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
Scale
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
