Lemon buttermilk Bundt cake
¾ cup(s), peeled and finely grated
Fresh lemon juice
6 Tbsp, at room temperature
2 large egg(s)
Low fat cream cheese
3 oz, at room temperature
Powdered sugar (confectioner's)
- Preheat oven to 350°F and spray a Bundt pan with cooking spray.
- 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.
- 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.
- 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.