Lemon Buttermilk Cake

What's that old saying?  When life hands you leftover buttermilk, make lemon buttermilk cake?  No, I don't think that's it.  When life hands you lemons, make lemon buttermilk cake?  YES!  That's it!  You should totally do that.  I found this recipe on epicurious.com and, in my never ending quest to make things more healthy, I decided to replace half of the butter (it called for two sticks) with Greek lemon yogurt.  The result was a very dense, almost cheesecake like cake and the lemon yogurt really drove the lemon flavor home.  I hope you like it!

Lemon Buttermilk Cake (adapted from epicurious.com)

Nonstick cooking spray
1 stick unsalted butter, at room temperature
1/2 c. Greek lemon yogurt
1 1/2 c. sugar
2 2/3 c. all purpose flour, plus more for dusting the pan
1/2 t. baking soda
1/4 t. salt
1 1/4 c. buttermilk
1 T. lemon zest
6 T. lemon juice, divided
4 large eggs, at room temperature
1/2 c. powdered sugar

Preheat the oven to 350.  Grease a 9" bundt pan with cooking spray then coat with flour and set aside.

In a stand mixer fitted with the paddle attachment, combine the butter, yogurt, and sugar on medium speed until the mixture is smooth and light in texture, about 5 minutes.  While the butter is beating, sift together the flour, baking soda and salt and set aside.  In a small bowl, combine the buttermilk, lemon zest and 4 T. of the lemon juice and set aside.

Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition.  In 3 additions, alternate adding the dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.  

Pour the batter into the prepared pan and bake until the center of the cake springs back when touched and a toothpick inserted near the center comes out clean, about 50-60 minutes.  

Remove the cake from the oven and let cool completely in the pan on a wire rack.  Release the sides and bottom of the cake from the pan with a narrow spatula or butter knife.  Invert the pan and turn the cake out onto a platter.  

In a small bowl, combine the powdered sugar and remaining 2 T. lemon juice and stir until very smooth.  Spoon the glaze evenly over the cake.  When the glaze has firmed, slice and serve!

16 servings (234 calories each serving) according to my calculator on loseit.com