Extreme Lemon Bundt Cake

Bursting with bold citrus flavor, this Extreme Lemon Bundt Cake is every lemon lover's dream! Made with fresh lemon juice, fragrant lemon zest, and a tender, buttery crumb, this cake delivers an intense lemony punch in every bite. The moist, rich texture is perfectly complemented by a tangy-sweet lemon glaze that drizzles beautifully down its golden curves. Easy to prepare in just under 20 minutes of prep time, this crowd-pleasing dessert is a showstopper for any occasion, from summer gatherings to tea parties. Garnish with extra zest for a touch of elegance, and enjoy a slice of sunshine on your plate!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 units Large eggs
• 2 tablespoons Lemon zest
• 0.5 cup Fresh lemon juice
• 1 cup Buttermilk
• 1 teaspoon Vanilla extract
• 1.5 cups Powdered sugar
• 3 tablespoons Fresh lemon juice (for glaze)
• 1 tablespoons Lemon zest (for garnish, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan. Set aside.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy (about 3-4 minutes).

Step 4

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.

Step 6

Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.

Step 7

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.

Step 8

Bake for about 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Let the cake cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 10

While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth.

Step 11

Once the cake is completely cooled, drizzle the lemon glaze generously over the top, letting it run down the sides of the cake.

Step 12

Optional: Garnish with additional lemon zest for extra brightness.

Step 13

Slice, serve, and enjoy this zesty treat! Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1820.2 grams (1820.2g)

Amount per serving	% Daily Value*
Calories	5742

Total Fat 223.90g	287%
Saturated Fat 132.70g	664%
Polyunsaturated Fat 0.50g
Cholesterol 1288mg	429%
Sodium 3108mg	135%
Total Carbohydrate 893.60g	325%
Dietary Fiber 12.80g	46%
Total Sugars 593.80g
Protein 71.90g	144%

Vitamin D 404IU	2018%
Calcium 537mg	41%
Iron 21mg	118%
Potassium 1262mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 4.9%

Carbs: 60.8%