BUTTERMILK LEMON GLAZE RECIPES

BUTTERMILK BUNDT CAKE WITH LEMON GLAZE RECIPE - COLLEEN ...

Buttermilk Bundt Cake with Lemon Glaze Recipe - Colleen ... image

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb. Slideshow: The Best Bundt Pan

Provided by Colleen Cruze Bhatti

Categories Cake

Total Time 1 hours 45 minutes

Yield 10

Number Of Ingredients 15

Ingredients

1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
3 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup vegetable shortening, at room temperature
2 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
3 tablespoons fresh lemon juice
1 cup confectioners’ sugar
1/2 teaspoon finely grated lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon unsalted butter, melted
Pinch of fine salt

Steps:

Make the cake
Make the Glaze

GLAZED LEMON BUTTERMILK CAKE RECIPE | MYRECIPES

Glazed Lemon Buttermilk Cake Recipe | MyRecipes image

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.

Provided by Marcia Smart

Yield 16 servings (serving size: 1 slice)

Number Of Ingredients 18

Ingredients

Cake:
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1?½ cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup butter, softened
½ to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk
Lemon glaze:
1 cup powdered sugar
1?½ tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)

Steps:

Preheat oven to 350°.
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 : Calories 267 calories, CarbohydrateContent 47.3 g, CholesterolContent 56 mg, FatContent 7 g, FiberContent 0.8 g, ProteinContent 4.3 g, SaturatedFatContent 4 g, SodiumContent 252 mg

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