Light Buttermilk Lemon Bundt Cake
Ingredientsnon-stick baking spray with flour – optional
1 box yellow super moist cake mix (15.25 oz.)
1 small package (3.4 oz.) lemon instant pudding mix
4 large eggs, at room temperature
2 tbsp. unrefined cold pressed virgin coconut oil
1 cup low-fat buttermilk, at room temperature
½ cup fresh lemon juice, strained
2 tsp. real lemon extract
1 tsp. vanilla extract
1 tsp. grated lemon zest – optional
- Lightly spray a Bundt cake pan with cooking spray, dust with flour. If using a nonstick pan, spread 1 teaspoon vegetable oil over surface and dust with flour. Note: You can use a 99% less residue no-stick baking spray with flour on all pans; it will not damage nonstick surfaces.
2. Preheat oven to 325 F. In a large mixing bowl, stir cake and pudding mixes together. In a separate bowl, whisk eggs together with oil, then whisk in buttermilk, lemon juice, extracts, and zest. Pour liquids into dry and beat all ingredients together on medium for 2 minutes. Do not over-beat mixture. Pour batter into pan and smooth out top.
3. Bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean. Prepare Lemon Glaze, cover and set aside. Remove cake from oven. Cool in the pan for 15 minutes, invert onto a serving plate and remove pan.
4. Prick top and sides of cake with a fork or toothpick and brush glaze evenly over cake, allowing glaze to absorb. Let cake cool completely before covering. Cake may be served at room temperature or chilled.
1 cup sugar
¼ cup fresh lemon juice
2 tbsp. Limoncello liquor
or other lemon-flavored liquor-optional
1 tbsp. butter
DirectionsIn a small saucepan, add sugar, lemon juice, and liquor and bring to a gentle boil over medium heat, whisking constantly until sugar dissolves, 2 to 3 minutes. Remove from heat and cool a few minutes before glazing cake.
NutritionNutrition Facts: 225 calories; 4.5g fat; 43g carbohydrate; 1g fiber; 3g protein; 47mg cholesterol; 312mg sodium.
Traditional Nutrition Facts: 325 calories; 14 fat; 43g carbohydrate; 1g fiber; 3g protein; 67mg cholesterol; 315mg sodium.
Nutritional Talking Points:
1. The beauty of this Buttermilk Lemon Bundt is that it uses a cake mix as the foundation for the recipe. Commercial cake mixes are inexpensive and are engineered to be almost fool proof.
2. I reduced the ½ cup oil called for to 2 tablespoons and still ended up with a cake having the taste and texture of one containing ½ cup of oil. This also reduced the fat in the final cake by 84 grams.
3. Bundt cakes are extra moist and rich. To help accomplish this without adding additional fat, a small package of pudding is combined with the dry cake mix to increase the Bundt’s density and flavor.
4. Since only 2 tablespoons of oil were used, the additional oil needed to be replaced with another liquid.
5. Since this a Buttermilk Lemon Bundt, I added ½ cup lemon juice for flavor. I substituted the 1 cup water called for with 1 cup of low-fat buttermilk. Buttermilk not only adds flavor, it helps the heavier batter rise and results in a cake with a moister and more tender crumb.
6. To help offset the dry pudding mix, I increased the number eggs called for from 3 to 4. Eggs are essential to the perfect Bundt cake. They add moister, richness, color, and provide the necessary strength and structure to leaven the heavy batter during the baking process.
From a nutrition standpoint, eggs are the perfect food, high in protein and low in fat. Although high in dietary cholesterol, they don’t increase serum cholesterol as once thought.