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
Scale
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
