Name: Lemon Bundt Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 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 yoghurt; ½ cup fresh lemon juice; 5 tablespoons SPLENDA® Granulated

Lemon Bundt Cake

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

Ingredients

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 yoghurt
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%

Instructions

1

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

2

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

3

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

4

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

5

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.

6

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

7

Slice and serve.

Made with