This recipe for Sugar Free Lemon Bundt Cake is very refreshing and has no added sugar in it.
I love the lemon taste because it is not overwhelming.
Sugar Free Lemon Bundt Cake
This is a cake that is lighter in flavor than many other cakes.
Yet, the lemon vibes of this cake give it a great flavor.
Have you tried Sugar Free Blueberry Pancake Bundt Cake recipe?
That tasty bundt cake is made with pancake mix.
While this bundt cake is lemon flavored, that bundt cake has blueberries in it!
To make this cake recipe you will need a bundt pan such as one of these. Also, you will need a lemon extract as well as lemon zest.
People often ask what is the difference between cake and a Bundt cake.
Obviously, both a regular cake and a bundt cake are cakes that make for a tasty dessert idea.
It is a round cake that is most popular and as a result, we see a round cake most often.
The biggest difference between a 'regular' cake and a bundt cake really is the cake pan that is used to bake them in.
A bundt cake is baked in a special cake pan that has a hole in the center.
The bundt cake pan will usually have some sort of a design on the bottom which, when the cake is flipped over after cooling, will show a special design on the top of the cake.
You may be wondering what does lemon do to a cake.
I add lemon to recipes such as this one because I am a fan of the lemon flavor.
When combined with a bit of vanilla extract, the lemon flavor adds a nice touch to a basic yellow, sponge, or even butter caked.
This cake uses lemon juice, lemon extract and lemon zest.
The lemon extract is added to lend the cake as a whole a wonderful lemon taste.
Adding lemon juice help make the cake fluffy and moist.
Here are some tips for making a bundt cake.
Bundt cake pans can be a pain to clean out and you cannot really line them with parchment paper.
I suggest that you double prep your bundt cake with both oil (or some kind of fat) and then dust over that with flour.
More helpful tips for you.
- I am using a small amount actual lemon juice in this recipe. Please freshly squeeze your juice or select a juice that has no added sugar in it.
- The batter may have a few lumps in it when you have combined your ingredients. This is okay.
- There are two ways to top this cake. You can use granular sugar alternative or powdered sugar alternative or a great Sugar Free Glaze such as this one .
How to store a lemon bundt cake.
This cake should be stored in an airtight container.
If properly stored in a refrigerator, it should keep for up to five days.
Here are some similar recipes that you may also like.
- Sugar Free Copycat Lemon Loaf
- Low Carb Lemon Cheesecake
- Sugar Free Lemon Lime Soda Cake
- Low Carb Lemon Cheesecake
- Sugar Free Low Carb Lemon Bars
- Low Carb Sugar Free Lemon Cheesecake
- Sugar Free Cinnamon Coffee Cake
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You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
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About this recipe for Lemon Bundt Cake
As mentioned above, you will need a bundt pan such as one of these. Also, you will need a lemon extract. Lastly, you will need lemon zest.
This is a sugar free cake recipe that has been inspired by a basic lemon bundt cake.
The sugar alternative that you choose to use should be granular and measure 1:1 with sugar for best results.
Also, make sure that the alternative that you use can be used in baked goods.
Ingredients needed to make lemon bundt cake.
- Flour- 3 cups.
- Baking Powder- 1 teaspoon.
- Baking Soda- ¾ teaspoon.
- Canola Oil- ¾ cup.
- Sugar Alternative- 1 ¼ cups. Please use a granular alternative that measures 1:1 with sugar.
- Eggs- 4 beaten and at room temperature.
- Lemon Zest- ¼ cup.
- Lemon Juice- ⅓ cup. Please select a lemon juice that has no added sugar or freshly squeeze it yourself.
- Lemon Extract- ½ teaspoon
- Vanilla Extract- 1 teaspoon.
How to make Sugar Free Lemon Bundt Cake
- Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
- In a mixing bowl, use a whisk or a fork to mix together the flour, baking powder, and baking soda. Create a well in the center of the ingredients using a spoon or similar object.
- Next, in another bowl, mix together the canola oil and the sugar alternative. Then stir in the beaten eggs followed by the lemon zest, lemon juice as well as the extract.
- Pour the wet ingredients from the second bowl into the well that you created in the first bowl with the dry ingredients. Whisk this until the ingredients are combined and smooth.
- Bake until the cake begins to brown on top or a toothpick comes out clean (about 45 minutes). Then allow the pan to cool before turning upside down to release the cake. Top as desired (glaze or sugar alternative sprinkled on top). I have at Sugar Free Glaze recipe here.
The Recipe Card for Sugar Free Lemon Bundt Cake
Sugar Free Lemon Bundt Cake
Equipment
- Bundt Pan
Ingredients
- 3 Cups Flour
- 1 tsp Baking Powder
- ¾ tsp Baking Soda
- ¾ cup Canola Oil
- 1 ¼ cup Splenda -see post for alternatives
- 4 Eggs
- ¼ cup Lemon Zest
- ⅓ cup Lemon Juice
- ½ tsp Lemon Extract
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
- In a mixing bowl, use a whisk or a fork to mix together the flour, baking powder, and baking soda. Create a well in the center of the ingredients using a spoon or similar object. Next, in another bowl, mix together the canola oil and the sugar alternative. Then stir in the beaten eggs followed by the lemon zest, lemon juice as well as the extract. Pour the wet ingredients from the second bowl into the well that you created in the first bowl with the dry ingredients. Whisk this until the ingredients are combined and smooth
- Bake until the cake begins to brown on top or a toothpick comes out clean (about 45 minutes). Then allow the pan to cool before turning upside down to release the cake. Top as desired (glaze or sugar alternative sprinkled on top).
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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updated 2/22
The original recipe ingredients:
3 cups Flour 2 tsp Baking Powder ¼ tsp Salt 1 cup Butter softened 1 ¾ cups Splenda 4 Eggs 1 cup Milk 2 tsp Lemon Extract 2 tsp Vanilla Extract 1 ¼ tbsp Lemon Zest
The original recipe directions:
Preheat your oven to 325 and prep your pan well for nonstick. Greasing + lightly flouring should work. Combine or sift together the flour, baking powder, and salt in a bowl. Set this bowl aside. Next, in a mixing bowl, cream together the butter and sugar alternative until fluffy. Then add the eggs one egg at a time. For the next step we will add the dry ingredients from the first bowl and the milk (or dairy) to the mixing bowl. Add a third of each at a time, alternating these additions and mixing between additions. Lastly, stir in your remaining ingredients. Bake this for 60-65 minutes or until a toothpick comes out clean. Allow this to cool on a rack.
