Lemon Cake in a House Bundt Pan

lemon bundt cake in house mold with drizzle


  • 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 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