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.
PrintLemon Cake in a House Bundt Pan
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 – 12 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
- 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
Instructions
- Adjust rack to lower middle position
- Preheat oven to 35o
- 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
Keywords: bundt cake, lemon