If you like lemon then you will surely like this cake. It uses buttermilk too so it's not too sweet and goes just perfectly with some fresh berries or some sorbet.
I originally got this out of a magazine, but I couldn't tell you which one...sorry.
Here's how it goes:
Glazed Lemon Buttermilk Cake
3 Tbsp grated lemon rind (about 2 lemons)
3 Tbsp fresh lemon juice (about 1 lemon)
1½ cups plus 2 Tbsp sugar (divided)
3 cups flour
1 tsp baking powder
3/4 tsp salt
½ tsp baking soda
½ cup butter, softened
3 large eggs
1 cup low-fat buttermilk
Preheat oven to 350°. Prepare Bundt cake pan with cooking spray and then dust with the 2 Tbsp sugar. Combine the rind and lemon juice in a small bowl and set aside. In a bowl combine the flour, baking powder, salt and baking soda. Stir well with a whisk. In another bowl, beat the butter with a mixer on medium speed until light and fluffy. Gradually add the rest of the sugar & the rind mixture and beat until well blended. Add each egg, 1 at a time, beating well between each one. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed. Spoon batter into prepared Bundt pan. Bake at 350° for 45 minutes or unil done. Cool in pan 10 minutes and then remove from the pan. Cool completely on wire rack.
1 cup powdered sugar
1½ Tbsp fresh lemon juice
1 Tbsp low-fat buttermilk
1 tsp grated lemon rind (optional)
To prepare, mix all ingredients except the rind together and stir until smooth. Drizzle over cooled cake. Garnish with lemon rind once the glaze is set, if desired.
Eat and enjoy! Visit Tasty Tuesday, Tempt my Tummy Tuesday , Foodie Friday & Mom Trends to find lots of great recipes.
11 hours ago