Luscious and Light Lemon Bundt Cake

This post has been sponsored by Barlean’s. I have received compensation including free products for this post. All thoughts and recipes are mine.

This Lemon Bundt Cake has just become my go to Bundt cake recipe. And the fact that it is lower in fat and sugar makes it even more delicious.

#RecipeMakeover

This week I have joined over 40 other bloggers for #RecipeMakeover. We will each be remaking some of our favorite recipes to make them healthier. Here’s today’s selection of recipes:

Barlean’s Butter Flavored Coconut Oil

When Allison of Triple Chocolate Kitchen told us Barlean’s was a sponsor, those of us that had been involved in Choctoberfest squealed with delight. We all love their Butter Flavored Coconut Oil. I used it often in baking and one blogger mentioned it is a great dairy alternative on popcorn (mmmm!).

It gave this cake and the Red Velvet Bundt Cake I made for Choctoberfest the perfect buttery flavor without making the cake dense and heavy as many Bundt cakes can be.

Barlean’s has all kinds of products to help you lead a healthier life and they are committed to making the world a better place too through their community outreach program. Get more information about the company and their products: website | Facebook | Twitter | Pinterest | YouTube

Lemon Bundt Cake

Besides using the butter flavored coconut oil, I lightened this up with Greek yogurt and sugar/sucralose blend for baking. The glaze soaks in and I thought it was delightful without icing, but you could add it or some sifted powdered sugar on top right before serving.

Lighter Lemon Bundt Cake

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Ingredients

 

cake

• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup coconut oil
• 2 cups sugar or sugar substitute
• 3 Large eggs
• 3/4 cups plain low-fat Greek yogurt
• 1 teaspoon vanilla extract

glaze

• 3 tablespoons lemon juice
• 1 cup powdered sugar or sugar substitute

Instructions

 

• Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
• In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
• In a mixing bowl, cream together coconut oil and sugar. Add eggs one at a time, beat until fluffy.
• Combine yogurt and vanilla.
• Add the flour mixture to the coconut oil/sugar/egg mixture in 3 parts alternating with 2 additions of the yogurt mixture. Mix each addition until completely incorporated before adding the next.
• Pour batter into the prepared pan and bake at 350 degrees until toothpick inserted in the middle comes out with no crumbs attached about 45 minutes.
• Combine glaze ingredients while cake is baking. Drizzle about 1/3 of the glaze over the top (soon to be bottom) of the bundt cake after removing from the oven.
• Invert cake onto a serving plate, drizzle remaining glaze over the cake when completely cool. Sprinkle with additional powdered sugar if desired.

Notes

I reduce the sugar by using a stevia or sucralose /sugar blend designed for baking.