Description
Extreme Lemon Bundt Cake
Ingredients:
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
For the Lemon Glaze:
1 1/2 cups powdered sugar
1/4 cup fresh lemon juice
Zest of 1 lemon
For Garnish (optional):
Thin lemon slices
Fresh mint leaves
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and lemon zest and mix until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Set aside.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
Carefully invert the cake onto a wire rack set over a baking sheet or parchment paper. Remove the pan and let the cake cool completely.
Once the cake is cool, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Garnish the cake with thin lemon slices and fresh mint leaves, if desired.
Slice and serve your Extreme Lemon Bundt Cake, and enjoy its bright, tangy flavor!
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Step-by-Step Guide
For a perfect cake, follow these detailed steps. First, ensure all ingredients are at room temperature for even mixing. When creaming the butter and sugar, beat for the full 3-4 minutes until pale and fluffy; this incorporates air for a light crumb. When adding the dry and wet ingredients, use a low mixer speed and stop as soon as the flour disappears. Overmixing develops gluten, leading to a tough cake. For the glaze, let the cake cool completely on a wire rack. A warm cake will absorb the glaze, making it soggy. Drizzle slowly from the center outward for a beautiful presentation.
Serving Suggestions
This vibrant cake is versatile. Serve a simple slice with a cup of Earl Grey tea or strong coffee. For a dessert, pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the tartness. A drizzle of raspberry coulis adds a beautiful color contrast and berry flavor. For a brunch centerpiece, garnish with edible flowers alongside the lemon and mint.
How-to Summary
To make the Extreme Lemon Bundt Cake: Whisk dry ingredients. Cream butter and sugar until fluffy. Incorporate eggs, zest, and vanilla. Alternate adding dry mix with sour cream and lemon juice. Bake at 350°F for 45-55 minutes. Cool completely. Whisk powdered sugar with lemon juice and zest for glaze, then drizzle over the cake.
Frequently Asked Questions
Can I use bottled lemon juice? For the best bright flavor, fresh lemon juice is essential. Bottled juice often has preservatives and lacks freshness.
How do I prevent the cake from sticking to the pan? Thoroughly grease every crevice of the Bundt pan with butter or baking spray, then dust with flour, tapping out the excess.
Can I make this cake ahead of time? Yes. Bake and cool the cake completely, wrap it tightly in plastic wrap, and store at room temperature for one day. Glaze it just before serving.
Why is my cake dense? The most common causes are overmixing the batter after adding flour, or using cold ingredients which prevent proper emulsification.
How should I store leftovers? Store glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cake for up to 3 months.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a tough, rubbery texture. Mix until just combined.
- Not properly preparing the pan: Missed spots will cause the cake to tear when unmolding. Be meticulous.
- Glazing a warm cake: The glaze will melt and soak in, making the cake soggy and less visually appealing.
- Using cold ingredients: Cold butter, eggs, or sour cream won’t incorporate properly, leading to a curdled batter and dense cake.
Conclusion
This Extreme Lemon Bundt Cake is a showstopping dessert that masterfully balances intense citrus flavor with a tender, moist crumb. By following the detailed guide and avoiding common pitfalls, you can achieve bakery-quality results at home. Its stunning appearance and vibrant taste make it perfect for any gathering, from casual family dinners to celebratory occasions. The final drizzle of tart lemon glaze ensures every bite is a burst of sunshine.