This Lemon Iced Protein Bundt Cake is super delicious, and super easy to make! The cake is Proteinfull Baking‘s Classic Yellow Cake Mix, and the icing is a simple mix of confectioner’s erythritol, lemon zest, and water.

This 6-cup Bundt pan is the perfect size for the package of cake mix. This is my first protein bundt cake, and I was super excited that it didn’t stick to the pan! All I did was use non-stick cooking spray, but I waited until just before putting the batter in the pan before spraying.

The cake mix calls for 3 large eggs, 3 tablespoons oil or unsweetened applesauce, and 2/3 cup water. But there are also a couple of prep options on the package, so I encourage you to make it your way!

As part of my work with Proteinfull Baking, I created a recipe book for this cake mix. You can download it free.

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Lemon Iced Protein Bundt Cake Recipe
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • 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
Print
Makes 6 servings using a 6-cup Bundt pan.
Ingredients
Cake:
Icing:
  • 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)
Instructions
  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.
Notes
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).

 

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