Sugar Free Mini Lemon Bundt Cakes
Sugar Free Mini Lemon Bundt Cakes, a simple recipe for a delicious dessert made with cake mix, pudding, ano added sugar.
Servings: 24
Equipment
- Bundt Cake Pan
Ingredients
For the cakes
- 1 Sugar Free Cake Mix
- 1 cup Sour Cream
- ¾ cup Milk
- ½ cup Oil
- 3 Eggs
- 1 Sugar Free Instant Lemon Pudding Mix
- 1½ tbsp Lemon Juice
Lemon Glaze
- 2 cups Sugar Free Powdered Sugar
- 2 tbsp Butter - melted
- 2 tbsp Milk
- ½ tsp Vanilla Extract
- 1 tbsp Lemon Zest
Instructions
- Preheat your oven to 325 and prep your mini bundt cake pan(s) well for nonstick.
- In a large mixing bowl, combine together the cake mix, sour cream, milk, oil, and eggs. Start by mixing the ingredients on low speed for 30 seconds. Scrape down the sides of the bowl and beat the ingredients on medium for another minute.
- Next, add the dry lemon pudding mix and lemon juice to the mixing bowl and mix until combined.
- Use a spoon, piping bag, or small cookie scoop to transfer the batter into the prepared pans, filling about ⅔ full .
- Bake the bundt cakes for 15-20 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pan for 10 minutes before transferring them to a cooling rack to fully cool.
- To make the glaze, combine together the powdered sugar alternative and melted butter until combined. Then whisk in the milk, vanilla extract, and lemon zest. Mix until fully combined and smooth, making adjustments as needed for texture (it should be thin enough to drizzle, but still thick enough to stay on the cakes.) Let the glaze set until set before serving (about 10 minutes).
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual 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.
Also, please see the actual 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.
posted:
March 28, 2024*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,
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Nutrition
Calories: 76kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 20mg | Potassium: 21mg | Fiber: 0.03g | Sugar: 0.4g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
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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