EXTREME LEMON BUNDT CAKE

We’re celebrating a birthday today! Our cookbook, Bountiful, is finally released and we can give a big exhale to the last year and a half of writing, photographing, recipe developing, and eating till we drop.

In the cookbook, we actually don’t have any cake recipes, however for this occasion, we made cake. A lemon bundt cake for Bountiful, our 3.7 pounds and 10.6 x 8.5 x 1.3 inch baby.

We learned so much over this process of cookbook-making. First off: don’t try to eat everything you make because you’ll quickly feel how tight your pants will get. Find some neighbors to pass the goodies to. Make friends with your mailman. Whatever you do, find good-eaters. They are as important as your recipe testers. Secondly, regardless of what topic you’re writing about, try to incorporate a cocktail recipe in there, somehow. Trust us, after hours editing the manuscript, recipe details, conversations, and photo editing, you’ll NEED that evening inebriation.

Why You’ll Love This Recipe

Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! It doesn’t even need icing!

Kitchen Equipment You’ll Need

• Bundt pan or 2 large loaf pans
• Mixing bowl
• Electric mixer
• Measuring cups and spoons
• Oven

Ingredients

• 1 (18 ounce) box Betty Crocker, Pillsbury, or Duncan Hines 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
• 1⁄2 cup oil

Step-by-Step Instructions

1. Preheat your oven as directed on the cake mix box.
2. In a large mixing bowl, combine the lemon cake mix, lemon pudding, eggs, sour cream, lemon extract (if using), lemon juice, lemon zest, and oil.
3. Mix all ingredients thoroughly using an electric mixer until the batter is smooth and well combined.
4. Pour the batter into a Bundt pan or divide it between two large loaf pans.
5. Bake according to the directions on the cake mix box, typically around 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.

Tips for Success

• Ensure all ingredients are at room temperature before mixing for a smoother batter.
• Grease your Bundt pan or loaf pans well to prevent sticking.
• Allow the cake to cool completely before slicing for the best texture.

Additional Tips and Variations

• For an extra lemony kick, drizzle a simple lemon glaze over the top made from powdered sugar and lemon juice.
• Add poppy seeds to the batter for a delightful crunch and flavor variation.
• If you prefer, you can substitute the oil with melted butter for a richer taste.

Nutritional Highlights (Per Serving)

Each serving of this lemon bundt cake is a delightful treat. Please consider using a nutritional calculator for precise figures.

Frequently Asked Questions (FAQ)

• Can I freeze this cake? Yes, this cake freezes very well. Wrap it tightly in plastic wrap and store it in the freezer for up to 30 days.
• Do I need to use the lemon extract? The lemon extract is optional, but it enhances the lemon flavor.
• Can I use a different flavor of pudding? While lemon pudding enhances the lemon flavor, vanilla pudding can be used for a milder taste.

We hope you enjoy making and eating this Extreme Lemon Bundt Cake as much as we enjoyed creating it! We’d love to hear about your baking experience—please feel free to leave comments and share your lemony creations with us!