Description
This Extreme Lemon Bundt Cake is bursting with vibrant lemon flavor, featuring a moist and tender crumb enhanced by fresh lemon juice and zest. Finished with a tangy lemon glaze and an optional lemon syrup soak for an extra citrus punch, this cake is perfect for lemon lovers seeking a bright, refreshing dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Optional Lemon Syrup Soak
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3 to 4 minutes using an electric mixer.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps to build structure in the batter.
- Add lemon and vanilla flavorings: Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully combined, infusing the batter with bright citrus notes.
- Combine dry and wet ingredients: Alternately add the flour mixture and a combination of sour cream and whole milk to the batter, beginning and ending with the flour mixture. Mix each addition just until incorporated to maintain a tender crumb.
- Pour batter into pan: Transfer the batter into the prepared Bundt pan, smoothing the top evenly.
- Bake the cake: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Prepare the lemon syrup soak: While the cake is baking, combine lemon juice and granulated sugar in a small saucepan over medium heat. Warm until the sugar dissolves completely, then remove from heat.
- Cool and soak the cake: After baking, allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. While still warm, brush the entire cake with the lemon syrup to enhance moisture and flavor.
- Make the lemon glaze: Once the cake is completely cool, whisk together powdered sugar and lemon juice until smooth. Drizzle this glaze generously over the top of the cake.
Notes
- For an intensified lemon flavor, add a few drops of lemon extract to the batter.
- Store the cake tightly covered at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.
