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Sliver-Tipped Lemon Sandcastle Bundt Cake

A masterful presentation of an old favorite, moist lemon Bundt cake.

Sliver-Tipped Lemon Sandcastle Bundt Cake


1/2 pound (2 sticks) unsalted butter
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons grated lemon zest
1 tablespoon pure vanilla extract
1/4 cup confectioners sugar, for dusting on cake

Cooking Instructions

Preheat oven to 325 F. Grease the Sandcastle Bundt pan. (For best results, use a nonstick cooking spray that includes flour.)

In the bowl of a mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

In a medium bowl, stir together the flour, baking soda and salt. With the mixer on medium speed, add the dry ingredients to the egg mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the lemon zest, lemon juice and the vanilla. Pour batter into pan.

Bake for 1 hour 20 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes. Remove cake from pan and cool completely. Before serving, dust with confectioner's sugar.

Makes 1 cake. Serves 12.

Recipe courtesy of NordicWare.

Equipment List

Measuring Cups and Spoons
Bundt Keeper
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