Apple Butter Lemon Bundt Cake
This lemon bundt cake is full of fresh lemon flavor and a hint of apple from rich apple butter. Drizzled with a tart lemon glaze, this delicious cake is fluffy, decadent and just sweet enough.
Made with greek yogurt instead of sour cream, this gorgeous cake isn’t as high in fat or calories as a classic bundt cake, making it a lighter option for cake lovers. I opted for the lemon glaze but you can certainly use a classic cream cheese frosting.
Be sure your eggs, butter and yogurt are room temp. It’s the baking secret to perfectly moist, springy and tender cake. If you’re a lemon lover, try my lemon poppyseed muffin, lemon white chocolate cookies, or lemon granola.
Why you’ll love this recipe:
- 260 calories and 6 grams of protein per slice.
- Great recipe to balance indulgence and health.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this amazing lemon bundt cake. See the recipe card below for the full ingredients list and instructions:
- All-Purpose Flour: I recommend weighing your flour for precise measurements. Too much flour can completely ruin a cake. If you don’t have a scale, use a spoon to scoop the flour into the measuring cup as opposed to scooping the four directly into the measuring cup.
- Unsalted Butter: Be sure it’s at room temperature so it can cream with the sugar properly.
- Apple Butter: apple butter is basically caramelized apples. Delicious, sweet and adds notes of apple to the cake.
- Cane Sugar
- Whole Eggs: room temperature.
- Vanilla Extract
- Fresh Lemon Juice: and lemon zest.
- Low-Fat Greek Yogurt: room temperature. You can use full-fat or sour cream for a richer cake.
- Plain Almond Milk: use any type of milk.
- Swerve: this is used for the glaze which lowers the calories and doesn’t affect the taste at all.
Variations
- Sprinkle with powdered sugar on top of the cake.
- Use your favorite cream cheese frosting for a copycat Nothing Bundt Cake.
Dietary Modifications
- For gluten-free, use a gluten-free flour. This will slightly alter the taste and moist texture of the cake.
How to make this delicious cake (a visual step-by-step guide):
Step 1: preheat and prep bundt cake pan
Preheat the oven to 350 degrees Fahrenheit. Use nonstick baking spray to thoroughly grease and flour a 10-inch bundt pan, making sure to get into all the crevices.
Step 2: mix dry ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl (image 1). Set aside (image 2).
Step 3: mix wet ingredients
In a large bowl or stand mixer, cream together butter, apple butter, and cane sugar until light and fluffy (about 2-3 minutes) (image 3). Mix in the eggs one at a time (image 4). Mix in vanilla extract, lemon zest and lemon juice (image 5). Mix until just combined (image 6).
Step 4: alternate mixing wet and dry, trust the process
Using a rubber spatula or hand mixer, add 1/3 of the flour mixture to the wet ingredients and mix until just combined (image 7). Add half the greek yogurt, mix (image 8). Add another 1/3 of flour mixture, mix (image 9). Add half the almond milk, mix (image 10). Add remaining flour mixture, mix. Finally, add the remaining almond milk and greek yogurt (image 11) and mix until just combined (image 12). Be careful not to over-mix.
Step 5: bake
Pour the cake batter into the prepared pan. Smooth the top with a spatula (image 13). Bake for 45-50 minutes, or until a toothpick inserted comes out clean (image 14).
Step 6: add the lemon glaze
Cool cake in the pan for 10 minutes. Invert onto a wire rack, turning pan upside down and release the cake from the pan. Allow the cake to cool completely before glazing. Whisk together stevia confectioners sugar and lemon juice in a small bowl (image 15). Add small amounts of almond milk and greek yogurt until you reach the desired consistency (image 16). The glaze should be thin enough to drizzle but thick enough to set. Once the cake is completely cool (image 17), drizzle the top of the cake with glaze (image 18) and sprinkle additional lemon zest on top for garnish. Let the glaze set before serving.
Expert Tip!
For best results, use a kitchen scale for precise measurements, especially for ingredients like flour and sugar.
Recipe FAQs
To keep this cake moist, keep in an airtight container at room temp for 3-4 days. You can also wrap in it plastic wrap?
Basically, the pan. The pan is a large circle with a whole in the middle making it a unique and pretty cake to decorate. They tend to be more moist and denser than regular cake.
Check out our other dessert recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Lemon Bundt Cake
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Ingredients
For the Cake
- 1 1/2 cups all-purpose flour, spooned and leveled 375g
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, room temperature
- 3/4 cup apple butter 188g
- 3/4 cup cane sugar 150g
- 3 eggs room temperature
- 2 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 3 Tbsp. lemon juice, freshly squeezed
- 3/4 cup low-fat 2% Greek yogurt 170g
- 3/4 cup almond milk, room temperature 180ml
For the Glaze
- 3/4 cup swerve confectioners sugar (or regular)
- 1 Tbsp. lemon juice
- 1 Tbsp. almond milk
- 1 Tbsp. 2% Greek yogurt
- lemon zest, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease and flour a 10-inch bundt cake pan, making sure to get into all the crevices.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl with a hand mixer or stand mixer, cream together butter, apple butter, and cane sugar until light and fluffy (about 2-3 minutes). Mix in the eggs one at a time. Mix in vanilla extract, lemon zest and lemon juice.
- Add 1/3 of the flour mixture to the wet ingredients and mix until just combined.. Add half the greek yogurt, mix. Add another 1/3 of flour mixture, mix. Add half the almond milk, mix. Add remaining flour mixture, mix. Finally, add the remaining almond milk and greek yogurt and mix until just combined. Be careful not to overmix.
- Pour batter into the bundt pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert onto a wire cooling rack and release the cake from the pan. Allow the cake to cool completely before glazing.
- Whisk together stevia confectioners sugar and lemon juice in a small bowl. Add small amounts of almond milk and greek yogurt until you reach the desired consistency. The glaze should be thin enough to drizzle but thick enough to set.
- Once the cake is completely cool, drizzle with glaze and sprinkle additional lemon zest on top for garnish. Let the glaze set before serving.
Notes
- Use a kitchen scale for precise measurements, especially for ingredients like flour and sugar.
- Make sure that your butter, eggs, and yogurt are at room temperature for better mixing and texture.
- This is set for 12 servings but you can make into 14 or even larger into 8.
- Nutritional information is an estimate and will vary with substitutions.
