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.

Scale

Bundt Cake (use recipe from Red, White & Blue Trifle):

1 1/2 tsp of Baking Powder

1 cup of melted unsalted butter (two sticks)

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

2 tbsp of Lemon Zest (just grate your lemon with the smallest grater option)

2 tbsp of Lemon Juice

a Pinch of Mineral Salt

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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!

**- I did try it with THM Baking Blend but it did not turn out how I wanted.