Best Sugar Free Sour Cream Lemon Lime Bundt Cake Recipes

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LEMON LIME BUNDT CAKE



Lemon Lime Bundt Cake image

Provided by Christi Johnstone

Number Of Ingredients 10

1 package Pillsbury™ White Cake Mix
1 cup sour cream
1/2 cup oil
4 eggs
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon lemon juice
1 Can Pillsbury Creamy Supreme Vanilla Frosting
2 teaspoons lemon juice
2 teaspoons lime juice

Steps:

  • 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
  • 2. BEAT cake mix, sour cream, oil, eggs, lemon juice, lemon peel and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
  • 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
  • 4. In a microwave safe bowl, mix frosting with lemon and lime juice, and microwave for 20-40 seconds and stir well. Drizzle over cake.

SUGAR FREE LEMON BUNDT CAKE



Sugar Free Lemon Bundt Cake image

A delicious lemon flavored bundt cake recipe that has no added sugar in it.

Provided by Sugar Free Diva

Categories     Dessert

Number Of Ingredients 10

3 Cups Flour
1 tsp Baking Powder
¾ tsp Baking Soda
¾ cup Canola Oil
1 ¼ cup Splenda (-see post for alternatives)
4 Eggs
¼ cup Lemon Zest
⅓ cup Lemon Juice
½ tsp Lemon Extract
1 tsp Vanilla Extract

Steps:

  • Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
  • In a mixing bowl, use a whisk or a fork to mix together the flour, baking powder, and baking soda. Create a well in the center of the ingredients using a spoon or similar object. Next, in another bowl, mix together the canola oil and the sugar alternative. Then stir in the beaten eggs followed by the lemon zest, lemon juice as well as the extract. Pour the wet ingredients from the second bowl into the well that you created in the first bowl with the dry ingredients. Whisk this until the ingredients are combined and smooth
  • Bake until the cake begins to brown on top or a toothpick comes out clean (about 45 minutes). Then allow the pan to cool before turning upside down to release the cake. Top as desired (glaze or sugar alternative sprinkled on top).

Nutrition Facts : Calories 262 kcal, Carbohydrate 25 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

SUGAR FREE SOUR CREAM LEMON LIME BUNDT CAKE



Sugar Free Sour Cream Lemon Lime Bundt Cake image

This Sugar Free dessert was also featured at a community event, and was a big hit. Making it with cake mix makes it quick and easy. You can serve it with or without the fresh fruit. I frosted the cake with a Sugar Free Chocolate Frosting. Adding the lemon lime Kool Aid changed the flavor and color of the cake, and the addition of the Pistachio pudding and sour cream kept it very moist. I also used milk instead of water to add more body to the cake.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Cakes

Number Of Ingredients 11

1 box(es) sugar free pillsbury yellow cake mix
1 cup(s) unsweetened applesauce
1 cup(s) sour cream
2 package(s) kool aid (lime flavored) dry
1 cup(s) evaporated milk
3 large eggs, room temperature
1/3 cup(s) canola or vegetable oil
2-3 medium kiwi fruit, peeled & sliced (optional)
1 quart(s) fresh strawberries, washed quartered & hulled(optional)
- sugar free candies as garnish if desired (optional)
1 small box pistachio pudding & pie filling

Steps:

  • Preheat oven to 325 degrees F. This is the pan I used to make this cake, it is called the MARYANN BAKING PAN, it has a 10 cup capacity, and will hold this recipe. If you do not have a Maryann Pan, you can serve the fruit on the side. You can even use 2 Flan pans if you have them. I purchased this pan from Amazon.
  • These are most of the ingredients that I used in this recipe.
  • Add the cake mix to a mixing bowl, then add the oil, Kool aid, milk & eggs, and beat till blended.
  • Then add the sour cream & apple sauce, & beat just till blended into batter.
  • Spray Pan with Bakers Joy or butter and flour pan and tap out excess flour.
  • Pour batter into pan, make sure you leave at least 1 1/2 inch space from top of pan to allow cake to rise.
  • Bake in preheated 325 degrees F,. oven for about 40 to 45 minutes or until tooth pick inserted into center comes out clean. Remove from oven and allow to sit in pan for at least 10 minutes till cake pulls away from sides of pan.
  • Then invert onto a cake platter or cake board or cooling rack to cool completely before frosting cake. Can be served plain or with fresh fruit and no frosting, what ever you prefer. Can also add sugar free cool whip with the fresh fruit if desired. Please note to add fruit to cake shortly before ready to serve. I did not sweeten the fruit, because there was frosting on the cake. Frost as you desire.
  • Peel & slice Kiwi's wash, hull and quarter berries just before ready to serve and add to top of cake or serve on side.

LEMON SOUR CREAM CAKE



Lemon Sour Cream Cake image

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

Provided by Kimbly196

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups white sugar
1 cup butter, at room temperature
3 eggs
1 cup sour cream
1 large lemon, zested and juiced, divided
½ cup powdered sugar
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift together flour, baking powder, and salt into a bowl.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
  • Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

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