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

    Average Rating:

    3 Total Reviews

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    • on September 02, 2008

      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]

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    • on May 29, 2008

      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

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    • on September 28, 2007

      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

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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
    Total Fat 7.0 g
    Saturated Fat 4.0 g
    Cholesterol 55.5 mg
    Sodium 242.7 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 0.7 g
    Sugars 28.7 g
    Protein 4.2 g

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