Welcome to a world where the zest of lemon takes center stage, bringing a burst of sunshine to your taste buds with every bite. This Extreme Lemon Bundt Cake recipe is more than just a dessert; it’s a celebration of lemon in all its glory. Perfect for those who can’t get enough of this zesty citrus, this cake promises moistness and a rich lemony punch that lingers delightfully on the palate. Let’s embark on this culinary journey together!

Who This Recipe is For

Lemon enthusiasts, this one’s for you! Whether you’re hosting a weekend brunch, looking for the perfect dessert to accompany a family dinner, or simply craving a lemony treat, this cake will not disappoint. Its moist texture and intense lemon flavor make it a hit among adults and kids alike. It’s also a fantastic option for those seeking a dessert that keeps well, remaining moist and delicious even after a week.

Why You’ll Love This Cake

Moist and Flavorful: Thanks to the combination of sour cream and lemon, this cake stays incredibly moist.
Easy to Make: Using a ready-made cake mix and pudding mix means less fuss and more flavor.
Versatile: Perfect for various occasions, from casual gatherings to more formal celebrations.
Long-Lasting: Remains fresh for up to a week and can be frozen for up to 30 days.

Ingredients

1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra-large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
Juice of 1 lemon
Zest of 1 lemon
½ cup oil

Kitchen Equipment Needed

Bundt pan or 2 large loaf pans
Mixing bowl
Whisk or electric mixer
Measuring cups and spoons
Grater or zester
Juicer (optional)
Cooling rack

Preparation: A Step-by-Step Guide

Preheat the Oven: Start by preheating your oven as directed on the cake mix box. This ensures the cake cooks evenly.
Combine Ingredients: In a large mixing bowl, whisk together the cake mix, instant lemon pudding, eggs, sour cream, lemon extract (if using), lemon juice, and lemon zest. Gradually pour in the oil while continuing to whisk, ensuring everything is well combined and smooth.
Prepare the Pan: Lightly grease your Bundt pan or loaf pans with a bit of oil or non-stick spray. This helps in easy removal of the cake after baking.
Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top. Bake as directed on the cake mix box. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before inverting onto a cooling rack to cool completely.

Storing Leftovers

Room Temperature: Store the cake in a cake keeper at room temperature for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and then aluminum foil. Freeze for up to 30 days. Thaw at room temperature before serving.

Serving Suggestions and Variations

Serve as Is: This cake is so flavorful it doesn’t need icing!
Add a Glaze: For an extra lemony kick, drizzle with a simple lemon glaze.
Variations: Try adding poppy seeds to the batter for a lemon poppy seed version.

FAQ Section

Can I make this cake gluten-free? Yes, use a gluten-free lemon cake mix and ensure all other ingredients are gluten-free.
Can I use a different type of citrus? Absolutely! Orange or lime can be used for a different flavor profile.
What if I don’t have sour cream? Plain yogurt is a good substitute for sour cream.

Preparation Time, Cook Time, Total Time, Serves, and Nutritional Values

Preparation Time: 15 minutes
Cook Time: As directed on the cake mix box
Total Time: Varies depending on cake mix
Serves: 16
Nutritional Values: Calories: 210 | Total Fat: 9g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 230mg | Total Carbohydrates: 29g | Dietary Fiber: 0g | Sugar: 18g | Protein: 3g

If you’ve enjoyed this zesty journey into the world of lemon desserts, I invite you to share your experience! Share this recipe with fellow lemon lovers, and don’t forget to subscribe to the blog for more delicious adventures. Your support means the world to us!

Extreme Lemon Bundt Cake

Print Recipe

Indulge in the zesty flavors of our Extreme Lemon Bundt Cake. Perfectly moist and packed with lemon, it’s a must-try for citrus enthusiasts!

Total Time: 15 minutes
Yield: 16 1x

Ingredients

Scale

1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra-large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
Juice of 1 lemon
Zest of 1 lemon
½ cup oil

Instructions

Preheat the Oven: Start by preheating your oven as directed on the cake mix box. This ensures the cake cooks evenly.
Combine Ingredients: In a large mixing bowl, whisk together the cake mix, instant lemon pudding, eggs, sour cream, lemon extract (if using), lemon juice, and lemon zest. Gradually pour in the oil while continuing to whisk, ensuring everything is well combined and smooth.
Prepare the Pan: Lightly grease your Bundt pan or loaf pans with a bit of oil or non-stick spray. This helps in easy removal of the cake after baking.
Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top. Bake as directed on the cake mix box. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before inverting onto a cooling rack to cool completely.

Notes

Room Temperature: Store the cake in a cake keeper at room temperature for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and then aluminum foil. Freeze for up to 30 days. Thaw at room temperature before serving.

Author: Julia Rivera
Prep Time: 15 minutes