Glazed Lemon Buttermilk Cake

This lemon buttermilk cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 24%
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 47.3g
  • Fiber: 0.8g
  • Cholesterol: 56mg
  • Iron: 1.3mg
  • Sodium: 252mg
  • Calcium: 46mg

Ingredients

  • Cake:
  • 3 tablespoons grated lemon rind (about 2 lemons)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • Cooking spray
  • 1 1/2 cups plus 2 tablespoons granulated sugar, divided
  • 3 cups all-purpose flour (13 1/2 ounces)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 to 1 teaspoon lemon extract
  • 3 large eggs
  • 1 cup low-fat buttermilk
  • Lemon glaze:
  • 1 cup powdered sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon low-fat buttermilk
  • 1 teaspoon grated lemon rind (optional)

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
  3. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
  4. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
  5. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.
  6. Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  7. To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.
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