Sweet Vanilla Bundt Cake with a Zesty Lemon Icing- this low carb, sugar-free cake is a summer delight. Sweet with a little lemony tartness.
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Sweet Vanilla Bundt Cake with a Zesty Lemon Icing is my new favorite y’all. And if you ask anyone in my house right now, they will all agree. It’s sweet and comforting with a little zesty lemonyness… (is that a word?) that will make you sigh a happy sigh.
First off, this vanilla bundt cake is AMAZING on it’s own! We made this cake over the weekend and put whipped cream and strawberries over it. It was big happy moment!
I’m so proud of this cake recipe! It is a perfect cake for just a plan ole vanilla cake. Great for birthday cakes or event cakes. It is the cake that I used for my Red, White & Blue Trifle.
For the cake you will want to just use all the ingredients (except leave our the almond flavoring) from the Red, White & Blue Trifle cake but instead of putting it into a glass 9X13 baking pan you will put this into a well greased bundt cake pan. Since the bundt cake will make a thicker cake you will need to cover with foil and bake it longer.
I used almond flour and oat fiber (NOT FLOUR). Oat fiber is basically straight fiber. It has zero net carbs and zero fats. I buy it from Trim Healthy Mama but you can purchase from Amazon or Vitacoast or other places.
** I did try using the THM Baking Blend for this but it didn’t work out like I wanted it to.
Can we talk a little bit about the Zesty Lemon Cream Icing… which is actually just the recipe for my Zesty Lemon Cream Dip. Yep, same exact recipe. You don’t even need to pour it over the cake just give big dollop of the icing right over a slice. Oh my word… the tart and sweet and sweet and tart is a flavor explosion in your mouth! It just reminds me of warm summer days.
For my Trim Healthy Mama Friends this is an S cake. It’s low carb and high in fat so you won’t want to eat this with good carb. Save it for a snack or for a special occasion.
This should give about 10 or so slices. It also should freeze well. But keep the icing separate. Also, store the icing in the fridge. The cake can be stored in an airtight container and its best kept in the fridge.
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Sweet Vanilla Bundt Cake with a Zesty Lemon Icing
- Cook Time: 35-40 min
- Total Time: 35-40 min
Description
Sweet Vanilla Bundt Cake with a Zesty Lemon Icing- this low carb, sugar-free cake is a summer delight. Sweet with a little lemony tartness.
Ingredients
Bundt Cake (use recipe from Red, White & Blue Trifle):
2 cups of almond flour
1/2 cup of THM Oat Fiber
1 1/2 tsp of Baking Powder
1/2 tsp of THM Mineral Salt
1 cup of melted unsalted butter (two sticks)
3/4 cup of THM Gentle Sweet
1 tsp THM Vanilla
1/2 cup of sour cream (if you don’t have this you can use Greek Yogurt or even Kefir)
1/4 cup of unsweetened cashew or almond milk or even half and half
4 room temperature eggs
Zesty Lemon Cream Icing (Recipe from Zesty Lemon Cream Dip):
1– 8 oz package of cream cheese
1/2 cup of sour cream
4 tbsp of THM Gentle Sweet
2 tbsp of Lemon Zest (just grate your lemon with the smallest grater option)
2 tbsp of Lemon Juice
1/2 tsp of THM Vanilla
a Pinch of Mineral Salt
Instructions
Preheat oven to 350 degrees.
Spray a bundt cake pan well with Coconut oil spray or grease it well.
In a big bowl add almond flour, oat fiber, baking powder & salt.
Mix well.
Add in the melted butter, vanilla, sweetener, sour cream & cashew milk.
Mix.
Add in one egg at a time and mix well using a hand mixer.
Scoop batter and place around the bundt cake and smooth.
Cover with foil and bake for 35-40 minutes.
While cake is baking make the icing.
In one bowl mix all the ingredients together with a hand mixer.
Allow cake to cool once out of oven.
Gently take a knife and go along edges to release from pan.
Using a cake pan or a large plate, place the plate on the bundt pan and turn over quickly but gently.
The cake should come out perfectly.
Slice and add a dollop of icing.
Enjoy!
Notes
**- I did try it with THM Baking Blend but it did not turn out how I wanted.
This looks delicious! Can you use THM baking blend instead of the almond flour/oat fiber?
I did try it with the THM Baking Blend but it did not have the taste that I was going for.
I made this today for tomorrow! It took way longer to cook bc i think my bundt pan is deeper than yours. Im hoping its not too soft but it looks and smells so good!
Hello! Can’t wait to try this recipe! Can you use Pyure brand (Stevia) sweetener instead of THM Gentlesweet?
Yes you can… just used about less by about 1/4 cup. But taste and see… I think Pyure is a little bit sweeter than THM GENTLE SWEET.
Thank you for this gem! I was searching for the perfect base to add lemon balm to that was THM friendly and this was just what I needed. I added a half cup of lemon balm leaves that I finely chopped and about a tsp. of lemon zest. Turned out lovely!
Oh that sounds awesome!!!
I made this Vanilla Bundt Cake this week. I did let it cool slightly and couldn’t wait to try a piece. It was good but so much better the next day. Instead of GS, I used half erythritol and half xylitol. The texture was delicate and my picky kids liked it.
I have Oat Fiber on order but is there something I could substitute it for in the mean time? This looks SO yummy I don’t want to wait, lol!!
You can use the same amount in coconut flour!
Could this be made in a 9×9 pan instead of a Bundt pan?