Sugar Free Lemon Bundt Cake. 1 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 ... 2 Instructions. 3 Recipe Notes. 4 Nutrition.
A low carb bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that’s topped with a luscious sugar-free lemon glaze and almonds. Bundt Cakes have enjoyed a surge in popularity the last several years. And why not? They are easy to make and their wreath- like shape is very pleasing.
STEP 1: Using a handheld mixer or stand mixer cream the butter and erythritol in a large bowl until fluffy, about 1 minute. Then add the remaining ingredients except the lemon zest or juice and mix again. Scrape down sides of bowl if needed. STEP 2: Zest the lemon and squeeze the juice into the same bowl and then mix again until well combined.
This cake has a tender crumb and includes a lemon glaze that adds a pop of sweet-tart goodness. This recipe can be enjoyed not only by those who eat low-carb or keto, but also those who need a dairy-free, gluten-free, or grain-free dessert.