Description
A zesty and moist lemon bundt cake made with Greek yogurt and a tangy glaze, perfect for any occasion. The combination of lemon juice, zest, and apple butter ensures a flavorful dessert that’s both light and satisfying.
Ingredients
Units
Scale
For the Cake
- 1 1/2 cups all-purpose flour, spooned and leveled (375g)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, room temperature
- 3/4 cup apple butter (188g)
- 3/4 cup cane sugar (150g)
- 3 eggs, room temperature
- 2 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 3 Tbsp. lemon juice, freshly squeezed
- 3/4 cup low-fat 2% Greek yogurt (170g)
- 3/4 cup almond milk, room temperature (180ml)
For the Glaze
- 3/4 cup swerve confectioners sugar (or regular)
- 1 Tbsp. lemon juice
- 1 Tbsp. almond milk
- 1 Tbsp. 2% Greek yogurt
- Lemon zest, for garnish
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease and flour a 10-inch bundt cake pan, making sure to get into all the crevices.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream wet ingredients: In a large bowl with a hand mixer or stand mixer, cream together butter, apple butter, and cane sugar until light and fluffy (about 2-3 minutes). Mix in the eggs one at a time. Mix in vanilla extract, lemon zest, and lemon juice.
- Combine wet and dry ingredients: Add 1/3 of the flour mixture to the wet ingredients and mix until just combined. Add half the Greek yogurt, mix. Add another 1/3 of flour mixture, mix. Add half the almond milk, mix. Add remaining flour mixture, mix. Finally, add the remaining almond milk and Greek yogurt, and mix until just combined. Be careful not to overmix.
- Pour and bake: Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes. Invert onto a wire cooling rack and release the cake from the pan. Allow the cake to cool completely before glazing.
- Prepare the glaze: Whisk together stevia confectioners sugar and lemon juice in a small bowl. Add small amounts of almond milk and Greek yogurt until you reach the desired consistency. The glaze should be thin enough to drizzle but thick enough to set.
- Glaze the cake: Once the cake is completely cool, drizzle with glaze and sprinkle additional lemon zest on top for garnish. Let the glaze set before serving.
Notes
- Use a kitchen scale for precise measurements, especially for ingredients like flour and sugar.
- Make sure that your butter, eggs, and yogurt are at room temperature for better mixing and texture.
- This recipe is set for 12 servings, but you can adjust to 14 or even 8 for larger portions.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
- Serving Size: 1 slice
- Calories: 187 (estimate)
- Sugar: 14g (estimate)
- Sodium: 120mg (estimate)
- Fat: 6g (estimate)
- Saturated Fat: 3g (estimate)
- Unsaturated Fat: 2g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: 27g (estimate)
- Fiber: 1g (estimate)
- Protein: 4g (estimate)
- Cholesterol: 40mg (estimate)
