Calling all lemon lovers with this From Scratch Lemon Pudding Bundt Cake recipe that leaves out the cake mix and adds lemon flavoring 4 (that’s right, four) different times! It’s pure perfection for your upcoming Easter or spring celebrations.
And speaking of celebrating, Brian and I are both getting the Johnson & Johnson vaccine tomorrow. I never thought I’d celebrate getting a shot but I am sooooooo ready for life to resume some normalcy.
But this post is not about vaccines it’s about bundt cake. Lemon bundt cake. The lemon of all lemon bundt cake. It’s going to change your life. Or, at least add some happiness into your weekend.
Ya’ll got your seatbelts strapped on for this one? When you’re ready and safely secured, let’s proceed.
There is no denying that lemon desserts are my absolute favorite. When the spring weather hits, you’ll see my entire social media feeds turn yellow…with lemons. My recent Aimee’s Pretty Palate column was, you guessed it, LEMONS! You can find it here: When Life Gives You Lemons.
Those recipes had me inspired and ready to tackle yet another lemon recipe.
I’ve been wanting to add a few more bundt cake recipes to my repertoire and this From Scratch Lemon Pudding Bundt Cake takes the cake! Regardless of what kind of pan you bake it in.
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 Tbsp grated lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 (3.4 ounce ) box instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup lemon juice
- 1 cup buttermilk
- For the Icing :
- 3 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
Preheat the oven to 325 degrees. Coat a 10 inch Bundt pan with nonstick baking spray.
In the bowl of a stand mixer, on medium speed, cream the sugar and butter together until light and fluffy. Beat in the lemon zest and vanilla extract. Add the eggs, one at a time, beating just until incorporated. Scrape down the bowl with a spatula.
In a separate bowl, sift together the flour, lemon pudding mix, baking powder and baking soda.
Whisk the lemon juice into the buttermilk. Add the dry ingredients and buttermilk to the creamed mixture alternating between each one, beating to combine, beginning and ending with the flour. Scrape down the sides of the bowl.
Pour the batter into the prepared Bundt pan. Bake at 325 degrees for about 65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 10 minutes, then turn out onto a wire/ cake stand to cool completely.
While the cake is cooling, whisk together the ingredients for the glaze.
Drizzle over cooked cake, and allow the glaze to harden before serving; at least 10-15 minutes.
When I set out to work on this recipe, though, I found that most of the lemon bundt cake recipes I was stumbling upon in old cookbooks all featured cake mix as the base, but I wanted something more homemade.
This cake was a combination of several different recipes and took a couple of different tries but the final result was deemed my husband’s favorite cake I’ve ever made.
And y’all. I’ve made a lot of cake in the 10 years we’ve been together!
The buttermilk provides a dense richness while the lemon pudding mix gives it an extra dose of lemon.
Speaking of exta lemon….You’re going to add lemon juice, lemon pudding mix, lemon zest, and then top it with a lemon icing glaze.
Probably should’ve named it the Ultimate Lemon Lovers Bundt Cake because that’s definitely what this thing is!
Non-lemon lovers need not attempt this one.
If you’re looking for a more subdued lemon recipe, maybe try one of these:
Or maybe you just want to drink your lemonade with a kick?
I got you with this seasonally favorite post:
So, like I said in the March issue of inRegister when referring to all the lemons 2020 not so kindly threw our way; “if those lemons keep coming, I’ve got more recipes where these came from. So to them, I say bring it on”.