Lemon Bundt Cake

Lemon Bundt Cake

  • Makes14 servings
  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Calories83
  • Made withSplenda Granulated Sweetener


    • 250 g self raising flour
    • 1 teaspoon baking soda
    • 2 tablespoons lemon zest
    • 1 tablespoon non flavoured vegetable oil
    • 2 large egg whites
    • 125 g plain non fat yogurt
    • ½ cup fresh lemon juice
    • 5 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy83 kcal106.41%
    • Total Fat1.20 g1.54%
    • of which saturates0.20 g0.07%
    • Total Carbohydrate16.00 g5.82%
    • of which sugars1.30 g0.47%
    • Fibre1.70 g6.07%
    • Protein2.90 g5.8%
    • Salt103.00 g37.45%



    Preheat oven to 180°C and grease the 9 ½ inch bundt pan with non stick cooking spray.


    Whisk together flour, baking soda, lemon zest and Splenda Granulated.


    Whisk together vegetable oil, egg whites, yogurt and lemon juice until no large lumps remain.


    Combine the flour mixture into the wet ingredients in 3 equal parts, stirring gradually.


    Spread the batter into the prepared bundt pan. Bake for 55 – 60 minutes or until the top feels firm to touch and a toothpick inserted into the center comes out clean.


    Let cool for 10 minutes before transferring the cake to a wire rack to cool completely.


    Slice and serve.

    Made with

    Splenda Granulated Sweetener

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