Lemon buttermilk bundt cake
10
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 16 • Difficulty: Easy
This lovely lemony cake is perfectly moist, sweet and delicious thanks to red beets. The batter is bright pink but the cake turns yellow during cooking.
Ingredients
Cooking spray
1 spray(s)
All-purpose flour
2¼ cup(s)
Baking soda
1½ tsp(s)
Table salt
1½ tsp(s)
Beets
¾ cup(s), peeled and finely grated
1% low-fat buttermilk
1 cup(s)
Fresh lemon juice
7 tsp(s)
Lemon zest
1 tbsp(s)
Unsalted butter
6 tbsp(s), at room temperature
Sugar
18 tbsp(s)
Raw egg
2 large
Vanilla extract
1 tbsp(s)
Neufchâtel cheese
3 oz, at room temperature
Powdered sugar (confectioner's)
⅓ cup(s)
1% low fat milk
1½ tbsp(s)
Vanilla extract
½ tsp(s)
Table salt
1 pinch(es)
Instructions
1
Preheat oven to 350°F and spray a Bundt pan with cooking spray.
2
In a medium bowl, sift together flour, baking soda and salt. In another medium bowl, mix together beets, buttermilk, lemon juice and lemon zest . In a large bowl, using an electric mixer, beat together butter and sugar until fluffy. Add eggs and vanilla; beat well. Alternate adding flour and beet mixtures to creamed butter and sugar, using a mixer, until combined.
3
Spoon evenly into pan (batter will be thick — use spoon to level the top). Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely before unmolding onto a serving platter.
4
Meanwhile to make glaze, in a medium bowl, beat together cream cheese, powdered sugar, milk, vanilla extract and salt; drizzle evenly over top and sides of cooled cake. Slice into 16 pieces and serve. Yields 1 piece per serving.
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