BUTTERMILK BUNDT CAKE WITH LEMON GLAZE RECIPES

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LEMON BUTTERMILK BUNDT CAKE RECIPE - FOOD.COM



Lemon Buttermilk Bundt Cake Recipe - Food.com image

This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from about.com

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
lemon glaze
1 1/2 cups powdered sugar
1/4 cup butter, melted
2 -4 tablespoons fresh lemon juice (enough to make glaze spreadable)
lemon zest (optional)

Steps:

  • Preheat oven to 325; grease and flour a Bundt pan.
  • Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
  • Add the dry ingredients, alternating with the 1 cup of buttermilk .
  • Put your lemon zest and lemon juice in last and mix well.
  • Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
  • Perform the "toothpick" test to make certain it is done but don't overcook !
  • While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
  • Allow cooked cake to cool on a rack for about an hour.
  • Run a knife around cake in pan for easier removal.
  • Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
  • Spread the glaze all over the cake.

Nutrition Facts : Calories 379.2, FatContent 13.2, SaturatedFatContent 7.8, CholesterolContent 77.8, SodiumContent 343.4, CarbohydrateContent 61.4, FiberContent 0.8, SugarContent 40.9, ProteinContent 5.1

LEMON-BUTTERMILK BUNDT CAKE RECIPE RECIPE | EPICURIOUS



Lemon-Buttermilk Bundt Cake Recipe Recipe | Epicurious image

Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.

Provided by Alison Roman

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
Finely grated zest of 8 lemons (about 1/2 cup)
4 large eggs
1 cup buttermilk
3/4 cup apricot or peach preserves
1/4 cup fresh lemon juice
A 12-cup Bundt pan

Steps:

  • Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
  • Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
  • Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
  • Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
  • Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.

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