Martha Stewart Lemon Bundt Cake Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Preheat the oven to 350°F (175°C).

Grease a Bundt pan with cooking spray.

In a large bowl, cream together butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in lemon zest and lemon juice until combined.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk until just combined.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

Invert the cake onto a wire rack to cool completely.

In a small bowl, whisk powdered sugar with lemon juice to make the glaze.

Drizzle the glaze over the cooled cake before serving.

Cooking Techniques

Spice Level:

Allergens