One of my Christmas presents from the husband was a new bundt pan. It was very different from my usual bundts in that it was in the shape of a house. I knew I had to try using it pretty quickly but also figured it was going to need a pretty sturdy cake recipe so I looked through my cookbooks and found one for lemon cake that I thought would work.

And so it did.

I played around a bit and added a drizzle and some edible glitter and I was very happy with the result. The recipe can be made in any bundt pan.

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Lemon Bundt Cake

serves 10 – 12

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, at room temperature
3 TBS lemon juice
1 TBS vanilla
18 TBS unsalted butter, at room temperature, cut into 18 pieces
2 cups granulated sugar
3 large eggs plus 1 large yolk

For the Drizzle

1 TBS lemon juice mixed with confectioner’s sugar to your desired consistency
edible glitter for dusting

Adjust rack to lower middle position
Preheat oven to 350
Carefully spray the bundt pan (this is enough for a 12 cup bundt pan) and dust with flour – be sure to get all of the little nooks and crannies. Also be careful that there are no clumpy buildups
In a medium bowl, whisk together the flour, salt, baking powder, baking soda
In a separate bowl, whisk the buttermilk, lemon juice, and vanilla
In a stand mixer with the paddle attached beat the butter and sugar on medium high until pale and fluffy, about three minutes.
Add the eggs and yolk, one at a time, beating well after each.
Turn to low and alternate the flour mixture (3 additions) and buttermilk mixture (2 additions) – beginning and ending with the flour.
Give a final stir by hand to make sure the batter is combined.

Carefully add the batter to the pan, filling 2/3rds full.
Tap the pan a few times on the counter to make sure it fills all the corners and settle the batter.
Smooth the top with an offset spatula.
Bake in the preheated oven for 50 minutes to one hour. Rotate the pan halfway through baking.
The cake is done when a skewer comes out clean.

Cool on a wire rack and then carefully unmold.

While the cake is cooling make the drizzle:

Mix the lemon juice and confectioner’s sugar together until you get a consistency you like.
Drizzle over the cooled cake
Dust with edible glitter if desired

How was the Lemon Cake?

Quite tasty. It’s a moist cake and the lemon flavor is quite pronounced. I do believe it would be yummy with a cup of tea in the afternoon.

This cake did not last long around here.