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.
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
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.
Add in the melted butter, vanilla, sweetener, sour cream & cashew milk.
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.
**- I did try it with THM Baking Blend but it did not turn out how I wanted.