Glazed Lemon Buttermilk Cake

Life is definitely enhanced with the addition of good friends, and I am truly blessed to have some of the most wonderful girlfriends in the world!  We have shared vacations, dinners, driving duties and yesterday, a day at the horse races.  Kids and adults alike enjoyed a slightly chilly afternoon at the Del Mar Racetrack working out our strategies and picking our favorite ponies.  Most of us lost... but what do you expect when you choose that 55-1 long shot??  I honestly believe that someday that long shot really will pay off, but it's looking like that will have to wait until next year.

 

However, the excitement grew in the eighth as #4, Pick a Kelly, rounded turn 4 and flew for the finish line.  As the kids saw their horse pull into first place they erupted in cheers and screams, their eyes glued to the pounding hooves as he crossed the finish line a winner!  

Tired, hungry and happy we turned in our ticket and headed for home where a Glazed Lemon Buttermilk Cake waited.  My new favorite gadget, the razor sharp kitchen rasp, had again made zesting the lemon a "piece of cake" providing enough zest for the cake as well as the glaze in less than a minute.  The zest added a lovely lemon tang and the buttermilk left the cake very tender.  While the cake on it's own was light and lemony, the lemon spiked glaze took it over the top adding a slight crunch with it's sweet/lemon essence.

Glazed Lemon Buttermilk Cake
from Cooking Light

Making this cake was one of the rare occasions that I made the recipe exactly as written!

Cake:

3  tablespoons  grated lemon rind (about 2 lemons)

3  tablespoons  fresh lemon juice (about 1 lemon)

Cooking spray

1½ cups plus 2 tablespoons granulated sugar, divided

3 cups all-purpose flour (13 1/2 ounces)

1  teaspoon  baking powder

¾ teaspoon  salt

½ teaspoon  baking soda

½ cup  butter, softened

½ to 1 teaspoon lemon extract

3 large eggs

1 cup  low-fat buttermilk 

Lemon glaze: 

1 cup  powdered sugar

1½ tablespoons  fresh lemon juice

1 tablespoon low-fat buttermilk

1 teaspoon grated lemon rind (optional)

Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.