I had some buttermilk that I needed to use up, and luckily I had a cake recipe I had been meaning to make... and it called for buttermilk. Perfect!
I had a meeting with a bunch of ladies that love Lemon, so I took this cake & came home with only 3 pieces left. Even more perfect in my opinion... I could make a cake for no real reason and didn't have to eat it all by myself! Whats great about this cake though, is if I did end up eating it all by myself, it is actually a LIGHT Lemon cake, so I would have gained only 12 pounds instead of 23! :)
Lemon Buttermilk Cake
1 Yellow Cake Mix
1 small Box Lemon Instant Pudding
4 Egg Whites
1 1/4 Cups Low-fat Buttermilk
1/4 Cup Fresh lemon Juice
1 tsp. Vanilla
2 1/2 tsp. Lemon Extract
1 tsp. Lemon Rind
1 Cup sugar
1/4 Cup Fresh Lemon Juice
1/2 TBSP Lemon Extract
Lightly coat a nonstick bundt pan with cooking spray. Lightly sprinkle a small amount of flour into pan and shake around until the entire surface is lightly coated. Preheat oven to 350 degrees.
Put dry ingredients in a mixing bowl. In a separate small bowl combine buttermilk, egg, egg whites, lemon juice, extracts, and rind. Stir just until combined.
Pour liquid ingredients into the dry ingredients and mix together on medium speed of your electric mixer for about 2 minutes, or until well blended.
Pour batter into prepared ban and smooth out top. Gently tap 2 or 3 times to help air bubbles rise. Bake for 40-42 minutes or until cake tests done. Remove cake from oven and place on cooling rack. Let sit for about 20 minutes before inverting cake onto serving plate.
While waiting to invert cake, make your glaze by combing the sugar and lemon juice in a small saucepan and bring to a boil. Stir constantly for 2-3 minutes. Remove from heat , stir in lemon extract, and allow to cool for several minutes before glazing the cake. Prick top of cake with toothpick and then spoon or brush Lemon Glaze over top and sides. Allow cake to absorb the glaze... repeat until all the glaze is gone.