Lemon Cake in a House Bundt Pan

lemon bundt cake in house mold with drizzle

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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.
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.

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