Sweet Vanilla Bundt Cake with a Zesty Lemon Icing

Sweet Vanilla Bundt Cake with a Zesty Lemon Icing

  • Author: Sarah Criddle
  • Cook Time: 35-40 min
  • Total Time: 35-40 min


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):

18 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.

Mix well.

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.

Send this to a friend