Extreme Lemon Bundt Cake

This extreme lemon bundt cake delivers the perfect balance of sweet and tangy flavors in every bite. The bright lemon essence permeates both the moist, tender crumb and the glossy glaze, creating a dessert that truly lives up to its name. I've perfected this recipe over years of family gatherings where it consistently disappears faster than any other treat on the table.

I first created this cake for my mother's birthday when she requested something lemony but not too sweet. The family was so impressed that it has become our signature dessert for celebrations throughout the year.

Ingredients

• 3 cups all purpose flour: provides the perfect structure for this bundt cake
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: work together for the ideal rise
• 1/2 teaspoon salt: enhances all the flavors especially the lemon
• 1 cup unsalted butter: use high quality butter for best results
• 2 cups granulated sugar: balances the tartness of the lemons
• 4 large eggs: provide structure and richness
• 1 cup sour cream: creates incredible moisture and tender crumb
• 1/4 cup fresh lemon juice: never use bottled as it lacks brightness
• Zest of 2 lemons: contains essential oils that give intense flavor
• 1 teaspoon vanilla extract: rounds out the citrus notes beautifully
• For the glaze:
• 1 1/2 cups powdered sugar: creates a smooth velvety texture
• 1/4 cup fresh lemon juice: adds that final punch of flavor
• Zest of 1 lemon: for visual appeal and extra citrus aroma
• Optional garnishes:
• Thin lemon slices: look stunning against the white glaze
• Fresh mint leaves: add a beautiful color contrast

Step-by-Step Instructions

Prepare the oven and pan:

Preheat your oven to exactly 350°F. Thoroughly grease every crevice of your 10 inch bundt pan with butter, then dust completely with flour. This meticulous preparation ensures your cake will release perfectly after baking.

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until completely uniform. This step distributes the leavening agents evenly throughout the flour for consistent rise.

Cream butter and sugar:

Beat the softened butter and granulated sugar in a large bowl for a full 3–4 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air into the batter which creates a lighter cake.

Incorporate the eggs and flavorings:

Add the eggs one at a time, waiting until each is fully incorporated before adding the next. This prevents the mixture from curdling. Mix in the vanilla extract and lemon zest until the batter is fragrant and well combined.

Combine wet and dry ingredients:

Add one third of the dry ingredients to the butter mixture, then half the sour cream and lemon juice. Repeat with another third of dry ingredients, remaining sour cream and juice, ending with the final portion of dry ingredients. Mix gently just until combined after each addition. This method prevents overmixing while ensuring ingredients incorporate evenly.

Bake the cake:

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 45–55 minutes until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.

Prepare the glaze:

While the cake bakes, whisk together the powdered sugar, lemon juice, and zest in a small bowl until perfectly smooth. The glaze should be thick enough to coat the back of a spoon but still pourable.

Cool and release:

Remove the cake from the oven and allow it to cool in the pan for exactly 10–15 minutes. Invert onto a wire rack set over a baking sheet to catch glaze drips. Let cool completely before glazing.

Add the finishing touches:

Pour the lemon glaze slowly over the cooled cake, allowing it to dramatically cascade down the ridges. Garnish with thin lemon slices and fresh mint leaves if desired for a professional presentation.

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The secret to this cake's incredible flavor is in the zest. I always make sure to zest my lemons before juicing them, and I only remove the colorful yellow part, never the bitter white pith beneath. This simple technique makes all the difference in creating that intense lemon flavor that makes this cake so memorable.

Storage Solutions

This lemon bundt cake stays remarkably fresh when stored properly. Keep it at room temperature in an airtight container for up to three days without losing moisture or flavor. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to two months. Allow frozen slices to thaw at room temperature for about an hour before serving for the best texture.

Serving Suggestions

Transform this cake into an elegant dessert by serving slices with a dollop of lightly sweetened whipped cream and fresh berries. For a more decadent presentation, add a scoop of vanilla ice cream alongside. This versatile cake works wonderfully for brunch paired with coffee or as a refreshing finale to a hearty dinner. The bright citrus flavors make it especially welcome after rich meals.

Seasonal Variations

While this cake shines year round, you can adapt it seasonally for wonderful results. In summer, fold in a cup of fresh blueberries or raspberries before baking. During winter holidays, add a teaspoon of rosemary to the batter for a sophisticated herbal note. Spring calls for the addition of candied violets as garnish, while fall is perfect for incorporating a hint of ginger into the glaze. These simple adjustments keep this reliable recipe exciting throughout the year.

Frequently Asked Questions

→ How do I prevent my Bundt cake from sticking to the pan?

Make sure to generously grease and flour your Bundt pan, or use a non-stick spray with flour to coat every groove of the pan.

→ Why is sour cream used in this cake?

Sour cream adds moisture to the cake and enhances its richness while balancing the tanginess of the lemon.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

→ How can I store this Bundt cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

→ Can I freeze the cake for later?

Yes, wrap the cooled cake tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months.