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Super Lemon Bundt Cake


This Super Lemon Bundt Cake is layer upon layer of lemony goodness. It consists of a moist cake made from scratch layered with lemon juice, lemon zest, and lemon extract. It is then layered with a lemon syrup and topped with a lemon-sugar glaze. The results: a scrumptious tasting cake for lemon lovers.

So first, I started this blog one year ago.  During that time, I have managed to unintentionally blow up my website a few times. It’s amazing how a little < or / can throw code completely off in HTML. I still work full-time in the health care field, but try to carve out as much of my spare time as I can for baking and posting.  I’ve really enjoyed trying new desserts over the past year and hope you have found a recipe or two that you have liked as well.

My grandmother made a version of this cake in my youth. I’m pretty sure she used a cake mix with lemon pudding and if memory serves me correct, it tasted pretty good.  I trialed a few recipes for this bundt cake before finding this recipe.  I got most of my inspiration from the lemon bliss cake recipe on KingArthurflour.com.  I found that a bundt cake has some positives and negatives. The positive: the shape of a bundt cake looks pretty. The negative: a bundt cake can run on the dry side. The other negative is that it can be hard to get the  cake out of the pan.



Super Lemon Bundt Cake

 Prep Time: 15 minutes
 Cook Time: 1 hour 10 minutes
 Total Time: 1 hour 25 minutes

Ingredients:
Lemon Cake:
  • 12 tbsp unsalted butter, room temp
  • 2 1/4 cups granulated sugar
  • 4 large eggs, room temp
  • 2 tbsp lemon juice (approx. 2 lemons)
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 cup buttermilk, room temp
  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Lemon Syrup:
  • 1/2 cup granulated sugar
  • 2 -3 tbsp lemon juice, freshly squeezed
  • 1/8 cup water

Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp lemon juice

Instructions
For the cake:
  • Preheat oven to 350 degrees F. Grease ten-inch bundt pan very well and lightly flour. Set aside. 
  • Combine flour, baking powder, and salt in medium-sized bowl. Set aside.
  •  In large bowl, combine butter and sugar together with an electric mixer on medium speed for 2 - 3 minutes.
  •  Add in eggs, one at a time on medium speed until well-combined.
  •  Add in lemon zest, lemon juice, lemon extract, and vanilla extract to batter. Stir until combined.
  •  Alternate adding in flour mixture followed by buttermilk, blending on medium-low speed until ingredients are combined.
  •  Spread batter into prepared pan.
  •  Bake at 350 degrees F for one hour, ten minutes or until edges are golden brown and toothpick inserted into center of cake comes out clean.
  • Remove to wire rack to cool for at least 10 minutes and then remove cake from pan.


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