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!
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
3 large eggs
1 cup low-fat buttermilk
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)
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.
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.