Creamy Buttermilk Cake Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

Preheat the oven to 350°F (175°C).

Grease and flour a bundt pan.

In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon zest.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture.

Mix until just combined; do not overmix.

Pour the batter into the prepared bundt pan, smoothing the top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

For the glaze, mix powdered sugar with milk until smooth and drizzle over the cooled cake.

Cooking Techniques

Spice Level:

Allergens