Lemon Iced Protein Bundt Cake Recipe
Makes 6 servings using a 6-cup Bundt pan.
Serves: 6 servings
  • ½ cup confectioners erythritol
  • 1 teaspoon lemon zest (zest of one small lemon)
  • 2½ tablespoons water (add gradually, you may need slightly more or less)
  1. Preheat oven to 325˚F.
  2. Combine cake mix with eggs, oil (or applesauce), and water. Mix just until no lumps remain.
  3. Spray 6-cup bundt pan with non-stick cooking spray. Spray generously, but not so much that there are pools of oil on the bottom.
  4. Bake for 28-32 minutes, just until the cake is fully cooked and the top is firm (and a toothpick comes out clean).
  5. Let cool for about 10 minutes. Then use a narrow silicone spatula to separate the cake from the pan, and turn the cake onto a plate.
  6. Let the cake cool completely.
  7. Make the icing by mixing the confectioners erythritol, lemon zest, and 2 tablespoons water to start. Mix well, and see if you need the other ½ tablespoon water (or more) to get the thickness you desire.
  8. Drizzle icing on cool cake, and enjoy! Store refrigerated.
Nutrition is for the prepared cake (oil method) without icing. The icing has no-calorie carbs from the erythritol (a natural sugar alcohol that is generally easy on the stomach).
Nutrition Information
Serving size: ⅙ cake Calories: 200 Fat: 11g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 27g Sugar: 4g Sodium: 310mg Fiber: 8g Protein: 15g Cholesterol: 110mg
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/lemon-iced-protein-bundt-cake-recipe/