Reduced Sugar Recipe for Lemon Bundt Cake

Lemon Bundt Cake

This super moist lemon bundt cake will become a favorite in your household. It's tender and fluffy, and the texture is so soft that it will melt in your mouth. With a reduced amount of sugar thanks to our zero-calorie powdered sweetener, this cake is a healthier option for those looking to satisfy their sweet tooth. No one will believe it can be made vegan and gluten-free as well!

Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hrs 5 mins
Servings: 16 servings


Lemon Bundt Cake Ingredients:

  • 1 ½ cup almond milk (can use milk of choice)
  • ¾ cup lemon juice
  • ½ cup Purecane™ Confectioners Sweetener
  • ⅓ cup melted unsalted butter (can use vegan butter)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 ⅓ cups all-purpose flour (can use regular or gluten-free)

Cream Cheese Frosting Ingredients:

  • 1 ½ cups Purecane™ Confectioners Sweetener
  • ¼ cup melted unsalted butter (can use vegan butter)
  • 4 oz cream cheese (can use vegan cream cheese)
  • 2 tablespoons almond milk (can use milk of choice)
Low Sugar Recipe for Lemon Bundt Cake


  1. Preheat the oven to 350°F and grease a bundt cake pan with non-stick baking spray. Set aside.
  2. In a large mixing bowl, mix the milk of choice, melted butter, lemon juice, Purecane™ Confectioners Sweetener, vanilla, and lemon extract together. Add the baking powder and baking soda, mix again. Be prepared, this will make the mixture fizz. Quickly add the flour and mix until a smooth batter is formed.
  3. Transfer the batter into the greased baking pan and bake in the oven for 50 to 55 minutes or until the edges of the loaf are golden. Remove from the oven and let the cake cool and settle into the pan before removing from the bundt pan.
  4. While the lemon cake is baking, add the cream cheese, Purecane™ Confectioners Sweetener, and softened butter into a medium sized mixing bowl. Whisk or mix together until smooth and creamy. If the icing is too thick to whisk, add 2 tablespoons of milk (or more) until it reaches the desired consistency.
  5. Drizzle the icing over the loaf and serve warm or cool. Enjoy!

Lemon Bundt Cake - Diabetic Friendly Recipe