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“Adapted from Land 'o Lakes”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 325°F Cream together the butter and sugar with a hand mixer, or in the bowl of a stand mixer. Add the eggs one at a time, mixing thoroughly after each addition.
  2. Combine all dry ingredients in another bowl, and whisk together lightly. Add 1/3 of the dry ingredients to the butter/sugar/egg mixture and combine until just moistened. Add ½ the buttermilk and combine. Add ½ the remaining dry mixture, then the remaining buttermilk, and lastly, the remaining dry mixture. Beat at low speed, scraping bowl often, just until all ingredients are moistened. Increase speed to high. Beat, scraping bowl often, until well mixed.
  3. Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube (angel food cake) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. (I used two loaf pans, no flour and baked for 30-35 minutes. It gave the cakes a nice crusty buttery outside, more like a quickbread.).
  4. Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake.

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