Light Buttermilk Lemon Cake

1 Yellow cake mix made with pudding
1 egg
4 egg whites
1¼ cups low fat buttermilk
¼ cup fresh lemon juice
1 teaspoon vanilla
2 teaspoon real lemon extract
1 tablespoon lemon liquor – optional

1. Lightly coat a nonstick or stick resistant 12-cup bunt cake pan with cooking spray and set aside. Preheat oven to 350º F. Pour dry cake mix into a large mixing. In a smaller bowl whisk buttermilk together with egg, egg whites, lemon extract, vanilla, lemon rind and lemon liquor if using until combined.

2. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 2 minutes until well blended.

3. Pour batter into pan and smooth out top. Bake for 38-40 minutes or until cakes tests done. Remove cake from oven cool in pan for 15 minutes invert cake pan on to serving plate. Prick top of cake with fork or tooth pick then spoon or brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is gone.

Lemon Glaze
1 cup sugar
¼ cup fresh lemon juice
1 tablespoons Limonchello liquor or other lemon flavored liquor – optional

Combine sugar and lemon juice in a small saucepan and bring to boil over medium heat stirring constantly for 2 to 3 minutes. Remove from heat, stir in lemon liquor and cool several minutes before glazing cake.

Yield 14 pieces each at approximately 227 calories; 2.8 grams total fat; 1.4 grams saturated fat; 1 milligram cholesterol; 27 grams total carbohydrate; 0.2 gram dietary fiber; 2.6 grams protein; 286 milligrams sodium.


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