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.
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. Be sure to keep scrolling after the Lemon Bundt Cake recipe to see what some of the others have made.
We also have a $200 prize package:
- Butter-flavored coconut oil and digestive blend from our sponsor Barlean’s
- Sampler pack of original, mesquite, and applewood Smokin O’s from our sponsor Smokin O’s
- 4 flatbread pizzas from our sponsor American Flatbread
- 5 containers (48 oz) of ice cream from our sponsor Turkey Hill
- 15 tuna creations pouches from our sponsor StarKist
- Mueller Spiral-Ultra 4-Blade Spiralizer from blog hosts, The PinterTest Kitchen
Get all of the details and enter to win here.
Barlean’s Butter Flavored Coconut Oil
When Allison of PinterTest 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!).
I used it for this recipe, just like I did for the Red Velvet Bundt Cake I made for Choctoberfest. I think it gives 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:
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.
Lusciously Light Lemon Bundt Cake - a lemon bundt cake with lower fat and less sugar than traditional 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
- 3 tablespoons lemon juice
- 1 cup powdered sugar or sugar substitute
- 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.
I reduce the sugar by using a stevia or sucralose /sugar blend designed for baking.