The best Bundt® cake icing is piped instead of poured. Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
Almond, coconut flour, and cream cheese combine to create an ultra moist, low carb bundt cake that is sure to wow you and your guests. It’s perfect for any ketogenic diet. Note: I used cold buttermilk and cold eggs. Preparation: Preheat oven to 350 and position rack to the lower third of the oven.
First, in a glass mixing bowl, whip together the milk and vanilla using a blending whisk. Then, add the powdered sugar into the milk mixture and whisk together until you reach the desired glaze consistency. Finally, drizzle the homemade vanilla glaze over the bundt cake.
More lemon juice will thin out the frosting into a glaze, whereas less lemon juice will make the frosting thicker. Let bundt cake cool on a wire rack for at least 10 minutes before turning over to release from the pan. Once you have flipped and …