Sugar Free Sour Cream Lemon Lime Bundt Cake Recipes

LEMON LIME BUNDT CAKE

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.

LEMON LOVER'S POUND CAKE

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.

LEMON SOUR CREAM CAKE

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.

SUGAR FREE SOUR CREAM LEMON LIME BUNDT CAKE

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.