Lemon Bundt Cake
Healthy Lemon Bundt Cake with a zingy lemon glaze! All the flavor of a decadent cake with a few less calories for the new year! You and the kids will love this!
Servings: 18 1 slice
- 1/2 cup coconut oil
- 1 cup honey
- 1 cup sugar
- 6 large egg
- 3 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened
- 1 1/4 cup Greek yogurt, plain
- 2 tablespoon lemon juice
- 2 tbsp lemon peel, raw
- 1 1/2 cup flour, whole wheat
- 1 1/2 cup flour, all-purpose
- 2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees and grease a bundt pan.
In a large bowl combine melted coconut oil, honey and sugar. Add egg, vanilla extract, applesauce, greek yogurt, lemon juice and lemon zest (peel). Stir.
In a separate bowl, combine flours, baking soda and salt.
Combine wet and dry ingredients and stir just until combined.
Pour into prepared pan and spread out evenly. Bake for 40-48 minutes. Check part way through, if it starts to brown too much on top you can over the pan with foil as it finished baking! Bake until an inserted knife comes out clean.
Let cool in pan and then turn out.
Optiona Lemon Glaze: Combine lemon juice (about 2 tablespoons) and powdered sugar (2 cups) and whisk until smooth. Adjust as needed. Pour over cooled cake!
Calories: 272kcal | Carbohydrates: 44g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 237mg | Fiber: 2g | Sugar: 28g