Extreme Lemon Bundt Cake Recipe
Get ready to fall head over heels for the Extreme Lemon Bundt Cake—a zesty, sunshine-filled dessert that captures everything you love about lemony treats. This cake bursts with citrus flavor in every bite, thanks to fresh lemon juice, a double dose of zest, and a tangy glaze that shimmers on top. Each slice is wonderfully tender and moist, making it the perfect showstopper for any gathering or a delightful treat to brighten up a regular afternoon. If you adore bold, unapologetic lemon flavor, you’re about to meet your new favorite cake!
Ingredients You’ll Need
One of the best things about this Extreme Lemon Bundt Cake is that it calls for simple, everyday ingredients, each playing a crucial role in the cake’s vibrant taste and luscious crumb. Let’s break down what you’ll need and why every component matters.
- All-purpose flour: Gives the cake structure and ensures a tender crumb.
- Baking powder: Helps the cake rise and gives it a lovely lightness.
- Baking soda: Works with the acid in the lemon juice and buttermilk for extra lift.
- Salt: Balances the sweetness and enhances all the lemony flavors.
- Unsalted butter (softened): Adds richness, moisture, and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps create a soft, tender crumb.
- Large eggs: Bind everything together and give the cake structure.
- Lemon zest: Packs a punch of fragrant citrus oils for extreme lemon flavor.
- Fresh lemon juice: Delivers bold citrus tang and keeps the cake incredibly moist.
- Vanilla extract: Adds depth and rounds out the lemon’s brightness.
- Buttermilk: Gives the cake tenderness and a subtle tang that pairs beautifully with lemon.
- Lemon extract (optional): For those who want to take the lemon flavor to the next level!
- Powdered sugar (for the glaze): Creates a silky-smooth, sweet-tart finish on top.
- Extra granulated sugar & lemon juice (for syrup): This syrup soaks into the cake, making it extra moist and lemony.
How to Make Extreme Lemon Bundt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter and flour or use a nonstick spray, making sure to get into every nook and cranny. This ensures your Extreme Lemon Bundt Cake releases perfectly with a gorgeous shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps evenly distribute the leavening agents and salt, so your cake bakes up nice and even.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—this usually takes about 3 to 4 minutes. This process creates air pockets that give your cake its soft, airy crumb.
Step 4: Add Eggs and Lemon Flavors
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract (if using). You’ll notice the batter immediately smells like pure sunshine!
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and buttermilk to your batter, starting and ending with the dry ingredients. Mix until just combined—stop as soon as no flour streaks remain. Overmixing can make your cake dense, so be gentle.
Step 6: Bake the Cake
Pour the batter into your prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the irresistible scent of lemon as it bakes!
Step 7: Lemon Syrup Soak
While the cake bakes, make the lemon syrup by heating fresh lemon juice and sugar in a small saucepan over low heat until the sugar dissolves. After the cake has cooled for 10 minutes in the pan, invert it onto a wire rack and brush the syrup all over the warm cake. This step boosts the tang and keeps every bite super moist.
Step 8: Glaze and Finish
Once the cake is completely cool, whisk together powdered sugar and fresh lemon juice to make the glaze. Drizzle it generously over the top, letting it drip down the sides for that classic Extreme Lemon Bundt Cake look. The glaze adds a final layer of sweet-tart zing!
How to Serve Extreme Lemon Bundt Cake
Garnishes
Dress up your cake with a scattering of extra lemon zest, a few thin lemon slices, or even edible flowers for a beautiful, sunny presentation. A light dusting of powdered sugar just before serving gives it a lovely, bakery-style finish.
Side Dishes
This Extreme Lemon Bundt Cake pairs wonderfully with fresh berries—think raspberries, blueberries, or strawberries, which balance the citrusy tang. A dollop of whipped cream or a scoop of vanilla ice cream makes each slice even more decadent.
Creative Ways to Present
Try serving individual slices with a swirl of lemon curd or a drizzle of berry coulis for a restaurant-worthy dessert. For special occasions, arrange the cake on a pretty cake stand and surround it with candied lemon peel or mini meringues.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep your Extreme Lemon Bundt Cake tightly covered at room temperature for up to 3 days. The syrup and glaze help keep it moist and flavorful, so you can enjoy a slice whenever a citrus craving hits.
Freezing
For longer storage, freeze the unglazed cake (wrapped well in plastic wrap, then foil) for up to 2 months. Thaw at room temperature, then add the glaze just before serving for a fresh, just-baked taste.
Reheating
If you like your cake slightly warm, pop a slice in the microwave for 10–15 seconds. The lemon aroma intensifies, and the crumb becomes extra soft—just like it was fresh from the oven.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for this recipe, as it gives the Extreme Lemon Bundt Cake its vibrant, natural citrus flavor. Bottled juice can taste flat or overly tart, so use fresh lemons whenever possible for the best results.
How do I keep my Bundt cake from sticking to the pan?
Make sure to thoroughly grease every curve and crevice of your Bundt pan with butter and flour or a high-quality nonstick spray. Let the cake cool for about 10 minutes before inverting—it should release easily with a gentle shake.
Can I make this cake gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Just be sure to check that your baking powder and baking soda are also gluten-free, and expect a slightly different texture but the same lemony punch.
What’s the best way to add even more lemon flavor?
For an extra intense lemony kick, use Meyer lemons, add extra zest to the glaze, or increase the lemon extract slightly. You can also add a few drops of lemon oil if you have it—just a little goes a long way!
Can I make this cake ahead for a party?
Absolutely! The Extreme Lemon Bundt Cake is a great make-ahead dessert. Bake it the day before, keep it covered, and glaze it just before serving for the freshest look and flavor.
Final Thoughts
If you love bold citrus desserts, this Extreme Lemon Bundt Cake is a must-bake. It’s sunny, cheerful, and bursting with flavor in every single bite. Gather your lemons, invite your favorite people over, and let this cake steal the show at your next celebration!
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Extreme Lemon Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Extreme Lemon Bundt Cake is a zesty, moist dessert bursting with fresh lemon flavor, perfect for citrus lovers. Featuring a tender crumb soaked in lemon syrup and topped with a tangy lemon glaze, this American classic combines the richness of butter and buttermilk with the bright freshness of lemons to create an irresistible treat ideal for any occasion.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ teaspoon lemon extract (optional for extra lemon flavor)
Lemon Syrup
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10–12 cup Bundt pan with butter and flour or use a nonstick spray to ensure the cake releases easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3–4 minutes. This step incorporates air to help the cake rise.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and achieve a smooth batter.
- Add Flavorings: Mix in the lemon zest, fresh lemon juice, vanilla extract, and optional lemon extract to infuse the batter with vibrant citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the buttermilk to the batter in three increments, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing and developing gluten.
- Pour Batter and Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Lemon Syrup: While the cake bakes, combine the lemon juice and granulated sugar for the syrup in a small saucepan. Warm over low heat, stirring, until the sugar dissolves completely.
- Cool and Soak: Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. While still warm, brush the lemon syrup evenly over the cake to soak in extra lemon flavor and moisture.
- Make and Apply Glaze: Allow the cake to cool completely. Meanwhile, whisk together powdered sugar and fresh lemon juice to create a smooth lemon glaze. Drizzle the glaze over the cooled cake before serving.
Notes
- For an even more intense lemon flavor, use Meyer lemons or add additional lemon zest to the glaze.
- This cake stores well at room temperature for 2–3 days, keeping it moist and flavorful.
- For longer storage, freeze the cake unglazed for up to 2 months. Thaw completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
