facebook pixel Light Buttermilk Lemon Bundt Cake
Site Search
< Blog Home < Nutrition and Diet

Light Buttermilk Lemon Bundt Cake

In addition to being lemony, light, and refreshing, this cake travels well. Take it to your next barbecue or family outing.

Healthy recipes, buttermilk lemon bundt cake from Chef Mary

Buttermilk Lemon Bundt Cake

Yield: 16 servings.

1 yellow cake mix made with pudding in the mix         
3 eggs
2 tbsp. unrefined cold pressed virgin coconut oil
1 cup low fat buttermilk
½ cup fresh lemon juice    
2 tsp. real lemon extract 
1 tsp. vanilla extract
1 tsp. grated lemon zest (optional)

1. Lightly spray a Bundt cake pan with cooking spray, dust with flour. If using a nonstick pan, spread 1 tsp. vegetable oil over surface and dust with flour. Note: You can use a 99% less residue no-stick baking spray with flour on all baking pans. This product will not damage nonstick surfaces.

2. Preheat oven to 325 F. Pour cake mix into a large bowl. In a smaller bowl, whisk together oil, buttermilk eggs, lemon juice, extracts, and zest until combined.  

3. Add liquid ingredients to the cake mix. Using an electric mixer on medium speed blend all ingredients together for 2 minutes. Do not over mix.

4. Once the cake has cooled to room temperature, pipe, drizzle, or spoon frosting evenly over top of cake.Pour batter into pan and smooth out top.

5. Bake for 34-38 minutes or until you can insert a toothpick into cake and it comes out clean. Remove cake from oven and let it cool in the pan for 15 minutes. After it has cooled, carefully invert the cake pan onto a serving plate. 

Lemon Frosting

2 ¼ cups powdered sugar
3 tbsp. 1/3-less fat cream cheese
1 to 2 tbsp. fresh lemon juice
1 tsp. lemon extract

Light and Cheesy Au Gratin Potatoes

Using an electric mixer, beat all ingredients together except for 1 tbsp. lemon juice 
on high speed until smooth. Add 1 to 3 tsp. fresh lemon juice to mixture to reach desired consistency.  

Nutritional Information:

240 Calories; 6.5g Fat; 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 254mg Sodium. 

High-Fat and Calorie Version:

400 Calories; 18g Fat; 60g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 289mg Sodium.


Be sure to check out other recipes and healthy living articles. 

You May Also Like...

Healthcare and Insurance Basics

The Differences between Medicare and Medicaid

We’re explaining the main differences between Medicare and Medicaid—programs administered by the government that provide health care coverage.

Healthy Living

Winter Is Here, Are You Ready for a Storm?

Winter brings the potential for a winter storm. Here’s how to keep your home and family safe.

In the Community

Is Your Organization Keeping Utah Healthy? Apply for Our Award

Each year, we recognize 20 organizations that are making a healthy difference in Utah to help support their missions.


What Playing Football Taught Me about Business

Here’s how my passion for playing football has helped me off the field.

Related Articles

Related Articles

Nutrition and Diet

Roasted Tomato Soup

Use your garden-fresh tomatoes and herbs to make this homemade tomato soup—made creamy in a blender.

Nutrition and Diet

Ways to Use Chickpeas

Packed with nutrition, chickpeas can be a staple in any diet. Here are some simple ways to use them.

Nutrition and Diet

Light and Creamy Buttermilk Mashed Potatoes

Nutrition and Diet

Ways to Save 100 Calories Per Day

You don’t have to have an extreme calorie deficit every day to lose weight—in fact, that will probably do more harm than good. Here’s how to take a baby step toward healthy weight loss by cutting 100 calories per day out of your diet.

Post Author

Mary Ross

Mary is currently a Marketing Account Specialist and has been with SelectHealth for six years. She spends a lot of her time doing what she loves the most—teaching people how to cook healthy meals.

You can frequently see Mary on local television stations demonstrating how to revamp popular recipes by using healthy substitutions and cooking techniques.