If you are craving a dessert that bursts with zingy, bright lemon flavor in every moist bite, the Extreme Lemon Bundt Cake Recipe is about to become your absolute favorite. This cake is not just any lemon cake; it’s an explosion of fresh lemon juice and zest, layered with a luscious lemon syrup soak and topped with a shiny lemon glaze that perfectly balances sweetness with tang. Its tender crumb and vibrant lemon essence make it a showstopper for any occasion, whether you’re sharing with friends or indulging in a well-deserved treat at home.
Ingredients You’ll Need
Every ingredient in this recipe is deliberately chosen to complement the lemon without overshadowing it. From the richness of the butter to the tang of the sour cream, each component plays a crucial role in building the cake’s texture, flavor, and color.
- 2 1/2 cups all-purpose flour: Provides the perfect sturdy yet tender structure for the bundt cake.
- 2 teaspoons baking powder: Helps the cake rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Works in harmony with the acidic lemon juice to give a lift.
- 1/2 teaspoon salt: Enhances and balances the sweetness and lemon flavors.
- 1 cup unsalted butter, softened: Adds richness and tender crumb to the cake.
- 2 cups granulated sugar: Sweetens the cake while helping create a golden crust.
- 4 large eggs, room temperature: Binds ingredients and adds moisture and structure.
- 1/2 cup sour cream: Adds luscious moisture and a slight tang that complements the lemon.
- 1/2 cup whole milk: Balances melted butter’s richness and keeps the batter silky.
- 1/2 cup freshly squeezed lemon juice: The star ingredient delivering fresh, intense citrus zing.
- 2 tablespoons lemon zest: Infuses fragrant oils that elevate the lemon aroma.
- 1 teaspoon vanilla extract: Adds subtle depth and warmth.
- 1/2 teaspoon lemon extract (optional): For an extra punch of lemon flavor if you’re a true lemon lover.
- For the Lemon Syrup: 1/4 cup lemon juice and 1/4 cup granulated sugar for soaking the cake.
- For the Lemon Glaze: 1 cup powdered sugar, 2–3 tablespoons lemon juice, and 1 teaspoon lemon zest to finish the cake with a tangy shine.
How to Make Extreme Lemon Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly to ensure your cake releases beautifully. This step might seem simple, but it’s essential for that perfect shape and effortless removal later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This mixture forms the cake’s backbone and guarantees even rising and texture. Setting these dry ingredients aside makes the next steps much smoother.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is pale and fluffy—this usually takes about 3 to 4 minutes. Creaming incorporates air, lending a light and tender crumb to your bundt cake.
Step 4: Add Eggs & Flavorings
Add the eggs one at a time, beating well after each addition to maintain that fluffy structure. Then mix in the sour cream, freshly squeezed lemon juice, lemon zest, vanilla extract, and optional lemon extract. This wet mixture becomes the flavor-packed heart of your cake, delivering moisture and that unmistakable lemon punch.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter. This balance ensures your cake stays tender while perfectly structured.
Step 6: Bake Your Cake
Pour the batter evenly into your prepared Bundt pan and smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. As your home fills with the aroma of fresh lemon, know that a masterpiece is baking away.
Step 7: Prepare Lemon Syrup and Soak Cake
While the cake bakes, gently heat lemon juice and sugar in a small saucepan until the sugar dissolves to create a glossy lemon syrup. Once your cake is done, cool it in the pan for about 15 minutes before inverting onto a wire rack. Brush the warm cake generously with this lemon syrup to infuse extra moisture and bright citrus flavor straight to the core.
Step 8: Make and Drizzle the Lemon Glaze
Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle this glaze artfully over the cooled cake and allow it to set for a beautiful, tangy finish that makes each slice irresistible.
How to Serve Extreme Lemon Bundt Cake Recipe
Garnishes
A sprinkle of finely grated lemon zest or a few thin lemon slices add a fresh, natural look and deepen that citrus aroma. For a touch of elegance, toss on some edible flowers or fresh mint leaves that contrast beautifully with the bright yellow glaze.
Side Dishes
Serve your Extreme Lemon Bundt Cake Recipe alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to add creamy richness that balances the tangy lemon perfectly. Fresh berries like raspberries or blueberries also pair delightfully and bring a burst of color to your plate.
Creative Ways to Present
Consider slicing the cake into thick wedges and stacking them on a dessert platter with extra lemon syrup for guests to drizzle themselves. Or, use mini bundt pans to bake individual portions and top each with a small edible flower to impress at brunch or tea parties.
Make Ahead and Storage
Storing Leftovers
Store your leftover Extreme Lemon Bundt Cake Recipe tightly wrapped at room temperature for up to 3 days. This keeps it moist and fresh without drying out. If your kitchen is warm, refrigeration is fine but bring the slices back to room temperature before serving for the best flavor.
Freezing
If you want to save your cake for longer, wrap it tightly in plastic wrap, then foil, and freeze it for up to 3 months. Thaw in the refrigerator overnight, then let it come to room temperature before glazing or serving to enjoy every bit of that fresh lemon flavor.
Reheating
For a freshly baked feel, warm individual slices in the microwave for 10 to 15 seconds. This gently softens the crumb and refreshes the glaze’s shine. Just don’t overheat or the glaze might melt away its glossy charm.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract adds flavor, it lacks the fresh brightness of real lemon juice and zest. For the ultimate lemon zing that defines the Extreme Lemon Bundt Cake Recipe, fresh lemons are a must.
Is there a substitute for sour cream in this recipe?
You can substitute Greek yogurt or buttermilk if you don’t have sour cream. Both add moisture and slight tang that complements the lemon well.
Can I make this cake gluten-free?
Yes, with a gluten-free all-purpose flour blend that includes xanthan gum, you can keep the texture close to the original, but results may vary slightly.
What is the best way to prevent the cake from sticking to the pan?
Greasing and flouring the bundt pan generously is key, or you can use a non-stick baking spray designed for baking. Letting the cake cool 15 minutes before removing it also helps it release cleanly.
Can I add poppy seeds or other mix-ins?
Absolutely! A tablespoon or two of poppy seeds can add a delightful crunch that pairs wonderfully with lemon. Just fold them into the batter gently before baking.
Final Thoughts
The Extreme Lemon Bundt Cake Recipe is a triumph of bold citrus flavor wrapped in moist, tender crumb and topped with a tangy glaze that will have everyone asking for seconds. It’s not just a cake, it’s a celebration of all things lemony and delicious. I promise once you try this recipe, it will become a new favorite at your table. So go ahead and bake it for your next gathering or solo indulgence—you deserve that bright, sunny slice of happiness!
Print
Extreme Lemon Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Extreme Lemon Bundt Cake is a luscious, tangy dessert bursting with fresh lemon flavor. Featuring a moist, tender crumb enhanced by sour cream and multiple forms of lemon zest and juice, this cake is coated with a bright lemon syrup and finished with a smooth lemon glaze. Perfect for lemon lovers, it offers a delightful balance of sweet and tart with a soft, buttery texture.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional for extra lemon flavor)
Lemon Syrup
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3–4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and distribute evenly.
- Add Flavorings: Mix in the sour cream, freshly squeezed lemon juice, lemon zest, vanilla extract, and lemon extract if using. Blend until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which could toughen the cake.
- Pour Batter and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 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 in a small saucepan. Heat gently until the sugar dissolves completely, forming a syrup. Remove from heat and set aside.
- Cool and Apply Syrup: When the cake is done baking, allow it to cool in the pan for 15 minutes. Then invert the cake onto a wire rack. While still warm, brush the entire cake with the prepared lemon syrup to soak in extra lemon flavor and moisture.
- Make Lemon Glaze: In a bowl, whisk together powdered sugar, 2 to 3 tablespoons lemon juice, and lemon zest until smooth and pourable to form the glaze.
- Glaze and Set: Once the cake has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving to achieve a lovely finish.
Notes
- Use freshly squeezed lemon juice and lemon zest for the best lemon flavor.
- The cake tastes even better the next day as the flavors deepen.
- Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate to extend shelf life.
- Make sure to grease and flour the Bundt pan thoroughly to prevent sticking.
