Extreme Lemon Bundt Cake: A Zesty, Moist Delight

Once the cake has cooled, you can drizzle it with a simple glaze made from powdered sugar and lemon juice, or dust it with powdered sugar for a classic touch.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices for up to 2 months. To thaw, simply leave them out at room temperature for a few hours.
Variations:

For an extra lemony kick, add more lemon zest or a bit of lemon juice to the glaze.
If you want to make it a little more indulgent, top the cake with whipped cream or serve it with fresh berries.
You can also switch up the flavor by adding poppy seeds for a lemon poppy seed version of this cake.
FAQ:

Can I use a different cake mix for this recipe? Yes, you can use any brand of lemon cake mix, but the flavor may vary slightly. Make sure it’s a similar size (18 oz) for the best results.

Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt is a great substitute for sour cream and will still provide a moist, rich texture.

Can I make this cake ahead of time? Absolutely! This cake can be made a day in advance. In fact, the flavor may improve as it sits overnight.

This Extreme Lemon Bundt Cake is the ultimate dessert for lemon lovers—bursting with citrus flavor and wonderfully moist. It’s the perfect addition to any gathering or a sweet treat to enjoy on your own!