Buttermilk Lemon Bundt Cake

Anything with lemon is going to grab my attention. Add fresh fruit and cream cheese into the list and I just gotta have it. The buttermilk in this recipe only adds to it.

I cannot even describe how lovely and tasty this cake is. In fact, I was so excited to be making it that I completely forgot to take pictures of the preparation process, which is what I normally do. But oh well. You will just get an over load of the pictures I took of after it was done. Truly so fun! 🙂

I was, quite honestly, not sure how this would actually turn out because normally I dont even really like bundt cakes that much. They are just, well, too sweet and so dense and heavy. It just wasn’t that appealing to me.

But than, recently when I was scrolling the internet for baking ideas, I came across bundt cake presentations and oh! They were so pretty! And yes, I actually went out and bought me a pan. I had to at least try it. 🙂 Thank-you, random person on the internet. 🙂

The pan did sit in my cabinet for a few weeks before I used it. I really wanted to be sure and have something to make in it that would change my attitude towards bundt cakes in general. Than I found two recipes. One had lemon and buttermilk in it and the other had cream cheese and fruit and well, I was done for. I got my recipe book and scribbled notes and combined things and omitted some things and added others and before I knew it I had my very own recipe for lemon buttermilk bundt cake!

The fresh blueberries are an added bonus, and they pair beautifully with the lemon flavor. I expect that raspberries would be equally tasty, or any other fresh fruit of your choice. And the best part? This cake was not dry! Neither was it too dense or too sweet for my liking. Maybe it was because I really will eat anything with lemon, or maybe it was just because, well, it was just that good.

I love how the outside of the cake was crumbly, but the inside was moist and flavorful. Topped with the buttermilk cream cheese icing, and with the fresh blueberries, it was definitely a winner!

For garnish, I sprinkled lemon zest over the top to give the glaze a nice, bright finish, I also added the twisted lemon slices to bring out the colors of the fresh berries and the glaze. At first I was concerned that the fresh lemon slices would make it soggy since I didn’t dry them before. But I actually ended up letting the juice trickle down over the cake, which actually enhanced the glaze and brought out that bright, lemon flavor.

The buttermilk in the cake really gives it a nice, crumbly, but moist texture. Also, I like how the glaze has that tang from the buttermilk and paired with cream cheese and a bit of lemon juice, it really is a winner.

I hope you will enjoy it as much as I did. And the next time life hands you lemons, why not change things up a bit and make a cake. That would actually prove, for the most part, that life is a cake walk. 🙂 Especially when there is lemons and fresh berries and cream cheese involved. 🙂

Buttermilk Lemon Bundt cake

Cook Time: 40 minutes

Total Time: 40 minutes

Perfectly moist and lemony with a crumbly crust and a smooth, buttermilk, cream cheese glaze.

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Ingredients

• 1/2 cup fresh lemon juice
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 3 large eggs
• 1 egg yolk
• 2 1/4 sticks salted butter, room temperature
• 11/2 cups organic cane sugar
• GLAZE:
• 1/4 cup cream cheese, room temperature
• 1/4 - 1/2 cup powdered sugar
• 2 Tablespoons fresh lemon juice
• buttermilk

Instructions

1. Preheat oven to 350 degrees. Spray a 12 cup bundt pan with nonstick cooking spray.
2. In a small bowl, combine lemon juice, vanilla and buttermilk. Whisk until smooth. Set aside.
3. In a large mixing bowl, beat together the butter and sugar on medium -high speed until light and fluffy. Add the 3 eggs and let them mix in for about 15 seconds. Add the egg yolk and mix again just until combined.
4. In a medium bowl whisk together the dry ingredients.
5. Using a low speed, add 1/3 of the flour mixture into the egg and butter mixture. Add half the buttermilk mixture. Mixing for only about 5 seconds each. Repeat the process until everything is mixed in. DO NOT OVER MIX!
6. Spoon batter into a prepared pan. Bake for 40 minutes, checking it at about 30 minutes because you do not want to over bake it!
7. Cool in the pan for about 10 minutes.
8. Remove from pan onto a cake stand or platter. Cool completely. Its also okay to glaze it when it's still a little bit warm.

For the glaze...

In a small mixing bowl, beat together all the ingredients until smooth. Add buttermilk until it has a pourable consistency. The glaze should remain thick but you should be able to pour it over your cake.

Nutrition Information:

Yield: 20 Serving Size: 1 slice
Amount Per Serving: Calories: 410Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 200mgCarbohydrates: 72gFiber: 1gSugar: 57gProtein: 4g

Nutrition facts are not guaranteed accurate