Are you dreaming of a bright, zesty dessert that's as beautiful as it is delicious? Then look no further! This Lemon Bundt Cake with Lemon Pudding is the perfect recipe for a special occasion or a simple weeknight treat. The moist, lemony cake is complemented beautifully by the creamy, tangy lemon pudding, creating a flavor explosion in every bite. This recipe is surprisingly easy, making it perfect for both beginner bakers and seasoned pros looking for a delightful homemade dessert. Get ready to impress your family and friends with this show-stopping creation!
Ingredients:
For the Lemon Bundt Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
For the Lemon Pudding:
- 1 (3.4 ounce) package instant lemon pudding mix
- 2 cups cold milk
Instructions:
Making the Lemon Bundt Cake:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. This prevents sticking and ensures easy removal.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, lemon zest, and lemon juice.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Making the Lemon Pudding:
- Prepare Pudding: In a medium bowl, whisk together the lemon pudding mix and cold milk until smooth and creamy.
- Chill: Cover and refrigerate for at least 30 minutes to allow the pudding to set properly. This enhances its texture and flavor.
Assembling the Delight:
Once the cake is completely cool, spoon the chilled lemon pudding over the top, allowing it to drizzle down the sides. You can use a piping bag for a more elegant presentation. Garnish with fresh lemon slices or zest for an extra touch of elegance. Serve and enjoy!
Tips for Success:
- Room Temperature Ingredients: Using room temperature ingredients ensures even mixing and baking.
- Don't Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Proper Cooling: Allow the cake to cool completely before inverting it to prevent breakage.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Blueberry Lemon Bundt Cake: Add 1 cup of fresh or frozen blueberries to the batter.
- Raspberry Lemon Bundt Cake: Incorporate 1 cup of fresh raspberries into the batter for a delightful twist.
- Glaze it Up: Add a simple lemon glaze by whisking together powdered sugar with lemon juice until smooth.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. For a precise nutritional breakdown, use an online nutritional calculator with the exact ingredients and serving size.
This Lemon Bundt Cake with Lemon Pudding is a guaranteed crowd-pleaser, perfect for any occasion. The combination of the moist cake and the creamy pudding is a symphony of flavors that will leave everyone wanting more. Enjoy the process of creating this delicious dessert and the joy of sharing it with loved ones!