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Sugar Free Lemon Bundt Cake Recipe

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3.8 from 83 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Diet: Diabetic

Description

This Sugar Free Lemon Bundt Cake is a moist, tangy, and delightful dessert that perfectly balances zesty lemon flavor with a light crumb, all without any added sugar. Using sugar alternatives and a blend of butter and coconut oil, this cake is a healthier twist on a classic favorite. Finished with a sugar-free lemon glaze, it’s perfect for those seeking a lower sugar treat that doesn’t compromise on taste.

Ingredients

Dry Ingredients

  • 3 cups Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda

Wet Ingredients

  • 4 Eggs
  • 1½ cups Sugar Alternative (granular, see post for details)
  • ¾ cups Butter (melted)
  • ⅓ cup Coconut Oil
  • 2 tsp Vanilla Extract
  • ¾ cup Buttermilk
  • ½ cup Greek Yogurt
  • 4 tbsp Lemon Juice (divided)
  • 4 tsp Lemon Zest (divided)
  • 8 drops Yellow Food Coloring (optional)

Icing Ingredients

  • 1 cup Sugar Free Powdered Sugar
  • 2½ tbsp Lemon Juice (or as needed for consistency)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your bundt cake pan thoroughly to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, sift or whisk together the flour, baking powder, and baking soda to evenly distribute the leavening agents and remove lumps.
  3. Beat Eggs and Sugar Alternative: In a large mixing bowl fitted with a paddle attachment, beat the eggs and sugar alternative on medium-high speed for about three minutes until the mixture becomes fluffy and pale in color, incorporating air for a light texture.
  4. Add Fats and Flavoring: Scrape the sides of the bowl. Gradually beat in the melted butter, coconut oil, and vanilla extract, mixing gently after each addition to maintain the batter’s consistency.
  5. Incorporate Dairy and Lemon: Add the buttermilk, Greek yogurt, half of the lemon juice, half of the lemon zest, and optional yellow food coloring. Mix until fully combined.
  6. Combine Dry and Wet Mixtures: Lower the mixer speed to low, then gradually add the dry ingredients. Mix just until combined to avoid overworking the batter and ensuring a tender crumb.
  7. Transfer Batter and Bake: Pour the batter into the prepared bundt pan. Tap the pan gently on the countertop a few times to release any air bubbles and spread the batter evenly. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool Cake: Allow the cake to cool in the pan for about 10 minutes to set before turning it out onto a wire rack to cool completely, which prevents cracking and sticking.
  9. Prepare the Glaze: In a bowl, whisk together the sugar-free powdered sugar and 2 tablespoons of the remaining lemon juice. Add up to an additional tablespoon of lemon juice as needed to achieve a thick, pourable glaze consistency.
  10. Glaze and Garnish: Once the cake is completely cool, drizzle the lemon glaze evenly over the cake’s surface. Sprinkle the remaining lemon zest on top for a fresh, vibrant finish. Serve and enjoy!

Notes

  • You can substitute the sugar alternative with erythritol or a monk fruit blend for best results.
  • The lemon zest and juice should be fresh for optimal lemon flavor.
  • Make sure the cake is fully cooled before adding the glaze to prevent it from melting.
  • If you don’t have a bundt pan, you can use a tube pan or a regular cake pan, though baking time may vary slightly.
  • Yellow food coloring is optional and only used for aesthetic purposes.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sugar-free-lemon-bundt-cake-recipe/