Description
Indulge in the delightful tangy sweetness of this Super Moist Lemon Bundt Cake. The perfect balance of zesty lemon flavor and moist, tender crumb makes this a must-try dessert for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 (3.4 ounce) box instant lemon pudding dry mix
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Wet Ingredients:
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 cup sour cream, at room temperature
- 1 teaspoon almond extract
- zest of 1 small lemon
- lemon juice, squeezed from zested lemon
Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk of choice
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 325°F and prepare a bundt pan.
- Combine dry ingredients: Mix flour, lemon pudding mix, baking powder, and salt in a bowl.
- Whisk wet ingredients: In another bowl, combine eggs, sugar, oil, sour cream, extract, lemon zest, and juice.
- Combine wet and dry: Fold wet ingredients into dry until just combined. Pour batter into prepared pan.
- Bake: Bake for 1 hour, then cool in pan before transferring to a wire rack.
- Make lemon glaze: Combine powdered sugar, milk, lemon juice, zest, and extract in a bowl.
- Glaze the cake: Pour the glaze over the cooled cake on a platter or cake stand.
- Serve: Slice and enjoy!
Notes
- You can add a sprinkle of powdered sugar or fresh berries on top for extra decoration.
- To enhance the lemon flavor, you can add more zest or a splash of lemon extract to the glaze.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Lemon Bundt Cake, Dessert Recipe, Lemon Cake, Moist Cake
