For the longest, I have struggle with making my cakes fluffy and moist similar to the store bought cake mixes we all know and love, but with that homemade baked goodness. This moist lemon bundt cake has specifically been a recipe I have been working on, and I have definitely perfected it.
If you are looking for a recipe that is both easy, moist and lemon-y, but not SUPER lemon-y then you are in the right place! Let’s get into making this moist lemon bundt cake recipe.
Equipment & Ingredients
To make this moist lemon bundt cake recipe you will need these ingredients:
- Flour
- Cake Flour
- Baking Soda
- Baking Powder
- Salt
- White Sugar
- Vegetable Oil
- Unsalted Butter
- Vanilla Extract
- Lemon Extract
- Eggs
- Buttermilk
- Lemon Pudding Packet
- Lemon
- Powdered Sugar
- Milk
As for the equipment, the list is much shorter! You will just need:
- Bundt Cake Pan
- Whisk
- Mixing Bowls
Cutting into this cake had to be the best part. After it was drizzled with this sweet glaze and slightly cooled, you could feel the soft texture and moistness even when slicing through this bundt. I am drooling reminiscing about this cake right now!
Let me know how these came out for you in the comments and share this moist lemon bundt cake and or recipe with your family and friends! 🙂
Moist Lemon Bundt Cake
Course: DessertDifficulty: Easy10
servings15
minutes40
minutesThe moistest lemon cake you will ever taste. Perfectly soft, yet crumbly and finished with a lemon glaze on top.
Ingredients
1 cup all purpose flour
1 3/4 cup cake flour
1.2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups white granulated sugar
2/3 cup vegetable oil
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract
3 eggs
1 1/2 cups buttermilk
2 tablespoons lemon pudding packet
zest of 1 lemon
- Lemon Glaze
2 cups powdered sugar
1 teaspoon lemon extract
1/4 cup milk
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl sift the flour, cake flour, baking soda and powder, salt, and sugar together.
- Then add the vegetable oil, softened butter, vanilla extract, lemon extract, eggs and buttermilk all at once.
- Use a whisk to mix everything together, slowly at first, and then rapidly for the last 20 seconds until no clumps are left.
- Add the lemon pudding packer and lemon zest. Fold into the lemon batter.
- Prepare a bundt pan by spraying with baking spray. Pour the cake into the bundt pan and spread evenly.
- Bake in the oven for 35-40 minutes or until a toothpick inserted comes out clean.
- Once the cake is finished baking, let cool for at least 20 minutes.
- Make the glaze in a smaller separate bowl. Add the powdered sugar, lemon extract and milk all at once.
- Use a whisk to mix together until a smooth glaze, the consistency of glue forms.
- Flip the bundt cake pan onto a serving platter and tap the top to release the cake from the pan.
- Pour the lemon glaze all over the bundt cake, allowing it to drip and fall over the sides. Top with some extra lemon zest for garnish, cut and serve!
