Recipe
Ingredients
cake
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut oil
- 2 cups sugar or sugar substitute (see note)
- 3 light eggs
- ¾ 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℉. 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℉ until toothpick inserted in the middle comes out with no crumbs attached about 45 minutes.
- Combine glaze ingredients while cake is baking. Drizzle about ⅓ 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.