Ingredients for Glazed Lemon Buttermilk Cake
- Zest of 2 large lemons
- Fresh Lemon Juice
- Cooking Spray
- 1 ¾ cups granulated sugar
- All Purpose Flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon lemon extract
- 4 large eggs
- Low Fat Buttermilk
- 1 ½ cups powdered sugar
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How to Make Glazed Lemon Buttermilk Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a small bowl, combine lemon zest and 3 tablespoons of lemon juice. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda.
- In a separate large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy.
- Gradually beat in the lemon zest mixture and lemon extract.
- Add eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together powdered sugar, 1 ½ tablespoons lemon juice, and 1 tablespoon buttermilk until smooth.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
- Garnish with extra lemon zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
114g
Fat
20g
Carbs
15g
