If you are a lemon lover and crave a dessert that delivers an unforgettable burst of citrus with every bite, this Extreme Lemon Bundt Cake Recipe is absolutely for you. It’s a stunning, moist, and fluffy cake that balances the tang of fresh lemon juice and zest with a tender crumb, all topped with a glossy lemon glaze that amps up the flavor even more. Whether you’re baking for a special occasion or just want to brighten your day with a slice of sunshine, this cake is your new best friend in the kitchen.
Ingredients You’ll Need
Getting ready to bake this Extreme Lemon Bundt Cake Recipe requires just the right mix of simple ingredients that each play a crucial role in creating the perfect texture, tang, and richness of the cake. From the tangy lemon zest to the creamy sour cream, every component works harmoniously together.
- Lemon cake mix (15.25 oz): The base that provides body and sweetness, ensuring a tender crumb.
- Instant lemon pudding mix (3.4 oz): Adds moisture and a silky richness that keeps the cake from drying out.
- Large eggs (4): Bind everything while contributing to the cake’s structure and fluffiness.
- Vegetable oil (½ cup): Keeps the crumb moist and tender without overpowering flavors.
- Sour cream (½ cup): Brings a subtle tang and creamy texture for extra moistness.
- Milk (¾ cup): Balances the batter and helps mix everything smoothly.
- Fresh lemon juice (¼ cup): The star citrus element that packs a real punch of flavor.
- Lemon zest (1 tablespoon): Infuses aromatic lemon oils for an intense citrus aroma.
- Powdered sugar (1 cup) for glaze: Sweetens and creates a shiny finish on the cake.
- Additional lemon juice (2–3 tablespoons) for glaze: Adds tang and perfect consistency to the glaze.
- Lemon zest (½ teaspoon) for glaze: Gives a subtle pop of lemon zest in the topping.
- Optional lemon syrup: ¼ cup lemon juice and ¼ cup granulated sugar for extra moistness and depth.
How to Make Extreme Lemon Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan and Oven
Before mixing, preheat your oven to 350 degrees Fahrenheit and generously grease and flour a 10-cup Bundt pan. This step ensures your cake will release beautifully once baked and keep its classic shape without sticking.
Step 2: Mix the Batter
In a large bowl, blend the lemon cake mix and instant lemon pudding with the eggs, vegetable oil, sour cream, milk, fresh lemon juice, and lemon zest. Use an electric mixer on medium speed for 2 to 3 minutes until the batter looks smooth, thick, and velvety. This thorough mixing is key to an even texture.
Step 3: Bake the Cake
Pour the luscious batter into your prepared Bundt pan and spread it out evenly. Bake in the oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
Step 4: Add Optional Lemon Syrup for Extra Moisture
If you want an additional burst of lemon flavor and moisture, gently heat ¼ cup lemon juice and ¼ cup sugar in a small saucepan over low heat until the sugar dissolves. Then brush this syrup onto the cake while it is still warm to let it soak deep into the crumb.
Step 5: Drizzle the Lemon Glaze
Once the cake is fully cooled, whisk together powdered sugar, lemon juice, and lemon zest until you achieve a smooth glaze. Drizzle it generously over the top of the cake to finish it with a glossy, citrusy shine that will have everyone swooning.
How to Serve Extreme Lemon Bundt Cake Recipe
Garnishes
Adding fresh garnishes can elevate this cake to next-level dessert goals. A sprinkle of finely chopped candied lemon peel or a few delicate mint leaves makes for a beautiful, fresh contrast to the glossy glaze. Fresh lemon slices or zest curls also highlight the lemon-forward flavors beautifully.
Side Dishes
A dollop of whipped cream or a scoop of vanilla bean ice cream on the side pairs perfectly with the zingy lemon taste. You can also serve the cake alongside fresh berries such as blueberries or raspberries, which add sweetness and color that complement the citrus notes stunningly well.
Creative Ways to Present
For a party or gathering, slice the cake into small wedges and serve them on vintage dessert plates. Try layering thin slices between layers of whipped cream and berries for an impromptu trifle. Or present the cake in individual mini Bundt pans for personal servings that wow guests instantly.
Make Ahead and Storage
Storing Leftovers
After enjoying this Extreme Lemon Bundt Cake Recipe fresh, store any leftovers covered at room temperature for up to 3 days to maintain its moist texture. For longer storage, refrigeration is recommended to keep the lemon glaze fresh and vibrant.
Freezing
You can freeze portions or the whole cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving, and add glaze just before serving to keep it looking fresh and glossy.
Reheating
If you prefer your cake slightly warm, let slices come to room temperature and then gently warm each serving in the microwave for 15 to 20 seconds. This brings out the aromatic lemon flavor and softens the texture, almost like freshly baked.
FAQs
Can I use homemade lemon cake batter instead of the mix?
Yes! While this recipe is designed for convenience and consistent results using boxed mixes, you can use your favorite homemade lemon cake batter. Just adjust the additional lemon pudding mix and moisture ingredients accordingly to maintain the cake’s signature texture.
How can I make the lemon flavor even more intense?
Adding ½ teaspoon of lemon extract to the batter enhances the lemon punch without overpowering the cake. Also, using the optional lemon syrup after baking ensures every bite is extra moist and tangy.
Is this cake suitable for freezing and thawing?
Absolutely. This cake freezes wonderfully when wrapped tightly, making it great for preparing in advance. Just remember to add the lemon glaze after thawing for the freshest look and taste.
What should I look for to know the cake is done baking?
A clean toothpick or skewer inserted into the center is the classic test for doneness. The cake should spring back slightly when pressed and start to pull away from the pan edges when fully baked.
Can I substitute sour cream with something else?
If you don’t have sour cream, plain Greek yogurt is a great substitute that maintains the moisture and slight tanginess in the cake. Just use the same amount as sour cream in the recipe.
Final Thoughts
This Extreme Lemon Bundt Cake Recipe is truly a celebration of everything bright and zesty that lemons offer. It’s easy to make, full of flavor, and has that perfect balance of moist, dense crumb with a tangy glaze that will keep you coming back for more. Whenever you need a dessert that captures sunshine on a plate, give this cake a try—you won’t regret it!
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Extreme Lemon Bundt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Extreme Lemon Bundt Cake is a zesty and moist lemon lover’s dream, combining a lemon cake mix with instant lemon pudding and fresh lemon juice and zest for an exceptionally tangy flavor. Finished with a smooth lemon glaze and optional syrup for extra moisture, it is perfect for dessert or special occasions.
Ingredients
For the Cake:
- 1 box lemon cake mix (15.25 oz)
- 1 box instant lemon pudding mix (3.4 oz)
- 4 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- ¾ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon lemon zest
Optional Lemon Syrup:
- ¼ cup lemon juice
- ¼ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix Cake Batter: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, sour cream, milk, fresh lemon juice, and lemon zest. Using an electric mixer on medium speed, beat the mixture for 2 to 3 minutes until the batter is smooth and thick.
- Fill and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the surface with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes after baking, then carefully invert it onto a wire rack to cool completely.
- Prepare Optional Syrup: While the cake is still warm, mix together lemon juice and granulated sugar in a small saucepan over low heat until the sugar dissolves completely. Brush this syrup over the warm cake to add extra moisture and flavor.
- Make Lemon Glaze: Once the cake has completely cooled, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this glaze evenly over the top of the cake for a bright, sweet finish.
Notes
- Add ½ teaspoon lemon extract to the batter for an extra punch of lemon flavor.
- Store the cake covered at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
