Glazed Lemon Buttermilk Cake

    Glazed Lemon Buttermilk Cake

This cake is great with a cup of morning coffee or mixed berries and a 
scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for 
more intense lemon flavor.

Cooking Light AUGUST 2007

  * *Yield:* 16 servings (serving size: 1 slice)


      Ingredients

  * Cake:
  * 3 tablespoons grated lemon rind (about 2 lemons)
  * 3 tablespoons fresh lemon juice (about 1 lemon)
  * Cooking spray
  * 1 1/2 cups plus 2 tablespoons granulated sugar, divided
  * 3 cups all-purpose flour (13 1/2 ounces)
  * 1 teaspoon baking powder
  * 3/4 teaspoon salt
  * 1/2 teaspoon baking soda

  * 1/2 cup butter, softened
  * 1/2 to 1 teaspoon lemon extract
  * 3 large eggs
  * 1 cup low-fat buttermilk


  * Lemon glaze:
  * 1 cup powdered sugar
  * 1 1/2 tablespoons fresh lemon juice
  * 1 tablespoon low-fat buttermilk
  * 1 teaspoon grated lemon rind (optional)


      Preparation

Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. 
Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons 
granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. 
Combine flour, baking powder, salt, and baking soda in a large bowl, 
stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until 
light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, 
rind mixture, and extract, beating until well blended. Add eggs, 1 at a 
time, beating well after each addition. Add flour mixture and 1 cup 
buttermilk alternately to sugar mixture, beating at low speed, beginning 
and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a 
wooden pick inserted in center comes out clean. Cool in pan 10 minutes 
on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 
tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle 
glaze over warm cake. Garnish with grated lemon rind once glaze is set, 
if desired.

-- 



*Ginny Butterfield
Cranberry Twp, PA


*


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