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
Scale
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
