Extreme Lemon Bundt Cake

Introduction

If you’re looking for a dessert that packs a punch of flavor, the Extreme Lemon Bundt Cake is a delightful choice. This cake is not only visually appealing with its beautiful shape but also bursting with tangy lemon goodness. Perfect for any occasion, this cake promises to impress your family and friends with its moist texture and zesty taste. Whether you’re a lemon lover or just in need of a refreshing treat, this cake will undoubtedly satisfy your cravings.

Detailed Ingredients with measures

To create this zesty bundt cake, you’ll need the following ingredients:

– All-purpose flour: 2 ½ cups
– Granulated sugar: 2 cups
– Baking powder: 1 tablespoon
– Baking soda: ½ teaspoon
– Salt: ½ teaspoon
– Unsalted butter, softened: 1 ½ cups
– Large eggs: 4
– Sour cream: 1 cup
– Fresh lemon juice: ½ cup
– Zest of 2 lemons
– Vanilla extract: 1 teaspoon

For the glaze:
– Powdered sugar: 1 cup
– Lemon juice: 2-3 tablespoons
– Lemon zest for topping

Prep Time

The preparation for the Extreme Lemon Bundt Cake takes approximately 20 minutes. This includes gathering your ingredients, preparing your baking dish, and mixing the batter.

Cook Time, Total Time, Yield

The cook time for this cake is around 50-60 minutes, depending on your oven’s calibration. The total time, from preparation to baking, is about 1 hour and 20 minutes. This recipe yields one beautifully shaped bundt cake, perfect for sharing or indulging on your own. Enjoy the delightful flavors and the moist texture that this Extreme Lemon Bundt Cake brings to your table!

Detailed Directions and Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with non-stick spray or butter, ensuring that all crevices are coated for easy removal after baking.

Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this mixture aside for later use.

Prepare Wet Ingredients

In a large mixing bowl, combine 1 cup of granulated sugar and ½ cup of unsalted butter, and cream them together until the mixture is light and fluffy. This process should take about 3-5 minutes.

Add Eggs and Lemon Zest

Add 3 large eggs, one at a time, to the creamy sugar and butter mixture, mixing well after each addition. Next, incorporate the zest of 2 lemons for added flavor.

Combine Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup of buttermilk. Mix just until combined, being careful not to overmix.

Add Lemon Juice

Stir in ¼ cup of freshly squeezed lemon juice to the batter, ensuring even distribution for enhanced lemon flavor.

Pour Batter into the Pan

Pour the prepared batter into the greased bundt pan, smoothing the top with a spatula to create an even surface.

Bake the Cake

Place the bundt pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.

Prepare the Glaze

While the cake is cooling, prepare a lemon glaze by whisking together 1 cup of powdered sugar and 2-3 tablespoons of freshly squeezed lemon juice until smooth.

Glaze the Cake

Once the cake has completely cooled, drizzle the lemon glaze over the top. Allow it to set before slicing and serving.

Notes

Room Temperature Ingredients

Ensure that butter, eggs, and buttermilk are at room temperature before beginning to achieve the best texture.

Storing the Cake

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing Instructions

This cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Thaw in the fridge before glazing and serving.

Customizing Flavors

Feel free to add poppy seeds or a hint of vanilla extract for added texture and flavor to the cake batter.

Cook techniques

Mixing the Batter

To achieve a light and fluffy texture for the bundt cake, make sure to cream the butter and sugar thoroughly before adding the eggs. This process incorporates air into the mixture, resulting in a better rise during baking.

Zesting Lemons

When zesting lemons, be sure to use only the yellow part of the skin. The white pith underneath can add bitterness to your cake. Use a microplane or a zester for fine zests that will evenly distribute throughout the batter.

Preventing Sticking

To prevent the bundt cake from sticking to the pan, generously grease and flour the pan before pouring in the batter. You can also use a non-stick baking spray specifically designed for bundt pans.

Testing for Doneness

To ensure your lemon bundt cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter sticks to the toothpick, continue baking, checking every few minutes.

Cooling the Cake

Once baked, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This allows the cake to set slightly, making it easier to remove from the pan without breaking.

FAQ

Can I use different citrus for this recipe?

Yes, you can substitute lemons with other citrus fruits like oranges or limes for a different flavor profile. Adjust the zest and juice accordingly.

How do I store leftovers?

Store any leftover bundt cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months.

Can I add toppings to the cake?

Yes, you can drizzle a lemon glaze or top the cake with powdered sugar. Fresh berries and whipped cream make excellent accompaniments as well.

Is there a gluten-free option for this cake?

You can substitute all-purpose flour with a gluten-free flour blend, but be sure to follow the package instructions for best results.

What can I do if my cake sinks in the middle?

A sinking cake often indicates that it was underbaked or that the oven temperature was too low. Ensure your oven is correctly calibrated and check for doneness before removing it from the oven.

Conclusion

The Extreme Lemon Bundt Cake is a delightful treat that perfectly balances sweetness with tartness. Its moist texture and zesty flavor make it a fantastic choice for any occasion, whether you are celebrating a birthday, hosting a brunch, or simply indulging in a cozy afternoon tea. This cake not only captivates the palate but also impresses with its striking appearance, making it a showstopper at any gathering.

More recipes suggestions and combination

Lemon Blueberry Bundt Cake

Combine the tangy flavor of lemon with juicy blueberries for a refreshing twist on the classic bundt cake.

Chocolate Lemon Marble Cake

Swirl rich chocolate batter with lemon-infused cake for a decadent dessert that offers the best of both worlds.

Lemon Poppy Seed Cake

Incorporate poppy seeds into the lemon batter for added texture and a nutty flavor that complements the cake’s zestiness.

Vanilla Lemon Glaze Cake

Top your Extreme Lemon Bundt Cake with a creamy vanilla glaze to enhance its sweetness and create a beautiful finish.

Coconut Lemon Bundt Cake

Add shredded coconut to the batter for a tropical twist that pairs beautifully with the tartness of the lemon.

Almond Lemon Cake

Infuse the cake with almond extract to bring a rich, nutty flavor that harmonizes well with the citrus notes.