This cake is ridiculous! It’s the most lemony, moist, luscious, decadent cake in all the land! You could just sprinkle on powdered sugar and be deliriously happy, or you could soak it with lemon syrup and drizzle on lemon buttercream! It is definitely a special occasion indulgence!
Ingredients:
Cake:
- 2 sticks of softened butter
- 3 cups of sugar
- 6 eggs, room temperature
- 1 cup of sour cream
- 3 cups of flour
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 2 tsp of vanilla
- zest of 2 lemons
- juice of 2 lemons
- 1 tsp of lemon extract
- 1 ( 3 oz box) of lemon pudding
Syrup:
- 1/3 cup of sugar
- 2 Tbs of fresh lemon juice
- 2 Tbs of very hot water
Icing:
- 4 cups of powdered sugar
- 5 Tbs of butter, softened
- 2 Tbs of sour cream
- 2 Tbs of fresh lemon juice
- Milk to thin the icing to drizzling consistency
Directions:
Preheat oven to 325°
Grease and flour a 12 inch Bundt pan. Using a mixer, cream together the butter and sugar til fluffy.
Add in eggs, two at a time, then the sour cream, beat until well combined.
In a medium bowl, stir together the flour, baking soda and salt, add it to the wet ingredients a little at a time, beat until well combined.
Then add in the vanilla, zest, lemon juice, lemon extract and the pudding, beat until well incorporated.
Pour into the prepared bundt pan, bake for 60 – 70 minutes, until a skewer comes out clean. This cake is very moist. While the cake is baking, prepare the syrup, just stir together the sugar, lemon juice and hot water in a small bowl until the sugar is dissolved. Using a skewer, poke lots of holes in the cake (while still in the bundt pan) and pour over the syrup slowly so it can soak in (aim at the holes!) Let the cake cool in the pan, loosen the edges with a knife, cross your fingers and invert onto a serving plate, if any sticks (mine did!)
just carefully spoon it out of the pan and patch up the cake, the icing will cover it.
To make the icing, use a mixer and add all icing ingredients ( except for the milk) to the bowl and beat until very smooth, then beat in enough milk to get a drizzling consistency, but it still should be fairly thick.
Drizzle the icing over the cake and get ready for insane lemon flavor!*I think my cake stuck a little because I used cooking spray instead of butter and flour to prepare my Bundt pan, that’s what I get for taking a short cut!
