Healthy Lemon Bundt Cake From Scratch

16 servings
1 hr 10 min

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!

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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!

Tools I love

This KitchenAid Mixer

Bundt Pan

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.

I am a messy baker…

Baking Pam is my favorite for bundt cakes, they always come out perfectly!

Zulay Lemon Squeezer

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
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  • 1 Cup Butter
  • 2 Cups Sugar
  • 4 Eggs
  • 1½ Tsp Lemon Extract
  • 1½ Tsp Vanilla Extract
  • 3 Cups Flour I use Prairie Gold White Whole Wheat flour. If you have a coarser flour, use two cups whole wheat and one cup white.
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Cup Milk
  • 1 Tbs Grated Lemon Peel
Lemon Glaze
  • 1 Cup Powdered Sugar
  • 2 Tbs Lemon Juice Fresh Lemon Juice from approximately two lemons
  • 1 splash Milk

Preheat the oven to 350°. Grease and flour or spray your bundt pan. Baking Pam works so well for bunt cakes! Cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in the extracts. Combine the dry ingredients. Flour, baking powder, and salt. Add to the butter mixture alternating it with the milk. Stir in the lemon peel. Bake at 350 for 40 minutes or until a knife comes out clean.
Glaze Instructions
Sift one cup of powdered sugar into a small mixing bowl. Add the juice of two small lemons or approximately 2 TBS. Add a splash of milk. Mix it up with a spoon. The icing should be slightly runny, but not super liquidy.
  • I have tried making this without the lemon extract. I have substituted lemon juice. It turns out fine but just doesn’t have as lemony of a flavor.
The Everyday Farmhouse
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  • Normandie Lyon Normandie Lyon on Aug 17, 2022

    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!

    • The Everyday Farmhouse The Everyday Farmhouse on Aug 17, 2022

      Hi there! Since I haven’t made it with gluten free flour I just don’t know if it would work! It’s worth a try though!