Photo of Lemon buttermilk bundt cake by WW

Lemon buttermilk bundt cake

Points® value
Total Time
1 hr 5 min
20 min
45 min
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.


Cooking spray

1 spray(s)

All-purpose flour

2¼ cup(s)

Baking soda

1½ tsp(s)

Table salt

1½ tsp(s)


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


18 tbsp(s)

Raw egg

2 large

Vanilla extract

1 tbsp(s)

Neufchâtel cheese

3 oz, at room temperature

Powdered sugar (confectioner's)


1% low-fat milk

1½ tbsp(s)

Vanilla extract

½ tsp(s)

Table salt

1 pinch(es)


  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.


The cake can be made up to a day ahead. Keep it chilled and bring to room temperature before serving.For a pretty presentation, garnish with lemon slices.