If you’re the sort of friend who can never have enough citrus in your life, get ready to fall in love with this Extreme Lemon Bundt Cake. Imagine a cake so moist, tender, and sunshiny—with layers of bright lemon flavor in both the crumb and the glaze—that every bite wakes up your tastebuds and chases away a cloudy day. Whether you’re hosting a brunch, treating yourself to a midweek pick-me-up, or searching for the ultimate crowd-pleaser for a celebration, this Extreme Lemon Bundt Cake is about to become your go-to favorite. Let’s dive in and bake up some zesty happiness!
Ingredients You’ll Need
Let’s gather our flavor-boosting lineup! Each ingredient for this Extreme Lemon Bundt Cake is chosen for maximum brightness or that plush, bakery-worthy crumb. Here’s a look at what makes every slice totally irresistible.
- Lemon cake mix: The shortcut superstar that lays the foundation for all that lemony goodness—simple, soft, and bursting with fragrance.
- Instant lemon pudding mix: Adds a creamy richness and dreamy moisture to the cake, delivering that luscious, melt-in-your-mouth crumb.
- Eggs: These four beauties provide structure and help the cake rise to spectacularly fluffy heights.
- Sour cream: Guarantees the cake stays moist for days, while adding the tiniest tang to complement all that citrus.
- Vegetable oil: Keeps everything extra tender—no risk of dryness here!
- Water: Balances the batter and ensures a perfectly pourable consistency.
- Fresh lemon juice: For a bolt of fresh, zingy lemony punch that feels honest-to-goodness homemade.
- Lemon zest: The fragrant oils in the zest elevate every bite, making the flavor three-dimensional and deeply aromatic.
- Vanilla extract: Just a dash for warmth and to mellow out the sharp citrus edge.
- Powdered sugar (for the glaze): This forms the base of a silky, sweet-tart drizzle that’s as pretty as it is tasty.
- More lemon juice (for the glaze): It infuses the glaze with lip-smacking tartness—don’t hold back!
- More lemon zest (for the glaze): Brings a pop of color and a concentrated hit of sunny flavor right on top.
How to Make Extreme Lemon Bundt Cake
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F, which is the sweet spot for baking up a golden, even Bundt. Give your Bundt pan a thorough greasing, making sure to coat every nook and cranny—this ensures your Extreme Lemon Bundt Cake unmolds beautifully with all those signature swirls and ridges intact! A gentle dusting of flour also helps if your pan is prone to sticking.
Step 2: Mix the Batter
In your largest mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, sour cream, vegetable oil, water, fresh lemon juice, lemon zest, and vanilla extract. Don’t be afraid to go all-in with the lemon elements—it’s what makes this cake extreme! With a hand mixer or stand mixer, beat on medium speed for 2–3 minutes. You want the batter super smooth and luscious, with no dry pockets left behind.
Step 3: Fill and Bake
Carefully pour the batter into the prepared Bundt pan, aiming for even distribution. Smooth out the top with a spatula to encourage a uniform bake. Pop it into the preheated oven and bake for 40–45 minutes. When a toothpick inserted into the center comes out clean, you’ll know it’s done and perfectly set. Your kitchen will smell like a citrus grove by now!
Step 4: Cool and Unmold
Let the cake rest inside the pan for about 10–15 minutes. This short pause makes unmolding so much easier, helping the cake pull away gently from the sides. Once slightly cooled, invert the pan over a wire rack and let the cake cool completely. Admire those beautiful Bundt ridges—you earned ‘em!
Step 5: Make and Add the Lemon Glaze
While the cake cools, whisk together the powdered sugar, fresh lemon juice, and zest until the glaze is smooth and pourable. When the cake is fully cooled, drizzle it with the glaze, letting it cascade down the ridges for maximum visual (and flavor) impact. Patience, friend—let the glaze set before you slice and serve your Extreme Lemon Bundt Cake masterpiece!
How to Serve Extreme Lemon Bundt Cake
Garnishes
For the ultimate finishing touch, sprinkle extra lemon zest over the glazed cake right before serving. Thinly sliced fresh lemons, twists of candied lemon peel, or even a handful of edible flowers (like violets or pansies) make a gorgeous, inviting presentation. A few fresh berries cluster beautifully around the base for added pop and flavor contrast.
Side Dishes
Pair your Extreme Lemon Bundt Cake with a bowl of whipped cream or a scoop of creamy vanilla ice cream for a melt-in-your-mouth experience. This zesty cake also loves a side of fresh berries, a fruit salad, or a light dollop of lemon curd for true citrus enthusiasts. For an afternoon tea, serve thin slices with iced or hot black tea and lemon wedges.
Creative Ways to Present
Cut thick slices and fan them out on a beautiful platter, or serve individual mini slices as part of a dessert sampler spread. For celebrations, place the whole Extreme Lemon Bundt Cake on a pedestal stand and ring it with fresh herbs or citrus slices for a festive centerpiece. You can even serve cubes on skewers with fresh berries for a playful, party-friendly treat!
Make Ahead and Storage
Storing Leftovers
To keep your Extreme Lemon Bundt Cake wonderfully fresh, store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature. It’ll stay moist and luscious for up to 3 days—just be sure to keep it out of direct sun or heat, which can melt the glaze or dry out the crumb.
Freezing
If you’d like to freeze some (or all!) of your cake, simply wrap slices or the entire cooled, unglazed cake in a double layer of plastic wrap followed by foil. It’ll keep beautifully for up to 2 months. Thaw at room temperature and add the glaze once the cake has fully defrosted for the freshest taste and texture.
Reheating
You don’t need to reheat this cake to enjoy its soft crumb, but if you like your Extreme Lemon Bundt Cake slightly warm, pop a slice in the microwave for 10–15 seconds. This will give you that oven-fresh taste and gently awaken the lemony aromas. Avoid overheating, as the glaze may melt and become sticky.
FAQs
Can I make this cake ahead of time for a party?
Absolutely! The Extreme Lemon Bundt Cake actually tastes even better the next day, as the citrus flavors have time to meld and deepen. Simply glaze it the day you serve for the best presentation.
Can I add poppy seeds or blueberries to the batter?
Sure thing! Fold up to 2 tablespoons of poppy seeds or a cup of fresh blueberries gently into the finished batter for a delightful twist without affecting the cake’s moisture or rise.
What if I don’t have lemon pudding mix?
If you can’t find instant lemon pudding mix, you can substitute with vanilla pudding mix and add an extra tablespoon of lemon zest to bump up the citrus punch. It’ll be delicious either way!
How do I keep the cake from sticking to the Bundt pan?
Be generous with your greasing—get into every groove with butter or nonstick spray, then add a dusting of flour or sugar. Let the cake cool slightly before unmolding, which helps it release flawlessly.
Can I double the glaze for an extra-drippy look?
Yes! This Extreme Lemon Bundt Cake is ready for all your bold glaze dreams. Just double the powdered sugar, lemon juice, and zest for an extravagant, tangy finish. Drizzle in layers and let set between rounds for that bakery-showstopper effect.
Final Thoughts
If you’re ready to supercharge your dessert game with serious citrus, give this Extreme Lemon Bundt Cake a try. Every forkful is like a little celebration of all things lemony and bright. It’s a longtime favorite in my kitchen, and it’s sure to become a hero recipe in yours, too. I can’t wait to hear how it brightens up your table!
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Extreme Lemon Bundt Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the zesty delight of this Extreme Lemon Bundt Cake that’s bursting with tangy lemon flavor. This moist and luscious cake is perfect for any occasion, from afternoon tea to a special celebration.
Ingredients
Cake:
- 1 box (15.25 oz) lemon cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a Bundt pan thoroughly.
- Mix the Batter: In a large bowl, combine the lemon cake mix, lemon pudding mix, eggs, sour cream, oil, water, lemon juice, lemon zest, and vanilla extract. Beat until smooth and thick.
- Bake: Pour the batter into the prepared pan and bake for 40–45 minutes until a toothpick comes out clean. Cool and invert onto a wire rack.
- Make the Glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over the cake.
Notes
- Enhance the lemon flavor by brushing the warm cake with lemon syrup before glazing.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
