Lemon Bundt Cake

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This Lemon Bundt Cake is the perfect lightened up dessert for summer. Moist, tender, bright and sweet, this lighter version of a classic bundt cake is easy to make and perfect for sharing.

Prep Time20

Cook Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 260kcal

Author: Danielle Lima

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.

Nutrition