Lemon Buttermilk Bundt Cake
10
Points®
Total time: 1 hr 50 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 when it is mixed together but the cake turns yellow during cooking. The buttermilk adds a nice tang to the cake, while also helping to give it a softer texture. The vanilla cream cheese glaze is rich and thick, and drizzles beautifully over the peaks and valleys of this cake. It can be made up to a day ahead, if you like. Keep the cake chilled and bring it to room temperature before serving. For a pretty presentation, garnish with lemon slices or curls of lemon zest.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
2.25 cup(s)
Baking soda
1.5 tsp
Table salt
1.5 tsp
Uncooked beets
0.75 cup(s)
1% low-fat buttermilk
1 cup(s)
Fresh lemon juice
7 tsp
Lemon zest
1 Tbsp
Unsalted butter
6 Tbsp
Sugar
18 Tbsp
Egg
2 large egg(s)
Vanilla extract
1 Tbsp
Low fat cream cheese
3 oz
Powdered sugar (confectioner's)
0.333 cup(s)
1% low fat milk
1.5 Tbsp
Vanilla extract
0.5 tsp
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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