Sunday, August 4, 2013

Dessert Tonight: Buttermilk Bundt Cake!

 
Look what I did this weekend!!! I made a buttermilk bundt cake for dessert. So I am pretty good at making savory foods, but I'll admit that baking is a challenge (primarily because by nature I can be inpatient and baking is a science which calls for exact measurements of ingredients --eek!). 

Well, now's as good as time as any to try my hand at making homemade desserts for my family (that way I know what's in it). I adapted this recipe from www.cookinglight.com

Buttermilk Bundt Cake

Ingredients:
Cooking spray (canola oil will do)
3 level cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 3/4 level cups of granulated sugar
12 tablespoons of unsalted butter (softened)
3 large eggs
1 3/4 teaspoons vanilla extract
1/4 teaspoon of fresh lemon rind
1 cup low-fat buttermilk
1/3 cup of powdered sugar

Instructions:
Pre-heat oven to 350 degrees
Spray the Bundt cake pan with cooking spray
Combine flour, baking powder, baking soda and salt in a bowl and mix (note do not combine all of the dry ingredients yet)
Place SOFTENED butter in a bowl with SUGAR in a large bowl (this will become your mixing bowl). Use a hand mixer to blend the ingredients. 
Add the eggs one by one and blend well after adding each egg
Blend vanilla and lemon rind into the mixture
Add flour mixture  and buttermilk to the butter mixture. For best results, alternate between adding the flour mixture and the buttermilk
Spoon batter into Bundt cake pan
Place in oven and bake for 45 minutes or until a toothpick or fork is inserted and comes out "clean"
Remove from pan and dust with powdered sugar

Serving size is 1/18 of the cake (roughly 250 calories)

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