Lemon Bundt Cake–It’s Healthy!

Lemon Bundt Cake–It’s Healthy! 

Many of us this time of year have resolved to eat  healthier, but if you’re like me, tell me I can’t have dessert, and the diet-deal is off.  I have good news! This Lemon Bundt Cake is one you can have and not feel guilty!  It’s heart-healthy, low in fat, and I got the recipe from my local hospital.  So it has to be legit, right?

Compared to another lemon bundt cake recipe I have, it calls for wa-ay less butter, less eggs, less sugar, yet it has a splendid lemon taste that will fool you into thinking you’re eating something far more decadent.  Now, I must admit, I added the lemon glaze myself.  It wasn’t included in the original recipe, but a cake needs icing, right?  A little bit won’t hurt!

Be sure NOT to overbake this cake.  It will get too dry because there’s such a small amount of fat.  

Lemon Bundt Cake–It’s Healthy!

January 31, 2018

by Pam

Category Desserts

Ingredients

• 1 cup sugar
• 4 Tb margarine or butter, softened
• 1 whole egg, plus 2 egg whites (I used 2 whole eggs)
• 1 Tb lemon extract
• 1 tsp vanilla extract
• 2 cups flour
• 3/4 cup nonfat milk
• 1/4 cup plain nonfat yogurt
• 1 Tb lemon peel, grated
• 2 tsp baking powder
• Glaze:
• 1 cup powdered sugar
• 2 Tb lemon juice, or as much as needed for desired consistency

Instructions

1. Oven: 350 degrees
2. Spray a 10-inch bundt cake pan with vegetable cooking spray. Set aside.
3. Place first five ingredients into a mixing bowl. Start electric mixer at low speed to blend; raise to high speed for 4 minutes.
4. Reduce speed to low and add remaining ingredients, mixing until thoroughly blended.
5. Pour batter into prepared pan.
6. Bake 35-45 minutes or until toothpick inserted in center of cake comes out clean.
7. Cool for 10 minutes. Remove from pan.

Tags

healthy dessert,

lemon bundt cake,

lemon dessert