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–+ servings

Extreme Lemon Delight

Discover the joy of baking with our Extreme Lemon Bundt Cake, a zesty and refreshing dessert perfect for any occasion. Easy to make and bursting with citrus flavor.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 350kcal
Cost: $15

Equipment

  • 10-inch Bundt pan
  • Mixing bowls
  • Whisk
  • Electric mixer (stand or handheld)
  • Wire rack
  • Baking sheet or parchment paper
  • Spatula
  • Toothpick

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup fresh lemon juice
  • 2 lemons zest of
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar for glaze
  • 1/4 cup fresh lemon juice for glaze
  • 1 lemon zest of for glaze

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients; mix until just combined.
  • Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
  • Once the cake is done baking, cool it in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
  • Once cooled, drizzle the lemon glaze over the top of the cake.
  • Garnish with thin lemon slices and fresh mint leaves, if desired, and serve.

Notes

For an extra lemony punch, don't hesitate to add more lemon zest to the batter. Make sure all your ingredients are at room temperature for a smoother mix. If you need to store leftovers, wrap tightly in plastic wrap to keep it moist! Store at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Calories: 350kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 80mg | Sugar: 32g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
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