This Extreme Lemon Bundt Cake is the ultimate dessert for lemon lovers. With a moist, tangy lemon cake base and a luscious lemon glaze, this bundt cake bursts with bright citrus flavor in every bite. Perfect for gatherings or as a treat for yourself, this show-stopping cake will surely impress your guests. Let’s dive into this easy-to-follow recipe for a zesty, irresistible dessert!
Ingredients
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1/3 cup (80ml) freshly squeezed lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp freshly squeezed lemon juice
- Zest of 1 lemon (optional, for extra flavor)
Preparation Time
- Preparation: 15 minutes
- Cooking: 45-50 minutes
- Total Time: 1 hour 5 minutes
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the Wet Ingredients:
Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
5. Combine the Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
6. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
8. Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or sugar as needed. Stir in lemon zest for extra flavor.
9. Glaze the Cake:
Drizzle the lemon glaze over the cooled bundt cake. Let the glaze set before slicing and serving.
Tips for Success
Use Fresh Lemons: Freshly squeezed lemon juice and zest give this cake its vibrant, tangy flavor.
Don’t Skip the Buttermilk: The buttermilk adds moisture and richness, making the cake tender.
Test for Doneness: Check the cake a few minutes before the suggested baking time to avoid overbaking.
Nutritional Information (Per Slice)
- Calories: 320
- Carbohydrates: 45g
- Protein: 4g
- Fat: 13g
- (Values are approximate and may vary based on portion size)
Conclusion
This Extreme Lemon Bundt Cake is the perfect dessert for any lemon enthusiast. With its moist crumb, tangy glaze, and zesty aroma, it’s guaranteed to be a hit at any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Try this recipe, and bring a burst of citrusy joy to your table!