Description
A tangy and moist Extreme Lemon Bundt Cake bursting with fresh lemon flavor, enhanced by lemon zest, lemon juice, and a lemon pudding mix for extra tartness. This American dessert features a tender crumb with a luscious lemon syrup brushed on warm and a smooth lemon glaze drizzled over the cooled cake, making it a perfect treat for lemon lovers craving a bright, flavorful dessert.
Ingredients
Scale
Cake
- 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
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C) and generously grease a bundt pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon pudding mix until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, incorporating air for a tender cake.
- Add eggs: Incorporate the eggs one at a time into the butter mixture, beating thoroughly after each addition to ensure even distribution.
- Incorporate flavorings: Mix in the vanilla extract, lemon zest, fresh lemon juice, and sour cream to the wet mixture until smooth.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Mix each addition gently until just combined, taking care not to overmix to maintain cake tenderness.
- Pour batter and bake: Transfer the batter into the prepared bundt pan, smoothing the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
- Prepare lemon syrup: While the cake bakes, gently warm the lemon juice and sugar in a small saucepan or microwave until the sugar has dissolved completely to create the lemon syrup.
- Cool and brush cake: Once baked, allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. While still warm, generously brush the lemon syrup all over the cake for added moisture and flavor.
- Make and apply glaze: Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth to form the glaze. Pour the glaze over the completely cooled cake and let it set before slicing and serving.
Notes
- For an extra lemony punch, add an additional tablespoon of lemon zest or a teaspoon of lemon extract to the batter.
- This cake freezes well; wrap it tightly without glaze and apply the glaze after thawing.
- Use fresh lemons for the brightest, most authentic lemon flavor.
