Healthy Lemon Bundt Cake From Scratch
Healthy Lemon Bundt Cake comes together quickly and is a fresh and tasty summer dessert! Made with whole wheat flour, and organic evaporated cane sugar, it’s a healthier option for dessert!
This post contains affiliate links
Is Cake Healthy?
I know the title is a bit of an oxymoron. Healthy Cake…really? Well, how about a healthier cake? Does that sound more like it? Granted this does still have sugar and that really isn’t healthy! However, when I use sugar, I always use organic evaporated cane sugar. This cake is also made with whole wheat flour which makes it a healthier choice than bleached white flour. I also use farm-fresh non-gmo eggs and fresh milk from our cow.
Plus lemon is full of vitamin C, so eating this cake is pretty much like taking a vitamin! Ok, that’s probably taking it a bit too far! Ha!
Making the Healthy Lemon Bundt Cake
Using a stand mixer add the softened Cup of butter and 2 Cups of Sugar, cream them together. Add the eggs and the extracts. Mix the dry ingredients in a separate bowl and then alternate adding the dry ingredients and the milk. Lastly, mix in the grated lemon peel.
Baking Pam is my favorite for bundt cakes, they always come out perfectly!
Lemon Glaze for The Bundt Cake
The glaze is super simple. Even if you get the ratio off, you can always just add more powdered sugar or more lemon juice or milk. Start with about 1 Cup of powdered sugar. Sift it if it has lumps. Add the juice of two small lemons or approximately 2 Tbs of lemon juice. Then add a splash of milk.
After the cake has cooled, slowly pour the glaze over the top of the cake and let it run down the sides. Serve it up and enjoy your fresh and yummy treat!
If you love fresh lemony summer desserts, you would probably like my Zucchini Raspberry Cake with Lemon Cream Cheese Frosting!
Healthy Lemon Bundt Cake From Scratch
Recipe details
- 16 servings
- Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
Comments
Share your thoughts, or ask a question!
Sounds so tasty and I'm a big fan of most things lemon! Do you think gluten free flour will work in this recipe? Thanks!