Rating: 4.5 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Marcia Smart
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

  • Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

267 calories; calories from fat 24%; fat 7g; saturated fat 4g; mono fat 1.9g; poly fat 0.4g; protein 4.3g; carbohydrates 47.3g; fiber 0.8g; cholesterol 56mg; iron 1.3mg; sodium 252mg; calcium 46mg.
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