If you love the bright, tangy flavor of lemons, then this Extreme Lemon Bundt Cake is for you. This cake is packed with intense lemon flavor from the lemon cake mix, lemon pudding, fresh lemon juice, and zest. The result is a moist, delicious cake that’s perfect for any occasion. Whether you’re hosting a party or simply want to indulge in a citrusy treat, this lemon bundt cake is sure to impress. Let’s dive into the recipe and learn how to create this zesty and delightful Extreme Lemon Bundt Cake step-by-step.
Ingredients
- 1 (18 oz) box Betty Crocker or Pillsbury lemon cake mix
- 1 (3 oz) box instant lemon pudding
- 4 extra-large eggs
- 1 cup sour cream
- 2 teaspoons lemon extract (optional)
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup oil
Instructions
Step 1: Prepare the Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or spray it with nonstick baking spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the lemon cake mix and instant lemon pudding. Mix until well combined.
- Add Wet Ingredients: Add the eggs, sour cream, lemon extract (if using), lemon juice, lemon zest, and oil to the dry ingredients. Mix on medium speed with an electric mixer until the batter is smooth and well combined.
Step 2: Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
Serving
- Serve: Once the cake is completely cool, slice and serve. You can dust the top with powdered sugar or drizzle with a lemon glaze for extra flavor. Enjoy this tangy and moist lemon bundt cake!
Cooking Notes
- Lemon Extract: The lemon extract is optional but enhances the lemon flavor. If you prefer a more natural taste, you can omit it.
- Sour Cream: Sour cream adds moisture and richness to the cake. You can substitute with Greek yogurt if desired.
- Glaze: For an extra touch, make a simple lemon glaze with powdered sugar and lemon juice to drizzle over the cooled cake.
Frequently Asked Questions
Q: Can I use a different type of oil? A: Yes, you can use any neutral oil such as vegetable oil, canola oil, or even melted coconut oil.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Q: Can I make this cake ahead of time? A: Yes, this cake can be made a day in advance. Keep it covered and store at room temperature. Add any glaze or powdered sugar just before serving.
Keto/Low Carb Version
To make a keto or low-carb version of Extreme Lemon Bundt Cake, follow these modifications:
- Cake Mix and Pudding: Use keto-friendly lemon cake mix and pudding mix.
- Sugar: Replace the sugar in the cake mix with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Sour Cream: Ensure the sour cream is full-fat and low in carbs.
This Extreme Lemon Bundt Cake is a burst of citrusy goodness that’s sure to brighten any day. With its intense lemon flavor and moist texture, it’s a delightful dessert for lemon lovers. Try this recipe today and enjoy a homemade cake that’s easy to make and full of zesty flavor!
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