
Lemon buttermilk bundt cake
9
9
9
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
16
Difficulty
Moderate
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)
White all-purpose flour
2¼ cup(s)
Baking soda
1½ tsp(s)
Table salt
1½ tsp(s)
Uncooked beets
¾ cup(s), peeled and finely grated
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(s)
2 large
Vanilla extract
1 tbsp(s)
Neufchâtel cheese
3 oz, at room temperature
Powdered sugar (icing sugar)
⅓ cup(s)
Low-fat milk
1½ tbsp(s)
Vanilla extract
½ tsp(s)
Table salt
1 pinch