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
Scale
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.
