Lemon-Buttermilk Bundt Cake (Family Meals)

9
9
9
SmartPoints® value per serving
Total Time
2 hr 10 min
Prep
10 min
Cook
45 min
Serves
16
Difficulty
Easy

Ingredients

Cooking spray

1 spray(s)

All-purpose flour

2¼ cup(s)

Baking soda

1½ tsp

Table salt

1 tsp

Table salt

1 pinch

Low-fat buttermilk

1 cup(s)

Uncooked beets

¾ cup(s), finely grated

Lemon zest

1 Tbsp, grated (about 2 large lemons)

Fresh lemon juice

2 Tbsp

Unsalted butter

6 Tbsp, softened

Sugar

1 cup(s)

Sugar

2 Tbsp

Egg(s)

2 large

Vanilla extract

1 Tbsp

Vanilla extract

½ tsp

Neufchâtel cheese

3 oz, softened

Confectioners' sugar

cup(s)

Low-fat milk

1½ Tbsp

Instructions

  1. Preheat oven to 350°F. Spray 10-cup Bundt pan with nonstick spray.
  2. Whisk together flour, baking soda, and 1 teaspoon of salt in medium bowl. Stir together buttermilk, beets, and lemon zest and juice in another medium bowl.
  3. With electric mixer on medium-high speed, beat butter and granulated sugar in large bowl until light and fluffy. Add eggs and 1 tablespoon of vanilla, beating until mixed well. Reduce mixer speed to low. Add flour mixture alternately with beet mixture, beginning and ending with flour mixture and beating just until mixed (batter will be thick).
  4. Spoon batter into prepared pan and spread evenly. Bake until toothpick inserted into center comes out clean, about 45 minutes. Let cake cool completely in pan on wire rack. Place cake plate on top of pan. Turn plate and pan over. Lift off pan to unmold cake.
  5. To make glaze, with electric mixer on medium speed, beat cream cheese, confectioners’ sugar, milk, and remaining ½ teaspoon vanilla and pinch salt in medium bowl until smooth. Drizzle over top of cake. Cut into 16 slices.
  6. Per serving: 1/16 of cake

Notes

This delectably lemony cake is very moist thanks to the addition of red beets. The bright pink batter magically turns yellow when baked.