• Pre-heat oven to 350 °F.

Prepare the bundt pan

• 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. See Notes for Expert Tips.
• Add 1-2 tablespoons of almond flour or coconut flour to the pan and tilt, turn and tap for a fine coating of the entire surface, ensuring 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.

To make the cake

• In a large bowl, add the almond flour, baking powder, xanthan gum and salt.  Mix well.
• Separate the egg whites from yolks into two medium bowls.
• Add the sour cream, vanilla, lemon zest and sweetener to the bowl of egg yolks and mix well.
• Whip the egg whites on high speed, to 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 a half inch of batter to the prepared bundt pan, then layer in half 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 and remove from pan.

Make the icing and glaze the cake

• Make the Sugar-free Icing and Glaze.
• Drizzle the glaze over the cake and let sit for about 30 minutes or until the glaze has set.