Buttermilk Cake
Ingredients
The cake
-
2 ⅔
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1 ¾
cups
granulated sugar
-
1
teaspoon
lemon or orange zest
-
½
cup
unsalted butter
-
½
cup
non-fat plain Greek yogurt
-
4
large
eggs
-
2
teaspoons
pure vanilla extract
-
½
cup
buttermilk
-
powdered sugar
for serving
The glaze
-
½
cup
freshly squeezed lemon juice or orange juice
-
⅓
cup
granulated sugar
Instructions
- Preheat the oven to 350°F and prepare a bundt pan.
- Whisk together the dry ingredients in a bowl.
- In a stand mixer, combine sugar and lemon zest, then add butter and beat until fluffy.
- Mix in Greek yogurt, eggs, and vanilla extract.
- Gradually add the dry ingredients and buttermilk alternately to the wet mixture.
- Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes.
- Prepare the glaze while the cake bakes.
- Poke holes in the warm cake and pour half of the glaze over it.
- Let the cake cool for 20 minutes, then add the remaining glaze and dust with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
10 servings
Calories
409
Total fat
12g
Total carbohydrates
70g
Total protein
7g
Sodium
20mg
Cholesterol
92mg
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