There is something truly irresistible about a classic, moist, and tangy dessert that brightens any gathering or afternoon tea. This Lemon Bundt Cake Recipe is a beloved favorite that perfectly balances zesty lemon flavor with a tender crumb. With every bite, you’ll enjoy the uplifting scent and fresh taste of lemon, brought to life by simple yet purposeful ingredients. Whether you’re baking for friends, family, or just because, this cake radiates warmth and joy, making it a dessert that feels like a sunny day on a plate.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking a showstopping Lemon Bundt Cake Recipe. Each component plays a crucial role: from butter giving that rich texture, to lemon extract and jello boosting the bright citrus notes, and a splash of color making every slice as inviting as can be.
- 1 cup butter (softened): Provides a rich and creamy texture essential for moistness.
- 1 3/4 cups sugar: Sweetens the cake perfectly without overpowering the lemon flavors.
- 2 eggs: Helps bind ingredients and adds structure to the cake.
- 2 tsp vanilla extract: Adds a warm, comforting background note that complements lemon.
- 2 tsp lemon extract: Intensifies the fresh lemon flavor for that memorable tang.
- 2 1/2 cups cake flour: Creates a soft, tender crumb that’s light on the palate.
- 1 Tbsp baking powder: Ensures the cake rises beautifully with a delicate crumb.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor.
- 1 cup milk: Adds moisture and smoothness to the batter for a luscious texture.
- 2 Tbsp lemon jello (for enhanced flavor and color): Boosts lemon zest and gives the cake a subtle, appealing tang.
- 2 drops yellow food coloring gel (for a vibrant yellow hue): Creates that sunny, inviting color that makes the cake pop.
How to Make Lemon Bundt Cake Recipe
Step 1: Prep Your Oven and Pan
Start off by preheating your oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly to ensure your cake will release easily and retain its beautiful shape, setting the stage for a perfect bake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. This step is crucial for incorporating air, leading to a tender, airy cake that melts in your mouth.
Step 3: Add Eggs One at a Time
Add the eggs slowly, one by one, beating well after each addition. This method helps maintain the aeration and smoothness of your batter, which is key to that light crumb.
Step 4: Mix in the Extracts
Stir in both the vanilla and lemon extracts. These will layer in complex flavors to the cake and enhance its delightful lemon character.
Step 5: Combine Dry Ingredients
Whisk together the cake flour, baking powder, and salt in a separate bowl. Mixing the dry ingredients ensures they’re evenly distributed, which helps your cake rise evenly and bake consistently.
Step 6: Alternate Adding Dry Ingredients and Milk
Slowly add the dry ingredients to the butter mixture, alternating with milk. Mix just until everything is combined—overmixing can lead to a denser cake, and we want this one fluffy!
Step 7: Fold in Lemon Jello and Food Coloring
Gently fold in the lemon jello powder and the yellow food coloring gel. This special touch not only intensifies the lemon flavor but also gives the cake a beautiful, vibrant color that looks as lovely as it tastes.
Step 8: Pour Batter into Pan
Pour your batter into the prepared Bundt pan, smoothing out the top so it bakes evenly and looks perfect once unmolded.
Step 9: Bake Until Perfect
Bake the cake for 45 to 50 minutes. To test doneness, insert a toothpick into the center—if it comes out clean, your cake is ready to cool.
Step 10: Cool Before Serving
Let the cake cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely. This step helps retain moisture and makes sure each slice looks picture-perfect.
How to Serve Lemon Bundt Cake Recipe
Garnishes
Enhance your Lemon Bundt Cake Recipe by adding a dusting of powdered sugar or a light drizzle of a simple lemon glaze. Fresh lemon zest or edible flowers also bring a fresh, elegant touch that will wow your guests visually and on the palate.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Fresh berries like raspberries or blueberries complement the citrus notes and add a burst of color for a stunning presentation.
Creative Ways to Present
Serve the cake on a decorative platter, surrounded by lemon slices or mint leaves to echo the flavors of the cake. For special occasions, consider layering slices with lemon curd or mascarpone cream to turn this simple recipe into a showstopper dessert.
Make Ahead and Storage
Storing Leftovers
Your Lemon Bundt Cake Recipe keeps well stored in an airtight container at room temperature for up to three days. This maintains its moist texture while allowing the flavors to deepen and marry beautifully.
Freezing
Freezing is a great option if you want to save some cake for later. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to protect it. When stored properly, it stays delicious for up to two months.
Reheating
To warm up leftover slices, simply pop them in the microwave for 15 to 20 seconds or warm gently in an oven at low heat. This revives the cake’s softness and enhances the lemon aroma nicely.
FAQs
Can I use fresh lemon juice instead of lemon extract?
Fresh lemon juice adds zing but is more acidic and watery compared to lemon extract. You can use it, but you might want to reduce some liquid in the recipe to keep the texture right and still include lemon extract if possible for a stronger flavor.
What if I don’t have lemon jello powder?
If lemon jello powder isn’t handy, no worries! You can substitute with a teaspoon or two of lemon zest to maintain bright flavor and aroma, but the intense lemon color will be less vibrant without the jello.
How do I prevent my Bundt cake from sticking to the pan?
Greasing and flouring your Bundt pan carefully is the trick. Use softened butter or a non-stick spray, then dust with flour, tapping out the excess. This creates a perfect non-stick barrier for easy removal.
Is cake flour necessary or can I use all-purpose flour?
Cake flour gives this recipe a tender, delicate crumb. If you only have all-purpose flour, you can use it, but expect a slightly denser texture. For better results, you can sift it a couple of times to aerate before using.
Can I add a glaze or frosting to this Lemon Bundt Cake Recipe?
Absolutely! A simple lemon glaze made from powdered sugar and lemon juice is fantastic and keeps the cake light. Cream cheese frosting also pairs wonderfully for a richer, more indulgent finish.
Final Thoughts
There’s a special kind of joy that comes from baking a Lemon Bundt Cake Recipe and sharing it with loved ones. Its comforting yet bright flavor is truly timeless, making it perfect for anytime you crave a sweet, citrusy treat. I hope you give this recipe a try and let it become one of your go-to desserts for celebrations or simply to brighten your day!
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 delightful Lemon Bundt Cake combines a tender, buttery crumb with bright lemon flavor, enhanced by lemon extract and a hint of lemon jello for extra tang and color. Perfectly moist and beautifully golden, it’s an ideal dessert for any occasion, baked to perfection in a classic Bundt pan.
Ingredients
Wet Ingredients
- 1 cup butter (softened)
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 1 cup milk
- 2 drops yellow food coloring gel
Dry Ingredients
- 1 3/4 cups sugar
- 2 1/2 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp lemon jello powder
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly 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 becomes light and fluffy, which usually takes about 3-5 minutes with a mixer.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to maintain a smooth batter.
- Add extracts: Stir in the vanilla and lemon extracts evenly throughout the batter to infuse it with aromatic flavors.
- Combine dry ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt until well blended to ensure even leavening.
- Alternate dry ingredients with milk: Gradually add the dry ingredient mixture to the butter mixture, alternating with milk. Begin and end with the dry mix, stirring gently until just combined to avoid overmixing.
- Add lemon jello and food coloring: Gently fold in the lemon jello powder and yellow food coloring gel to boost both the flavor and visual appeal of your cake.
- Pour batter into pan: Transfer the batter to the prepared Bundt pan, smoothing the surface for even baking.
- Bake: Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before serving.
Notes
- Ensure the butter is properly softened at room temperature for best creaming results.
- Do not overmix the batter once the flour is added to maintain a light texture.
- If you don’t have lemon jello powder, you can replace it with an extra teaspoon of lemon zest for natural flavor.
- Allow the cake to cool completely before glazing or serving to avoid melting any toppings.
- Using a toothpick test is the best way to check doneness to prevent overbaking.
