Description
This classic Lemon Bundt Cake is a moist and flavorful dessert bursting with bright citrus notes. Featuring a tender crumb enhanced by lemon jello powder and yellow food coloring for a vibrant appearance, this cake is perfect for spring gatherings or any occasion that calls for a refreshing, homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (softened)
- 1 3/4 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 1 cup milk
Dry Ingredients
- 2 1/2 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
Additional Flavorings
- 2 Tbsp lemon jello powder
- 2 drops yellow food coloring gel
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C), then grease and flour a Bundt pan thoroughly to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, ensuring the right texture for your cake.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain the batter’s smooth consistency.
- Add Extracts: Stir in the vanilla and lemon extracts to infuse the cake with fragrant flavors that complement the lemon.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until just combined to avoid overworking the batter.
- Add Lemon Jello and Coloring: Fold in the lemon jello powder and yellow food coloring gel carefully to enhance flavor and give the cake a vibrant yellow hue.
- Pour Batter and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Use cake flour for a tender crumb; all-purpose flour can make the cake denser.
- Do not overmix the batter after adding dry ingredients to keep the cake light and fluffy.
- Check doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
- Optional: Dust the cooled cake with powdered sugar or drizzle with a lemon glaze for extra sweetness and presentation.
