Sugar Free Lemon Bundt Cake (2024)

Sugar Free Lemon Bundt Cake is the perfect balance of sweet and tart flavors.

This moist and tender cake is made from scratch and features the citrus flavor from fresh lemon juice in both the cake and the no added sugar glaze that sits on top of it.

What is Lemon Bundt Cake ?

Lemon bundt cake is a moist and flavorful cake made with lemon zest and juice and baked in a bundt style pan.

I like that the bundt cake pan used to bake this cake in offers a decorative design that makes this cake visually amazing!

Did you try my recipe for Sugar Free Chocolate Chip Bundt Cake?

That delicious bundt cake offers pockets of chocolate chips along with an optional chocolate ganache topping all made with no added sugar. Both this lemon cake and that chocolate chip cake are delicious no added sugar cake recipes that are made in a bundt pan.

To make this recipe you will need a bundt pan.
You can find a selection of bundt pans here.

Why we love this lemon cake.

Thanks to the bundt pan and the yellow coloring, this cake is stunning to look at. The bundt pan gives the gave a unique design while the yellow gives thet cake bright presentation..

Here is what else we like about this recipe.

• This is a made from scratch cake recipe which means that we know exactly what goes into it.
• Bundt cake is a perfect idea any time of the year, especially during the spring and summer months.
• The optional glaze is made with just two ingredients.
• Both the cake and the glaze are a flavorful balance of sweet and tangy flavors.
• Lemon cake goes great with coffee, tea, milk, or even lemonade.
• This cake is great to serve at a gathering such as potluck dinners, celebrations such as birthdays or Mother's day, or simply to enjoy for dessert.

Ingredients needed to make homemade lemon bundt cake.

• Flour. Use all purpose flour that has been measured and leveled.
• Baking Powder and Baking Soda. Both are added for leavening.
• Eggs. Use large eggs that are at room temperature for optimal blending.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Butter. Your butter should be melted. If you are using unsalted butter you can add a half teaspoon to the flour.
• Coconut Oil. Adds both moisture and a bit of flavor to this cake. A neutral oil such as canola oil can be substituted.
• Vanilla Extract. Added to help balance out the flavors.
• Buttermilk. Added for both moisture and to help with the leavening to make a more fluffy cake.
• Greek Yogurt. Use plain Greek yogurt that has full fat. This is also added to aid in moisture and leavening.
• Lemon Juice. Added for flavor. Freshly squeezed lemon juice is preferred.
• Lemon Zest. Also added for flavor. Freshly zested lemon works best.
• Yellow Food Coloring. Food coloring helps to make this a yellow cake. You are welcome to omit this if desired.
• For the glaze you will need sugar free powdered sugar and lemon juice.

👉 Be sure to follow me on Facebook, Instagram, Pinterest, and subscribe to my recipes via a weekly email to keep up to date.

Tips for making the best lemon bundt cake.

The success of any bundt cake rests in the unmolding process when you remove the bake cake from the pan as you want to keep the cake intact for serving. Double prepping the pan and proper cooling after baking is essential for the keeping the cake intact.

More helpful tips for you.

1. Avoid overmixing the ingredients as doing so can cause your cake to lose air and become more dense. It is okay if your cake batter has a few small lumps in it as these will most likely bake out.
2. For optimal blending, your dairy ingredients (eggs, melted butter, buttermilk, and Greek yogurt) should be at room temperature before adding them to the mixing bowl..
3. Greek yogurt and sour cream are used in this recipe to help enhance the moisture and flavor of the cake while keeping it tender. Sour cream can alternatively be used.
4. Carefully running a butter knife around the outside of the cake just after taking it out of the oven can help loosen it from the pan when you are ready to do so.
5. Can you make this cake in a pan that is not a bundt style pan? Yes you can however, baking times can vary so it is a good idea to keep an eye on the cake while it is baking.
6. Lastly, your cake should be fully cooled before adding the glaze. This will help the glaze set correctly.

How to make Sugar Free Lemon Bundt Cake.

Prep time: 15 minutes.
Bake Time: 55-65 minutes.
Servings: 12, depending on how the cake is sliced.

1. Preheat your oven to 350. Double prep your bundt cake pan for nonstick. I grease my pans and then dust them with flour.
2. In a medium mixing bowl, use a sifter or whisk to blend together the flour, baking powder, and baking soda (and salt if adding).
3. Next, in a mixing bowl outfitted with a paddle beater attachment (or similar) beat together eggs and sugar alternative for three minutes on medium high speed, until fluffy and pale in color.
4. Scrape down the sides of your mixing bowl and then beat in the melted butter, coconut oil, and vanilla extract, stopping to gently mix between additions.
5. Next, mix in the buttermilk, Greek yogurt, lemon juice, half of the lemon zest, and the food coloring. Mix the ingredient until well blended. Then scrape down the sides of the bowl.
6. Turn the mixer down to low speed and gradually add in the dry ingredients from the first bowl. Mix the ingredients until just combined.
7. Transfer the ingredients to your prepared bundt pan and then gently tap the bottom of the pan on your countertop a couple of times to help evenly distribute the batter.
8. Bake the cake until a toothpick comes out clean from the center of the sides of the cake (about 55-65 minutes).
9. Let the cake cool in the pan for about ten minutes before transferring to a cooling rack to fully cool for adding the icing.
10. To make the icing combine the sugar free powdered sugar with two tablespoons of the remaining lemon juice. Use a whisk to combine the ingredients, adding up to an additional tablespoon of the lemon juice as needed for consistency for a thick glaze.
11. Once the cake has fully cooled you can drizzle the glaze over the cake. Then sprinkle the remaining zest over the glaze and enjoy!

Expert Tip👉 To remove the cake from the pan simply place a large plate over the top of the cake pan and flip the cake over so that it sits on top of the plate. If the cake does not release from the pan you can try running a butter knife carefully around the edges of the cake.

How to store no added sugar lemon cake.

Once the cake has fully cooled and the glaze has set, you can store this cake in an airtight container. When properly stored, it should keep for up to a few days at room temperature, four to five days refrigerated or up to a few months when frozen.

You may also be interested in these recipes.

• Sugar Free Carrot Cake Muffins
• Sugar Free Strawberry Cake Recipe
• EASY Sugar Free Lemon Cookies
• Sugar Free Lemon Cheesecake Crescent Rolls
• Sugar Free Lemon Pound Cake
• Sugar Free Mini Lemon Tarts

Print the recipe for Sugar Free Lemon Bundt Cake

Sugar Free Lemon Bundt Cake, a delicious dessert or snack recipe made with fresh lemon juice and topped with a lemon glaze. No added sugar.

Please see recipe post for further details on this recipe.
...
This recipe was updated recently.
Here is the original recipe.

Ingredients needed to make lemon bundt cake.

• Flour- 3 cups.
• Baking Powder- 1 teaspoon.
• Baking Soda- ¾ teaspoon.
• Canola Oil- ¾ cup.
• Sugar Alternative- 1 ¼ cups. Please use a granular alternative that measures 1:1 with sugar.
• Eggs- 4 beaten and at room temperature.
• Lemon Zest- ¼ cup.
• Lemon Juice- ⅓ cup. Please select a lemon juice that has no added sugar or freshly squeeze it yourself.
• Lemon Extract- ½ teaspoon
• Vanilla Extract- 1 teaspoon.

How to make Sugar Free Lemon Bundt Cake

• Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
• In a mixing bowl, use a whisk or a fork to mix together the flour, baking powder, and baking soda. Create a well in the center of the ingredients using a spoon or similar object.
• Next, in another bowl, mix together the canola oil and the sugar alternative. Then stir in the beaten eggs followed by the lemon zest, lemon juice as well as the extract.
• Pour the wet ingredients from the second bowl into the well that you created in the first bowl with the dry ingredients. Whisk this until the ingredients are combined and smooth.
• Bake until the cake begins to brown on top or a toothpick comes out clean (about 45 minutes). Then allow the pan to cool before turning upside down to release the cake. Top as desired (glaze or sugar alternative sprinkled on top). I have at Sugar Free Glaze recipe here.