Dr. Oz: Buttermilk Bundt Cake

By pavaldez

Ingredients

• Baker’s Joy the Original No-Stick Baking Spray with Flour
• 13 1/2 oz all-purpose flour (about 3 cups)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups granulated sugar
• 12 tbsp butter, softened
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp grated lemon rind
• 1 cup low-fat buttermilk
• 1/3 cup powdered sugar

Details

Servings 1
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350°F. Coat 18 mini-bundt cups with baking spray.


Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 tsp salt in a bowl, stirring well with a whisk.


Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.


Spoon batter evenly into prepared pans. Bake at 350°F for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.


Dust tops of cakes with powdered sugar.