 2 cups granulated sugar: Sweetens the cake while balancing the lemon’s tang.
- 1 cup unsalted butter, softened: Adds richness and tenderness to the crumb.
- 1 cup buttermilk: Keeps the cake moist and light with a subtle tang.
- 4 large eggs, room temperature: Essential for binding and giving the cake body.
- 1/3 cup fresh lemon juice: The heart of the recipe, delivering bright natural lemon flavor.
- 2 tablespoons lemon zest: Intensifies lemon aroma and flavor beautifully.
- 1/4 cup lemon pudding mix, dry: Adds extra moisture and that signature lemony punch.
- 1 teaspoon baking powder: Helps the cake rise perfectly fluffy.
- 1/2 teaspoon baking soda: Reacts with buttermilk for tender texture.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 1 teaspoon vanilla extract: Adds warmth and depth to the lemony profile.
- 1/2 cup sour cream: Boosts moisture and richness for a luscious bite.
- For the syrup – 1/3 cup fresh lemon juice and 1/3 cup sugar: A syrup that soaks into the warm cake for extra lemon brightness.
- For the glaze – 1 1/2 cups powdered sugar, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest: A velvety, tart glaze that crowns the cake with glossy perfection.
How to Make Extreme Lemon Bundt Cake Recipe
Step 1: Prepare Your Ingredients and Pan
Start by preheating your oven to 350°F and generously greasing your bundt pan to ensure the cake releases smoothly after baking. Getting these foundational steps right helps your cake have the perfect shape and texture when done.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dry lemon pudding mix. Mixing these upfront creates an evenly distributed lift and lemon flavor throughout the cake.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter together with granulated sugar until the mixture turns pale and fluffy—this is how you infuse lightness and dissolve the sugar for a silky base.
Step 4: Add Eggs and Flavorings
Add the eggs one by one, beating well after each to maintain an airy batter. Then stir in the vanilla extract, fresh lemon zest, fresh lemon juice, and sour cream. This step builds the cake’s rich lemon character and luscious moisture.
Step 5: Incorporate Dry and Wet Ingredients Alternately
Add the dry ingredients to the wet half at a time, alternating with the buttermilk. Mix gently until everything is just combined—overmixing can cause the cake to toughen, so patience here leads to a tender crumb.
Step 6: Bake and Prepare Lemon Syrup
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. While the cake bakes, warm the lemon juice and sugar for the syrup until the sugar dissolves completely—this syrup will soak into your cake for incredible flavor and moistness.
Step 7: Cool, Brush Syrup, and Glaze
Once baked, cool the cake in the pan for 10 minutes before carefully inverting it onto a wire rack. While it is still warm, brush the top and sides generously with your lemon syrup to infuse even more zing. After the cake cools completely, whisk together powdered sugar, lemon juice, and zest for a bright glaze—pour it slowly over the cake and let it set before slicing.
How to Serve Extreme Lemon Bundt Cake Recipe
Garnishes
Fresh raspberries or candied lemon slices make stunning garnishes that complement the vibrant lemon flavor and add a lovely pop of color. A light dusting of powdered sugar can also lend a delicate snowy effect that’s visually charming and enhances the sweetness.
Side Dishes
This cake pairs exceptionally well with a dollop of whipped cream or a scoop of vanilla bean ice cream, balancing the tangy notes while adding creaminess. A cup of freshly brewed tea or a citrus-infused sparkling water is also a fantastic companion to brighten the palate.
Creative Ways to Present
Present your Extreme Lemon Bundt Cake on a beautiful cake stand with edible flowers for a celebratory vibe. You can also slice it into smaller pieces and arrange them on individual plates, artistically drizzled with extra glaze or a sprinkle of lemon zest for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Store your leftover Extreme Lemon Bundt Cake Recipe in an airtight container at room temperature for up to two days to keep it moist. If your kitchen is warm, the fridge is a good option, but be sure to bring the slices back to room temperature before serving to enjoy the fullest flavor and texture.
Freezing
This cake freezes beautifully! For best results, wrap it tightly in plastic wrap and then in foil before placing it in a freezer bag. Freeze without the glaze. When ready to enjoy, thaw it overnight in the fridge and apply the glaze fresh for that signature citrus shine.
Reheating
To revive the cake’s freshness, warm slices gently in the microwave for about 15 seconds or until just warm. This softens the cake and intensifies the lemon aroma, making each bite taste freshly baked.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice is convenient, fresh lemon juice offers a brighter, livelier flavor and more natural zestiness that really makes this cake stand out—so fresh is highly recommended.
What if I don’t have lemon pudding mix?
If you can’t find lemon pudding mix, you can substitute with a little cornstarch and additional lemon zest to help thicken the batter and maintain that moist texture.
Can this recipe be made gluten-free?
You can use a gluten-free all-purpose flour blend that measures the same as regular flour. Make sure it contains xanthan gum to maintain the cake’s structure and texture.
How important is the buttermilk?
Buttermilk adds acidity which activates the baking soda for a lighter crumb, plus it delivers subtle tang to complement the lemon. You can substitute with plain yogurt or milk plus a tablespoon of vinegar as a quick fix.
Can I double this recipe for two bundt cakes?
Absolutely! Just double each ingredient and divide the batter evenly between two well-greased bundt pans. Adjust the baking time slightly and check for doneness as needed.
Final Thoughts
Now that you have the complete guide, I encourage you to bring a burst of sunshine into your home with this extraordinary Extreme Lemon Bundt Cake Recipe. It’s truly a dessert that sparks joy and fills your kitchen with that fresh, uplifting lemon aroma that everyone will adore. Happy baking and even happier tasting!
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Extreme Lemon Bundt Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Extreme Lemon Bundt Cake is a moist, flavorful dessert bursting with fresh lemon zest and juice, layered with a tangy lemon syrup and topped with a smooth lemon glaze. Perfect for lemon lovers, this cake balances sweetness with refreshing citrus notes, baked to golden perfection in a classic bundt pan.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs, room temperature
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup lemon pudding mix, dry
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Lemon Syrup
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dry lemon pudding mix until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to incorporate fully. Mix in the vanilla extract, lemon zest, fresh lemon juice, and sour cream until combined.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients in two parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Lemon Syrup: While the cake bakes, warm the lemon juice and sugar in a small saucepan over low heat, stirring until the sugar dissolves completely. Remove from heat and set aside.
- Cool and Syrup the Cake: Once the cake is baked, allow it to cool in the bundt pan for 10 minutes. Then invert it onto a wire rack. While the cake is still warm, brush it generously with the prepared lemon syrup to infuse extra moisture and flavor.
- Make and Apply Glaze: In a bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Pour the glaze evenly over the fully cooled cake. Let the glaze set before slicing and serving.
Notes
- For an extra lemony flavor, add an additional tablespoon of lemon zest or one teaspoon of lemon extract to the cake batter.
- This cake freezes well; wrap tightly without the glaze and apply the glaze after thawing for best results.
- Use fresh lemons rather than bottled juice for the brightest, most authentic lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
