I learned to make the basic recipe for this tart lemon cake from my mom. Over the years because I love, love anything lemon, I’ve found ways to intensify the lemon flavor. Mom always made it in a tube pan, but ya’ know I like pretty so I use my pretty little Bundt pan instead. Hence, it has become my “Fancy” Triple Lemon Bundt Cake.
If you want to make it even fancier, decorate it up with sugared lemon slices and mint. But since I’ve never taken a picture after doing that, a photo will just have to wait until I do. (I know! What kind of food blogger does that???)
I recently made this as dessert for our Bible study luncheon and STILL did not take a picture of the whole cake. Just take my word for it this time…it’s so cute! Coming soon, y’all.
In the mean time, just take my word for it, Fancy or not, you want to make this cake! I like to serve it accompanied by Tart Lemon Jelly (curd), but it’s certainly mighty tasty as it is.
Yes, you can skip the lemon simple syrup but why would you?
Notes
Cake may be frozen after adding simple syrup. Wrap in parchment paper then in aluminum foil. Allow to thaw several hours or overnight before unwrapping. Glaze after thawing.
I like to serve this accompanied by Tart Lemon Jelly (Lemon Curd). https://diningwithdebbie.net/2017/12/22/gingerbread-with-tart-lemon-jelly/
Ingredients
Cake
- 1 box lemon supreme cake mix
- 2 Tablespoons all-purpose flour
- 1 3.4-ounce package instant lemon pudding
- 3/4 cup vegetable or canola oil
- 1/2 cup fresh lemon juice (or Minute Maid frozen Lemon Juice)
- Fine zest of 1 lemon
- 1 teaspoon lemon bakery emulsion
- 1/2 teaspoon vanilla bean paste
- 4 large eggs, at room temperature
Lemon Simple Syrup
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- Fine zest of 1 lemon
Glaze
- 1 cup powdered sugar
- 2-4 Tablespoons fresh lemon juice
- 1 teaspoon lemon bakery emulsion
Instructions
Cake
- Preheat oven to 350 degrees. Spray a Bundt pan with nonstick spray; set aside
- In a medium mixing bowl, mix together cake mix, flour, pudding mix, oil, water, lemon juice, lemon emulsion and vanilla bean paste.
- Beat on medium speed 2-3 minutes until thoroughly combined.
- Add eggs one at a time, beating to combine after each. Finish by mixing 2-3 minutes.
- Pour the batter into prepared Bundt pan.
- Bake 35-40 minutes or until a toothpick inserted in the middle comes out clean. Cook in pan 10 minutes.
Lemon Simple Syrup
- While cake is baking, prepare Lemon Simple Syrup.
- Combine the juice with the sugar and zest in a small saucepan and bring the mixture just to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes; set aside to cool slightly.
- While cake is still in the pan, punch holes with a wooden skewer randomly over all. Spoon lemon simple syrup over cake allowing it to soak into the top and down the sides.
- Turn cake onto wire rack to cool completely.
Glaze
- Whisk together all glaze ingredients until smooth, adding additional lemon juice if needed to reach desired consistency.
- Spoon glaze over cooled cake allowing glaze to flow onto sides.
- Allow glaze to dry at least one hour before covering.
