Glazed Lemon Buttermilk Bundt Cake
We needed buttermilk for another recipe, and saw that all the quarts cost 50 cents since they were expiring soon. I figured instead of buying only a pint which cost double, it was still cheaper to buy a quart even if some was thrown out.
Since we still had plenty extra, and I hate wasting food, our oh so logical remedy for dealing with too much of one food is to make more food! After looking at several through several buttermilk recipes, we settled on this recipe from Cooking Light since I had never made a Bundt cake before. I feared it was going to overflow from all the fluffiness, but it came out just right!
Ingredients
Cake:
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
1 1/4 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
orange and vanilla extracts
Grand Marnier
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)
Directions
I think i just gained a pound looking at the picture