10 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
Super-fine almond flour
Baking powder
Salt
Splenda no calorie sweetener
Unsalted butter (Room temp)
Large eggs (Room temp)
Light sour cream (Room temp)
1% fat milk (Room temp)
1 Large lemon (Room temp)
Vanilla extract
Butter extract (optional)
Lemon extract
Yellow gel paste or liquid food coloring
Tools you’ll need
Baker’s joy non-stick baking spray
Nordic ware anniversary Bundt pan
Hand or Stand mixer
Mesh Strainer
Citrus juicer
Citrus zester
Preparation of ingredients
Dry ingredients (Almond flour mixture)
Step 1- Sift 3 cups Super-fine almond flour, 2 teaspoons baking powder and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Lemon
Step 2- Rinse off 1 large lemon. Zest entire lemon with a citrus zester. Cut lemon in half and juice each lemon half using the citrus juicer. Once done, pour the lemon juice into a measuring cup with a mesh strainer on top. You should have 3 tablespoons or 1/4 cup freshly squeezed lemon juice.
Wet ingredients (Lemon milk mixture)
Step 3- Add 1/2 cup 1% fat milk (Room temp), 1/4 cup light sour cream (Room temp), 2 or 3 tablespoons freshly squeezed lemon juice (Room temp), 2 or 3 tablespoons lemon zest, 2 teaspoons lemon extract, 1/2 teaspoon butter extract (Optional), 1 teaspoon vanilla extract, and 1/8 teaspoons yellow gel paste or liquid food coloring into a separate medium-sized bowl. Stir with whisk until combined and set aside.
Cake batter
Step 4- Add 2 sticks unsalted butter (Softened and at room temp), and 3 cups Splenda no calorie sweetener into stand mixer bowl. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 5- Add 5 large eggs (Room temp) into the batter one at a time while mixing on a medium speed. Notes- The mixture may appear curdled, that is normal. After this step careful not to overmix the batter.
Step 6- Add the Almond flour mixture and the Lemon milk mixture into the batter 3 separate times. Mix on a medium-low speed each time for 15 to 20 seconds or until combined and make sure you scrape the sides of your bowl each time with a spatula as well.
Preheat oven to 325 degrees.
Step 7- Spray Bundt pan with Baker’s joy non-stick baking spray. Add cake batter into Bundt pan as evenly as possible. To make the batter more even spread the batter around with a spoon and shake and tap your Bundt pan.
Step 8- Place into a preheated 325-degree oven for 1 hour. Once done remove cake from oven. Toothpick inserted should come out clean. Let cool for 5 hours. Once the cake has cooled flip onto a cooling rack to let it finish cooling.
Making the icing
Step 9- Add 1 1/4 cups Splenda, no calorie sweetener, 2 tablespoons warm whole milk, 1 tablespoon melted unsalted butter, 1/4 teaspoon vanilla extract, 1/8 teaspoon butter extract (Optional), 1/8 teaspoon lemon extract and dip toothpick into yellow gel paste food coloring and swirl it into the icing or add 2 to 3 drops yellow liquid food coloring into a small bowl. Stir with a whisk until creamy. Wait 5 minutes before pouring on cake. Make sure cake has cooled completely before pouring the icing on top.
Step 10- Carefully pour the icing on top of the Bundt cake. Let set for 10 to 15 minutes before serving
YouTube instructional video
