Super Lemony Bundt Cake
Get ready to enjoy the incredible lemon flavor and long-lasting deliciousness that this Super Lemony Bundt Cake has to offer! This easy and refreshing recipe is bound to make your day brighter.🍋🍰
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We're about to dive into a slice of sunshine! If you're a lemon lover like me, you're in for a treat. Today, I'm sharing my Super Lemony Lemon Cake recipe – a citrusy delight that will leave your taste buds dancing.
Love Lemon?!🍋 Try these Zesty Lemon Butter Bars or my Blueberry Cake Donuts with a Zesty Lemon Glaze!
3 Reason Why You’ll Love This Recipe!
Incredible Lemon Flavor: This cake is bursting with the zesty goodness of fresh lemon juice and lemon zest. Every bite delivers a bright and refreshing citrusy punch that's perfect for lemon enthusiasts.
Simple to Make: This recipe is a breeze to follow. With straightforward instructions and minimal prep work, you'll have a delightful lemon cake on your table in no time.
Long-Lasting Deliciousness: While it's doubtful this cake will last very long once you've tasted it, it can stay fresh for up to three days. That means you can savor the lemony goodness over multiple servings or share it with friends and family.
Before we embark on this lemony journey, let's make sure you have the essentials:
Equipment Needed:
Baking spray or cake goop
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Ingredients:
1 box lemon cake mix
3.4oz box of lemon instant pudding & pie filling
3 eggs
½ cup vegetable oil
¾ cup milk
¼ cup TBS lemon juice (fresh squeezed)
1 tsp vanilla extract
Lemon Icing:
2 cups powdered sugar (sifted)
1 TBS butter (melted)
2 TBS lemon juice (fresh squeezed)
1 tsp vanilla extract
1 tsp lemon zest
hot water (as needed)
How to Make a Super Lemony Bundt Cake
Preheat the Oven:
To get things started, preheat your oven to 350° Fahrenheit (or 325° Fahrenheit if you're using a dark or nonstick pan).
Proper preheating ensures even baking.
Prepare the Bundt Pan:
Grease your Bundt pan generously with my homemade cake goop recipe or baking spray.
This step is crucial to prevent your cake from sticking to the pan.
Mix the Cake Batter:
In a large bowl, combine the lemon cake mix, lemon instant pudding mix, eggs, vegetable oil, milk, fresh lemon juice, and vanilla extract.
Use an electric hand mixer on medium speed to blend these ingredients for about 2 minutes.
Be sure to scrape the sides of the bowl occasionally. This thorough mixing ensures a uniform and flavorful batter.
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Pour the Batter:
Carefully pour the cake batter into your prepared Bundt pan.
To remove any air bubbles that might have formed, tap the pan on the counter a few times. This step helps prevent uneven rising.
Baking Time:
Place the pan in the preheated oven and bake for 35 to 40 minutes. Keep an eye on it; you'll know it's ready when it turns a beautiful golden brown and a toothpick inserted into the center comes out clean.
The toothpick test ensures your cake is perfectly baked.
Cooling:
Once out of the oven, allow the cake to cool in the pan for about 10 minutes.
This helps it firm up a bit and makes it easier to remove from the pan.
Now carefully remove the cooled cake from the Bundt pan by placing a plate over the base of the cake and invert the pan to release.
Prepare the Frosting:
While the cake is cooling, let's prepare the icing.
In a small bowl, combine the sifted powdered sugar, melted butter, fresh lemon juice, vanilla extract, and lemon zest.
Stir these ingredients until they form a smooth and delightful icing.
If you find your icing is a little too thick, add in a few drops of hot water until it gets to the consistency that you prefer.
Now, drizzle the prepared icing over the top of the cake. It'll add that perfect sweet and tangy finish.
Enjoy & Store:
Your Super Lemony Lemon Bundt Cake is ready to be enjoyed! Store any leftovers covered to keep them fresh.
Yield & Storage:
This Super Lemony Lemon Cake recipe yields approximately 12 servings of pure lemony bliss.
Once your cake is ready, you'll want to store it covered at room temperature for up to three days.
Trust me; it won't last that long!
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Substitutions & Variations:
If you're feeling adventurous or need to work with what's in your pantry, here are a few ingredient substitutions and variations to consider:
Swap the lemon cake mix for a yellow cake mix and add extra lemon zest for a milder lemon flavor.
Replace vegetable oil with unsweetened applesauce for a lighter option.
Experiment with different types of citrus – try orange juice and zest for a twist on the classic lemon flavor.
For a pop of color and flavor, add a handful of fresh berries to the batter.
Tips & Tricks:
Zest your lemons before juicing them – it's much easier!
If your powdered sugar has lumps, sift it for a smoother icing.
For a more intense lemon flavor in the icing, add extra lemon zest or a touch of lemon extract.
Don't rush the cooling process; waiting for the cake to cool for 10 minutes in the pan helps it release more easily.
FAQs:
Q: Can I use store-bought lemon juice instead of fresh squeezed?
A: While fresh lemon juice is preferred for that vibrant flavor, you can use store-bought lemon juice in a pinch. Just make sure it's 100% pure lemon juice without any added sugar or flavorings.
Q: How can I prevent my cake from sticking to the Bundt pan?
A: To ensure your cake slides out easily, generously grease the Bundt pan with baking spray or my cake release recipe. You can also dust it with a bit of flour after greasing for extra insurance.
Q: Can I make this cake in advance for a special occasion?
A: Absolutely! This lemony delight tastes even better the next day. Just be sure to store it covered at room temperature or in the fridge if it's particularly warm.
Get ready to bask in the vibrant flavors of this Super Lemony Lemon Cake. Whether you're sharing it with friends and family or enjoying a slice all to yourself, this citrusy delight is bound to impress. I'd love to hear about your lemony adventures, so be sure to drop a comment below with your thoughts, questions, or any creative twists you've tried!
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-Happy Baking, Xoxo Chyna B🍋🍰
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