If you’re on the lookout for a dessert that bursts with sunshine and happiness in every bite, this Lemon Bundt Cake Recipe is an absolute winner. It’s a tender, moist cake infused with fresh lemon flavor and a touch of vanilla, baked to a perfect golden hue thanks to a clever addition of lemon jello and yellow food coloring. This cake’s delightful tang and buttery crumb make it an irresistible treat that’s perfect for any occasion, whether you’re hosting a brunch or simply craving a sweet slice of joy. Once you try it, you’ll find this Lemon Bundt Cake Recipe quickly becomes a beloved classic in your kitchen.
Ingredients You’ll Need
This Lemon Bundt Cake Recipe calls for ingredients that are both straightforward and crucial to achieving its luscious texture and bright flavor. Each component plays a special role, from the soft butter that creates a tender crumb to the lemon extracts and jello that pack a flavorful punch.
- 1 cup butter (softened): Provides rich moisture and helps create a tender, fluffy crumb.
- 1 3/4 cups sugar: Sweetens the cake perfectly without overpowering the lemony notes.
- 2 eggs: Bind ingredients together while adding richness and structure.
- 2 tsp vanilla extract: Amplifies the cake’s flavor with warm, familiar undertones.
- 2 tsp lemon extract: Packs a concentrated burst of citrus that defines the cake’s bright flavor.
- 2 1/2 cups cake flour: Creates a delicate crumb with just the right softness.
- 1 Tbsp baking powder: Ensures the cake rises beautifully and holds its shape.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup milk: Adds moisture and keeps the batter smooth for a tender cake.
- 2 Tbsp lemon jello powder: Elevates the lemon flavor and adds a slight natural tint.
- 2 drops yellow food coloring gel: Gives the cake a cheerful, vibrant color that catches the eye.
How to Make Lemon Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and generously greasing and flouring your Bundt pan. This crucial step ensures your beautifully baked cake won’t stick and will come out with those charming classic ridges intact.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This incorporation of air is what makes your lemon bundt cake recipe so tender and airy.
Step 3: Add the Eggs
One at a time, add the eggs, mixing well after each. The gradual addition helps the batter emulsify evenly, contributing to a consistent texture.
Step 4: Incorporate Extracts
Stir in the vanilla and lemon extracts to deepen the flavor profile. These two work in harmony—vanilla adds warmth, while lemon delivers that signature bright zing.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the cake flour, baking powder, and salt. This combination ensures your cake rises beautifully and the flavor stays balanced.
Step 6: Alternate Adding Dry Ingredients and Milk
Gradually introduce the dry ingredients to the butter mixture, alternating with milk. Mixing just until combined preserves the tender crumb; overmixing isn’t your friend here.
Step 7: Fold in Lemon Jello and Food Coloring
Gently fold in the lemon jello powder and the yellow food coloring gel. These special touches give the cake an enhanced lemon flavor and a glowing, golden color.
Step 8: Pour Batter and Bake
Transfer the batter evenly into your prepared Bundt pan and smooth the surface. Bake for 45 to 50 minutes, or until a toothpick inserted in the center emerges clean—this signals that your cake is perfectly done.
Step 9: Cool the Cake
Allow your cake to cool in the pan for about 10 minutes. Then gently turn it out onto a wire rack to cool completely. This step helps it finish setting and makes slicing a breeze.
How to Serve Lemon Bundt Cake Recipe
Garnishes
While this Lemon Bundt Cake Recipe shines on its own, consider dusting it with powdered sugar or drizzling a lemon glaze for an added zest. Fresh lemon slices or a sprinkle of finely chopped zest can also bring a fresh, tangy finish that perfectly complements every bite.
Side Dishes
Serve your cake alongside light accompaniments like a mixed berry compote or a dollop of whipped cream. A cup of tea or a bright, citrusy cocktail can also elevate this dessert into an unforgettable experience.
Creative Ways to Present
For a special occasion, turn your cake into a centerpiece by topping it with edible flowers or a ring of fresh mint leaves. You can even turn slices into mini trifle glasses layered with lemon curd and berries for a fun twist on the classic lemon bundt cake recipe.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store any leftover cake tightly wrapped in plastic wrap or in an airtight container. Kept at room temperature, it will remain moist and tasty for up to three days.
Freezing
This Lemon Bundt Cake Recipe freezes beautifully. Wrap the cake tightly twice in plastic wrap and then in foil. Freeze for up to 3 months, and thaw overnight in the refrigerator for best results before serving.
Reheating
For a freshly baked vibe, warm slices gently in the microwave for 10 to 15 seconds or in a low oven wrapped in foil. This will revive the softness and fresh lemon aroma wonderfully.
FAQs
Can I use regular flour instead of cake flour?
Yes, you can substitute with all-purpose flour, but use slightly less—about 2 1/3 cups—and be careful not to overmix to maintain a tender texture. Cake flour has less protein, which keeps the cake softer and lighter.
What if I don’t have lemon extract?
If lemon extract isn’t on hand, you can substitute with 1 tablespoon of fresh lemon zest and increase the lemon jello to 3 tablespoons for extra flavor. This keeps the lemon punch bright and fresh.
Is the lemon jello powder necessary?
While not absolutely necessary, the lemon jello powder adds an extra zing and enhances the cake’s golden color. Without it, your cake will still be delicious but slightly less vibrant and flavorful.
Can I make this cake dairy-free?
Yes! Swap the butter for a non-dairy spread and use almond, oat, or soy milk instead of regular milk. The texture might be a touch different but still wonderfully moist and flavorful.
How do I know when the cake is done baking?
The best way is the toothpick test: insert a toothpick into the thickest part of the cake, and if it comes out clean or with a few moist crumbs, your cake is perfectly baked.
Final Thoughts
There’s something truly magical about this Lemon Bundt Cake Recipe that makes it a joy to bake and even more delightful to share. Its moist texture, bright lemon flavor, and beautiful presentation will impress anyone lucky enough to have a slice. So go ahead, gather your ingredients and treat yourself—this cake is sunshine on a plate, and you deserve every bite!
Print
Lemon Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 60-65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bundt Cake is a delightful, moist, and flavorful treat perfect for any occasion. Infused with fresh lemon and vanilla extracts, enhanced by lemon jello for extra tang and vibrant color, this cake boasts a tender crumb and beautiful yellow hue. Baked to golden perfection in a Bundt pan, it’s easy to make and sure to impress.
Ingredients
Cake Ingredients
- 1 cup butter (softened)
- 1 3/4 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 2 1/2 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 Tbsp lemon jello (for enhanced flavor and color)
- 2 drops yellow food coloring gel (for a vibrant yellow hue)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a Bundt pan by greasing it thoroughly and dusting with flour to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine and to maintain the batter’s smooth consistency.
- Flavor with extracts: Stir in the vanilla and lemon extracts, infusing the batter with a bright citrus aroma and rich flavor.
- Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the creamed butter mixture, alternating with milk. Begin and end with the dry ingredients, stirring gently after each addition just until combined to avoid overmixing.
- Fold in lemon jello and coloring: Gently mix in the lemon jello powder and yellow food coloring gel. This step enhances the lemon flavor and gives the cake a vivid yellow color.
- Fill the pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for 10 minutes to set, then invert onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the cake tender and light.
- Lemon jello enhances both flavor and color but can be omitted if unavailable; you may add extra lemon zest instead.
- Use cake flour for a finer crumb; if unavailable, all-purpose flour can be substituted but results will be slightly denser.
- The yellow food coloring gel ensures a vibrant look but can be skipped if you prefer a natural pale cake.
- Cooling the cake properly prevents it from breaking apart when removed from the pan.
