Monday, September 3, 2007

On My Hearth: Glazed Lemon Buttermilk Cake

This morning I decided to bake something for the Labor Day festivities, got out the latest issue of Cooking Light and put on the new cd my friend Susan made for my birthday; it's entitled Cake! Perfect music-to-bake to and I believe it helped my kitchen witch talents because this cake was a big hit!

Glazed Lemon Buttermilk Cake

This 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.

3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk

Lemon glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)

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.

Yield: 16 servings (serving size: 1 slice)

CALORIES 267 (24% from fat); FAT 7g (sat 4g,mono 1.9g,poly 0.4g); PROTEIN 4.3g; CHOLESTEROL 56mg; CALCIUM 46mg; SODIUM 252mg; FIBER 0.8g; IRON 1.3mg; CARBOHYDRATE 47.3g


RubyShooZ said...


I think I'm going to have to heat up the oven in order to make this delicious sounding cake.

Cake baking music? Now there's a twist I'd never really even thought of. That's something else I am going to have to give a whirl to.

Thanks for the recipe and most of all the warm thoughts it's brought up inside today.

Peace, love and lemons.

Julie said...

I am going on a office diet starting the 17th of September and I may have to ban your blog for that time! OM gosh - this cake sounds so good!!!!

Mother of Invention said...

So timely as I was googling recipes using lemons just yesterday to use up the extra 7 lemons I'd taken on holidays. I baked some lemon poppyseed muffins without the glaze but man, what a difference fresh lemons make. I cut the sugar in half and used Splenda for the rest, I lowered the butter,and just threw in some poppyseeds. This looks good and I will likely try this too. I'm also going to try making sugar-reduced lemon butter to put on toast. I love that stuff!