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
Scale
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.
