Lemon Bundt Cake

An unopened, commercially prepared Lemon Bundt Cake will typically last about a week past the 'Best By' date on the packaging, at room temperature. Once opened, it's good for up to 4 days. If homemade, it will generally stay its freshest for 2 to 3 days at room temperature, and up to a week if stored in the refrigerator. When frozen, both store-bought and homemade Bundt Cakes can last up to 6 months.

Key signs to tell if your Lemon Bundt Cake has gone bad are smell, texture, and look. If it develops an off smell, or if mold starts to form anywhere on the cake, it's best to discard it. Additionally, if the cake starts to feel overly dry, or if it's hard when pressed gently, it may be starting to go stale.

• Keep the cake in its original packaging or transfer it to an airtight container to help retain its freshness. • If storing at room temperature, avoid areas of high heat or humidity. • For longer storage, refrigerate your cake. Ensure that it is properly sealed to prevent it from absorbing other flavors in the fridge. • For even longer storage, consider freezing. To freeze, wrap the cake tightly in plastic wrap, then in aluminum foil or a freezer bag. When defrosting, transferring it from the freezer to the refrigerator a day before consumption helps to prevent rapid moisture loss and helps it to retain its original flavor and texture. • If you've sliced your cake, pressing a piece of plastic wrap against the cut side can help maintain its moisture.