Sugar Free Sour Cream Lemon Lime Bundt Cake Recipes

SUGAR FREE SOUR CREAM LEMON LIME BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. This is the pan I used to make this cake, it is called the MARYANN BAKING PAN, it has a 10 cup capacity, and will hold this recipe. If you do not have a Maryann Pan, you can serve the fruit on the side. You can even use 2 Flan pans if you have them. I purchased this pan from Amazon.
• These are most of the ingredients that I used in this recipe.
• Add the cake mix to a mixing bowl, then add the oil, Kool aid, milk & eggs, and beat till blended.
• Then add the sour cream & apple sauce, & beat just till blended into batter.
• Spray Pan with Bakers Joy or butter and flour pan and tap out excess flour.
• Pour batter into pan, make sure you leave at least 1 1/2 inch space from top of pan to allow cake to rise.
• Bake in preheated 325 degrees F,. oven for about 40 to 45 minutes or until tooth pick inserted into center comes out clean. Remove from oven and allow to sit in pan for at least 10 minutes till cake pulls away from sides of pan.
• Then invert onto a cake platter or cake board or cooling rack to cool completely before frosting cake. Can be served plain or with fresh fruit and no frosting, what ever you prefer. Can also add sugar free cool whip with the fresh fruit if desired. Please note to add fruit to cake shortly before ready to serve. I did not sweeten the fruit, because there was frosting on the cake. Frost as you desire.
• Peel & slice Kiwi's wash, hull and quarter berries just before ready to serve and add to top of cake or serve on side.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

SUGAR FREE LEMON BUNDT CAKE

Steps:

• 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).