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Desserts - Cake ~ Recipe

Lemon Cake in a House Bundt Pan

by
Patty
-
January 16, 2023

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.

Any product sales links are affiliate links and if you make a purchase I might receive a small commission, including the two above this notice.

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.
fill pan
  • 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
  • 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.

Print

Lemon Cake in a House Bundt Pan

lemon bundt cake in house mold with drizzle
Print Recipe
Pin Recipe
  • Author: adapted from The Perfect Cake by America’s Test Kitchen
  • 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

Scale
  • 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

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

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About

Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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