Extreme Lemon Bundt Cake
Bursting with bold citrus flavor, this Extreme Lemon Bundt Cake is every lemon lover's dream! Made with fresh lemon juice, fragrant lemon zest, and a tender, buttery crumb, this cake delivers an intense lemony punch in every bite. The moist, rich texture is perfectly complemented by a tangy-sweet lemon glaze that drizzles beautifully down its golden curves. Easy to prepare in just under 20 minutes of prep time, this crowd-pleasing dessert is a showstopper for any occasion, from summer gatherings to tea parties. Garnish with extra zest for a touch of elegance, and enjoy a slice of sunshine on your plate!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 tablespoons Lemon zest
- 0.5 cup Fresh lemon juice
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar
- 3 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoons Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for about 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth.
Once the cake is completely cooled, drizzle the lemon glaze generously over the top, letting it run down the sides of the cake.
Optional: Garnish with additional lemon zest for extra brightness.
Slice, serve, and enjoy this zesty treat! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 893.6 g | 325% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 593.8 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 537 mg | 41% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
