Imagine sinking your fork into a moist, zesty bundt cake that's not only incredibly delicious but also surprisingly healthy! This Healthy Lemon Bundt Cake is about to revolutionize your dessert game, proving that clean eating doesn't mean sacrificing flavor. With a perfect balance of whole wheat and almond flour, natural sweeteners, and a burst of bright lemon flavor, this cake is a game-changer for anyone craving a nutritious yet indulgent treat that will leave everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with cooking spray or butter, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the whole wheat flour, almond flour, baking powder, baking soda, and salt. Whisk to combine and create a uniform dry mixture.
- In a separate medium bowl, whisk together the honey (or maple syrup), unsweetened applesauce, eggs, fresh lemon juice, and lemon zest until smooth and well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Transfer the batter to the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Place the bundt pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes to help it set and prevent breaking when removing.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely before serving or adding any optional glaze.
- Optional: For added flavor, dust with powdered sugar or drizzle with a light lemon glaze made from powdered sugar and lemon juice.
Tips
- Room Temperature Ingredients: Ensure eggs and wet ingredients are at room temperature for the most uniform mixing and best cake texture.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease your bundt pan, paying special attention to the intricate ridges to ensure easy cake removal.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling Matters: Let the cake cool in the pan for 10 minutes before removing to help it set and maintain its shape.
- Optional Flavor Boost: Experiment with the glaze by adding a touch of vanilla extract or using different citrus zests for variety.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 60mg
