{"id":15408,"date":"2017-04-26T05:00:00","date_gmt":"2017-04-26T12:00:00","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=15408"},"modified":"2024-08-13T13:13:41","modified_gmt":"2024-08-13T20:13:41","slug":"lemon-bundt-cake","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/lemon-bundt-cake\/","title":{"rendered":"Luscious and Light Lemon Bundt Cake"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

This post has been sponsored by Barlean's. I have received compensation including free products for this post. All thoughts and recipes are mine.<\/em><\/p>\n\n\n

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#RecipeMakeover<\/h3>\n\n\n\n

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. Here's today's selection of recipes:<\/p>\n\n\n\n

An InLinkz Link-up<\/a><\/div>\n\n\n\n

Barlean's Butter Flavored Coconut Oil<\/h3>\n\n\n\n

When Allison of Triple Chocolate Kitchen<\/a> 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\u00a0used it often in baking\u00a0and one blogger mentioned it is a great dairy alternative on popcorn (mmmm!).<\/p>\n\n\n\n

It gave this cake and the Red Velvet Bundt Cake<\/a> I made for Choctoberfest the perfect buttery flavor without making the cake dense and heavy as many Bundt cakes can be.<\/p>\n\n\n\n

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: website<\/a> | Facebook<\/a> | Twitter<\/a> | Pinterest<\/a> | YouTube<\/a> <\/p>\n\n\n\n

How I lightened this Lemon Bundt Cake<\/strong><\/h3>\n\n\n\n

Besides using the butter flavored coconut oil, I lightened this up with Greek yogurt and sugar\/sucralose blend for baking. <\/p>\n\n\n\n

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.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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cake<\/h4>
  • 1<\/span> tablespoon<\/span> lemon zest<\/span><\/li>
  • 3<\/span> tablespoons<\/span> lemon juice<\/span><\/li>
  • 3<\/span> cups<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> teaspoon<\/span> baking powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> baking soda<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> cup<\/span> coconut oil<\/span><\/li>
  • 2<\/span> cups<\/span> sugar or sugar substitute<\/span> (see note)<\/span><\/li>
  • 3<\/span> light<\/span> eggs<\/span><\/li>
  • \u00be<\/span> cups<\/span> plain low-fat Greek yogurt<\/span><\/li>
  • 1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li><\/ul><\/div>

    glaze<\/h4>
    • 3<\/span> tablespoons<\/span> lemon juice<\/span><\/li>
    • 1<\/span> cup<\/span> powdered sugar or sugar substitute<\/span><\/li><\/ul><\/div><\/div>\n\n

      Instructions
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      • Preheat oven to 350\u2109. Grease and flour a 12 cup bundt pan.<\/span><\/div><\/li>
      • In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.<\/div><\/li>
      • In a mixing bowl, cream together coconut oil and sugar. Add eggs one at a time, beat until fluffy.<\/div><\/li>
      • Combine yogurt and vanilla.<\/div><\/li>
      • 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.<\/div><\/li>
      • Pour batter into the prepared pan and bake at 350\u2109 until toothpick inserted in the middle comes out with no crumbs attached about 45 minutes.<\/span><\/div><\/li>
      • Combine glaze ingredients while cake is baking. Drizzle about \u2153 of the glaze over the top (soon to be bottom) of the bundt cake after removing from the oven.<\/span><\/div><\/li>
      • Invert cake onto a serving plate, drizzle remaining glaze over the cake when completely cool. Sprinkle with additional powdered sugar if desired.<\/div><\/li><\/ul><\/div><\/div>\n
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        Notes
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        I reduce the sugar by using a stevia or sucralose \/sugar blend designed for baking.\u00a0<\/span><\/div><\/div>\n\n\n\n\n
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