Description
This Super Moist Lemon Bundt Cake is a delightful citrus dessert featuring a tender, fluffy crumb enhanced with instant lemon pudding mix for extra moistness. Perfectly balanced with fresh lemon zest and juice, it’s topped with a tangy lemon glaze that adds a sweet finish and an elegant touch. Ideal for teatime or any special occasion, this bundt cake combines bright lemon flavors with a luscious almond extract undertone for an irresistible treat.
Ingredients
Scale
Cake 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
- 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 Ingredients
- 2 cups powdered sugar
- 3 tablespoons milk of choice
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and generously spray a 10-cup bundt pan with baking spray or grease it with butter to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dry lemon pudding mix, baking powder, and kosher salt until well combined; set aside.
- Combine Wet Ingredients: In a medium bowl, beat the eggs and granulated sugar together until smooth. Add the vegetable oil, sour cream, almond extract, lemon zest, and lemon juice, then whisk until thoroughly combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients bowl, and use a rubber spatula to gently fold the mixture together until just combined, being careful not to overmix. The batter should be somewhat thick.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spoon or tapping the pan gently on the counter to distribute evenly. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert the bundt cake onto a wire rack and let it cool completely before applying the glaze.
- Prepare Lemon Glaze: In a medium bowl, whisk together powdered sugar, milk, lemon juice, lemon zest, and almond extract until smooth and well combined.
- Glaze the Cake: Place the cooled cake on a serving platter or cake stand, then pour the lemon glaze evenly over the top, allowing it to drip down the sides.
- Serve: Slice the lemon bundt cake into wedges and serve. Enjoy your moist, flavorful lemon bundt cake!
Notes
- For best results, use room temperature eggs and sour cream to achieve a smooth batter.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and becoming too runny.
- Almond extract adds a subtle nutty flavor that complements the lemon; you can omit it if you prefer a purer lemon taste.
- You can substitute milk of choice in the glaze with almond milk or regular milk depending on preference or dietary needs.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Bundt Cake, Moist Lemon Cake, Lemon Pudding Cake, Bundt Cake Recipe, Citrus Cake, Lemon Glaze Cake
