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
Scale
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.
