Desserts

Lemon Buttermilk Cake

Shelly Redmond
February 20, 2014

What's that old saying? When life hands you leftover buttermilk, make lemon buttermilk cake? No, I don't think that's it. When life hands you lemons, make lemon buttermilk cake? YES! That's it! You should totally do that. I found this recipe on epicurious.com and, in my never ending quest to make things more healthy, I decided to replace half of the butter (it called for two sticks) with Greek lemon yogurt. The result was a very dense, almost cheesecake like cake and

16
Nonstick cooking spray
1 stick unsalted butter, at room temperature
1/2 c. Greek lemon yogurt
1 1/2 c. sugar
2 2/3 c. all purpose flour, plus more for dusting the pan
1/2 t. baking soda
1/4 t. salt
1 1/4 c. buttermilk
1 T. lemon zest
6 T. lemon juice, divided
4 large eggs, at room temperature
1/2 c. powdered sugar
Preheat the oven to 350. Grease a 9" bundt pan with cooking spray then coat with flour and set aside. In a stand mixer fitted with the paddle attachment, combine the butter, yogurt, and sugar on medium...
See the full directions on my site
Nutritions

Calories
307

Sodium
134mg
5% DV

Fat
11g
18% DV

Protein
6g
13% DV

Carbs
42g
14% DV

Fiber
2g
8% DV
Baked