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    You are in: Home / Recipes / Glazed Lemon Buttermilk Cake Recipe
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    Glazed Lemon Buttermilk Cake

    Glazed Lemon Buttermilk Cake. Photo by Annacia

    1/2 Photos of Glazed Lemon Buttermilk Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Redsie's Note:

    From Cooking Light.

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Cake

    Lemon glaze

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
    3. 3
      Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    • on September 02, 2008

      55

      Did the whole bit, glaze & all, 'cause I love sweetness AND lemon! This is really A DELICIOUSLY OUTSTANDING CAKE, & the recipe is well worth making again & again! And, for me the lemon zest is definitely NOT optional! A great keeper! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2008

      55

      This is delicious! I replaced the sugar with Splenda and used a heart smart margarine for the butter. Where I went "wrong" was that I decided to make mini Angel Food shaped cakes with the 1/2 recipe that I made. If I had used regular muffin tins it would have been perfect. As it turned out I didn't have enough batter to make good sized cakes and mine ended up looking like donuts, LOL. This in no way detracted from the cake being delectable (in fact, I think I now know how to make baked donuts!). I skipped the glaze only to save on sugar. I really can't over stress how very good the cake is and the texture is perfect. Made for Photo Tag

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2007

      55

      Delicious. I used splenda in the batter to keep the sugar low. Very lemony which I adore. Not so sure that i will be able to stop eating the whole thing lol. Next time, i won't use the glaze, just prick the cake all over and squeeze more fresh lemon juice on it. Personal taste, i don't need all the extra sugar

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Glazed Lemon Buttermilk Cake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 266.3
     
    Calories from Fat 63
    23%
    Total Fat 7.0 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 55.5 mg
    18%
    Sodium 242.7 mg
    10%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 0.7 g
    3%
    Sugars 28.7 g
    114%
    Protein 4.2 g
    8%

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