Cake:
2 T. granulated sugar
2-1/2 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 C. granulated sugar
3/4 C. butter, softened
3 large eggs
1-1/2 T. grated lemon rind
1/4 C. fresh lemon juice
1-1/2 t. vanilla extract
3/4 C. fat-free buttermilk
2 T. Chambord (raspberry-flavored liqueur)
Glaze:
3/4 C. powdered sugar
2-1/2 T. Chambord
1 T. fresh lemon juice
1 T. butter, melted
Preheat oven to 350 F.
To prepare cake, coat a 12 C. Bundt pan with cooking spray; dust with 2 T. granulated sugar. Set aside.
Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
Place 2 C. granulated sugar and 3/4 C. butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 C. juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
Spoon batter into prepared pan. Bake at 350 F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Pierce cake liberally with a wooden pick. Brush 2 T. liqueur over warm cake.
To prepare glaze, combine powdered sugar, 2-1/2 T. liqueur, 1 T. juice, and 1 T. butter, stirring with a whisk until smooth. Drizzle slowly over warm cake. Cool completely.
16 servings
314 calories, 10.4g fat, 3.7g protein, 50.4g carbs, 0.6g fiber, 182mg sodium