You may not think that this Meyer Lemon Buttermilk Bundt Cake is part of a semi-healthier eating plan, but hear me out. I have a hierarchy of desserts ranging from over the top calorie bomb to having my cake and eating it too. In the over the top calorie are layer cakes made with buttercream frosting, with no substitutions and with a few extras on top or between the layers. The Chocolate Overload Cake is a prime example.
From there I start by substituting olive oil for butter and decreasing the amount of sugar. Making only one layer automatically reduces the number of calories. Next are Bundt and pound cakes, now if you want to take them to the absolute lowest by reducing calories and saturated fat you’d start by making them with oil only. Another option is to and oil and butter combo. Reduce the sugar, and serve it plain, forego the simple syrup for added moisture, and maybe add a light dusting of powdered sugar.
So here we are with this cake. Yes, it has a glaze, but it’s not a layer cake with lots of add-ins or add-ons. Don’t you just love my reasoning? That’s my story and I’m sticking to it.
I have drastically cut back on the decadent treats lately and my first thought was to have an obligatory bite of this cake. However, since today is my birthday I’m going to have the whole slice! I’ll have to find someone to give it to. Usually, I would send it to work with my daughter. She and all her co-workers are on Weight Watchers so that’s not an option. Gee, I hope I wasn’t the cause of them gaining a few extra pounds.
About this Meyer Lemon Buttermilk Bundt Cake
I used my basic Buttermilk Bundt Cake recipe and it is a great base for adding different flavorings. This is also the perfect time of year for citrus and when I saw the bag of Meyer Lemons I couldn’t resist. There’s Meyer Lemon juice in the cake batter and in the glaze and I love the hybrid lemon/orange taste of this fruit. The crumb of this cake is very tender which is usually the result with buttermilk in the batter. Even with lemon in the cake and the glaze it isn’t overwhelming. It will also freeze very well if my neighbors don’t answer the door when they see me outside with a cake.
I also made a Blueberry Lemon Coffee Cake for my neighbors who helped me with snow removal last week. There’s still three lemons leftover and I’m racking my brain trying to find an idea. I’m also open to suggestions so help a sister out if you can.
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp Meyer Lemon juice
- 1cup powdered sugar
- 2 TBS 2% milk
- 1 TBS Meyer Lemon juice
- Preheat oven to 325° and prepare a 10-12 cup Bundt pan for non-stick baking.
- In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Combine flour baking soda, and lightly sift.
- I tend to do this whether the recipe calls for it or not.
- Add dry ingredients alternately with buttermilk and beat well. Stir in vanilla and Meyer Lemon juice.
- Pour into prepared pan and bake for one hour and 10 minutes or until cake tests done.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- For the Glaze, combine powdered sugar, milk and lemon juice in a small bowl and whisk until smooth.
- Drizzle over cooled cake.
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