Prepare to embark on a culinary journey that will transform your kitchen into a zesty paradise! This Lemon Pudding Bundt Cake is not just a dessert; it's a magical creation that combines the bright, tangy essence of lemons with a moist, tender crumb that will make your taste buds dance with joy. Whether you're looking to impress guests or treat yourself to a slice of pure bliss, this recipe promises to be your new go-to dessert that's impossibly easy to make and irresistibly delicious to devour.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup lemon pudding mix
- 1/2 cup milk
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined and free of lumps.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- In a separate small bowl, whisk together the lemon pudding mix and milk until smooth and well blended.
- Gradually add the dry flour mixture to the butter mixture, alternating with the lemon pudding mixture. Mix on low speed until just combined, being careful not to overmix.
- Fold in the fresh lemon zest, distributing it evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or prepare a lemon glaze if desired. Slice and serve at room temperature.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most well-incorporated batter.
- Pan Preparation is Key: Don't skimp on greasing and flouring your bundt pan. Use a pastry brush to get into every nook and cranny to prevent sticking.
- Zest Like a Pro: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Mix with Care: When adding dry and wet ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Cooling Technique: Let the cake cool in the pan for 10-15 minutes before removing. This helps the cake set and reduces the risk of breaking.
- Optional Finishing Touches: A light dusting of powdered sugar or a tangy lemon glaze can elevate this cake from delicious to absolutely spectacular!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
