Lemon Raspberry Bundt Cake (gluten-free)
This easy lemon-raspberry bundt cake is so moist and fluffy, you won’t believe it’s a sugar-free, gluten-free almond flour cake, with only 3 net carbs per slice. It’s made with fresh, juicy berries and drizzled with a sweet, creamy glaze – perfect for breakfast, brunch or as a show stopping dessert.
Servings: 12 servings
Calories: 156kcal
Ingredients
For the cake
- 2 cups almond flour plus 2 tablespoons to prepare the bundt pan
- 4 eggs
- 1 cup raspberries about 6 ounces of berries
- 1 cup powdered stevia or use sweetener of choice
- ½ cup sour cream
- ¼ cup lemon juice fresh - juice of about 1 large lemon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- ½ teaspoon xanthan gum optional - learn all about this ingredient in my Xanthan gum spotlight
- ¼ teaspoon salt
- butter or shortening to grease the cake pan
For the glaze
- 1 cup Swerve Confectioners sweetener or powdered sweetener of choice
- 2 tablespoons liquid of choice see Notes
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 °F.
Prepare the bundt pan (see notes)
- It is SO important to prepare the pan properly to ensure your cake will release!Thoroughly coat the inside of the bundt pan with butter or shortening, making sure to get in all of the nooks and crannies.
- Add 1-2 tablespoons of almond flour or coconut flour to the pan and tilt, turn and tap to coat the entire surface, making sure all of the butter or shortening is covered with flour. Then gently tap the pan against the side of your sink to knock out any excess flour. You want just a fine coating over the greased pan.
To make the cake
- In a large bowl, combine the almond flour, baking powder, xanthan gum and salt. Mix until thoroughly combined.
- Separate the egg whites from yolks into two medium bowls.
- To the bowl of egg yolks, add the sour cream, vanilla extract, lemon zest and sweetener. Mix well to thoroughly combine.
- Whip the egg whites with a hand mixer or a stand mixer on high speed, until they form soft peaks (3-5 minutes).
- Add the egg yolk mixture to the dry ingredients and mix.
- Add the lemon juice and stir well again.
- Fold the whipped egg whites into the batter and mix until thoroughly incorporated.
- Add about a half inch of batter to the bottom of the prepared bundt pan, then layer in half of the berries.
- Spoon in more batter and add the remaining berries.
- Add the remaining batter and smooth out the top.
- Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool, remove from pan and drizzle with glaze.
For the glaze
- In a small mixing bowl, combine the sweetener, liquid of choice (see Notes about liquid for the glaze) and vanilla and mix well. The glaze should be fairly thick. If still too thin or watery, add a little more sweetener. If not thin enough, add more liquid.
- Drizzle the glaze over the cake and let sit for about 30 minutes or until the glaze has set.
Notes
Liquids to use for the glaze
There are many options for creating a perfect glaze. Use more lemon juice, nut milk, coconut milk, water or half and half. You can use heavy whipping cream, but it’s best to only use 1 tablespoon and use 1 tablespoon of another type of liquid. Speaking from experience, if you use 100% heavy whipping cream, as you whisk it together, it will actually become whipped cream. This could be okay if you want a spreadable icing, but it doesn’t work for a glaze unless you very gently stir the cream into the sweetener and vanilla.Tips for preparing the bundt pan
- I find using butter is just fine to grease the pan. Some folks say that it doesn’t work well, but I’ve always had success with it as a cake release agent.
- Do not use cooking spray. It tends to be too thin and will run down the sides of the pan and pool at the bottom. It’s also not viscous enough, will get goopy with the flour and it will make your cake stick. I’ve ended up with a very tasty cake that I’ve had to dig out of the pan.
Additional Notes
TIP: Adding the lemon juice while mixing the wet and dry ingredients together ensures the lemon juice doesn’t curdle the sour cream. TIP: When making the glaze, add the liquid one tablespoon at a time until it reaches the desired consistency. It should be thin enough to easily fall off the whisk in ribbons, but should hold some shape before it melts back into the bowl. TIP: Layering the berries into the pan ensures they stay whole. Adding them to the batter and stirring them in can cause raspberries to fall apart, especially if they’re very soft and ripe. However, you can add them to the batter and mix them in if they’re firm.Variations and add-ins
- Add preserved lemon paste - I love using preserved lemon paste in almost all of my lemon recipes. You can read more about this ingredient in my preserved lemon paste ingredient spotlight.
- Substitute the vanilla extract for almond or maple extract
- Use different berries
- Make individual cakes by using a mini-bundt pan
- Add a teaspoon or two of preserved lemon paste to the glaze for an amazing lemon glaze for cake
- Create a lemon drizzle icing by using only lemon juice to make the glaze
Nutrition
Serving: 1slice | Calories: 156kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Cholesterol: 60mg | Sodium: 74mg | Fiber: 3g | Sugar: 2g | Net Carbs*: 3g