Extreme Lemon Bundt Cake Recipe
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1 cup buttermilk
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a Bundt pan thoroughly to prevent sticking.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavors:
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon extract, lemon juice, and lemon zest.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
- Serve and Enjoy:
- Slice the cake and enjoy the extreme lemon flavor!
Feel free to adjust the lemon intensity by adding more zest or juice to the cake and glaze according to your taste.