Can I use regular milk instead of almond milk?

Absolutely! You can substitute any milk you have on hand dairy or plant-based. Each will impart a slightly different flavor, but the texture should remain consistent. Buttermilk would add a lovely tang that works well with the lemon.

What can I use instead of apple butter?

If apple butter isn't available, unsweetened applesauce is your best bet though you might want to reduce it on the stovetop to thicken it slightly. Alternatively, you could use an equal amount of mashed ripe banana, though this will add a banana flavor to your cake.

Why did my cake stick to the pan?

Bundt pans are notorious for sticking! Make sure to thoroughly grease every crevice of your pan, including the center tube. A thin dusting of flour after greasing also helps. For particularly intricate bundt pans, consider using a baking spray with flour included.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The results might be slightly different in texture, but the addition of yogurt and apple butter helps maintain moisture even with gluten-free flours.

Lemon Bundt Cake Recipe

Description

A delightful Lemon Bundt Cake recipe that is tangy, moist, and perfect for any occasion. This cake combines the zestiness of fresh lemon with the richness of Greek yogurt, making it a uniquely flavorful dessert.

Ingredients

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For the Cake

1 1/2 cups all-purpose flour, spooned and leveled (375g)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
6 Tbsp. unsalted butter, room temperature
3/4 cup apple butter (188g)
3/4 cup cane sugar (150g)
3 eggs, room temperature
2 tsp. vanilla extract
2 Tbsp. lemon zest
3 Tbsp. lemon juice, freshly squeezed
3/4 cup low-fat 2% Greek yogurt (170g)
3/4 cup almond milk, room temperature (180ml)

For the Glaze

3/4 cup swerve confectioners sugar (or regular)
1 Tbsp. lemon juice
1 Tbsp. almond milk
1 Tbsp. 2% Greek yogurt
Lemon zest, for garnish

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Instructions

Preheat the oven: Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all crevices are covered.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream the wet ingredients: In a large bowl, use a hand mixer or stand mixer to cream together the butter, apple butter, and cane sugar until light and fluffy, about 2-3 minutes. Next, mix in the eggs one at a time. Stir in the vanilla extract, lemon zest, and lemon juice.
Mix dry and wet ingredients: Add 1/3 of the dry flour mixture to the wet ingredients and mix until just combined. Then add half the Greek yogurt and mix again. Repeat the process by adding another 1/3 of the flour mixture, followed by half of the almond milk. Finally, add the remaining flour, almond milk, and Greek yogurt, mixing until just combined. Be cautious not to overmix.
Pour and bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted in the cake comes out clean.
Cool the cake: Let the cake cool in the bundt pan for 10 minutes. Then invert the cake onto a wire cooling rack and carefully release it from the pan. Allow the cake to cool completely before glazing.
Prepare the glaze: In a small bowl, whisk together the swerve confectioners sugar and lemon juice. Gradually add the almond milk and Greek yogurt in small amounts until you achieve a desired drizzling consistency—thin enough to drizzle but thick enough to set.
Decorate and serve: Once the cake is completely cooled, drizzle the glaze evenly over the top and sprinkle with additional lemon zest for garnish. Let the glaze set before serving.

Notes

Use a kitchen scale for precise measurements, especially for ingredients like flour and sugar.
Ensure that your butter, eggs, and yogurt are at room temperature for better mixing and a smoother texture.
This recipe is designed for 12 servings but can be adjusted for 8 or 14 servings as needed.
Nutritional information is an estimate and may vary depending on ingredient substitutions.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg