Lemon Bundt Cake

Lemon Bundt Cake

  • Makes14 servings
  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Calories83
  • Made withSPLENDA® Granulated Sweetener


    • 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%



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


    Whisk together flour, baking soda, lemon zest and SPLENDA® Granulated.


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


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


    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.


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


    Slice and serve.

    Made with

    SPLENDA® Granulated Sweetener

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