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Free Printable: Low Carb & Keto Food List
Get It NowMy Lemon Poppy Seed Bundt Cake Is The Big, Healthier Dessert You Need For Your Next Gathering
My lemon poppy seed bundt cake has become one of my go-to desserts when I’m feeding a crowd. I first made it years ago in 2018, but recently re-tested it to include fresh lemon juice and zest, and a better flour blend. This last time was over winter break when we had more than a dozen people staying with us, and that’s when I knew it was a winner. Here’s why I think you’ll love this updated lemon bundt cake even more now:
- Bright, buttery lemon flavor – Fresh lemon juice and zest give this cake a vibrant citrus pop, studded with poppy seeds and drizzled a subtle, sweet glaze.
- Super moist, tender, and nutty crumb – The key is superfine almond flour and sour cream to keep the texture moist and rich. This is one of the moistest cakes I’ve ever made!
- Big dessert for holidays and gatherings – Bundt cakes are naturally big and make such a great centerpiece when you’re feeding a crowd! I also keep slices in the freezer, so I can grab one at a time for breakfast or an afternoon snack.
- Better for you – It looks and tastes like dessert, but this cake actually has over 8 grams of protein, with no gluten, white flour, or refined sugar.
- Easy to make – Despite it’s impressive size, this lemon poppy seed bundt cake is super simple to prep. It usually takes me only 15 minutes to get it in the oven.
If you’re a fan of a bright, lemony dessert that feels special enough for celebrations and simple enough for everyday moments, it’s this one. Make it with me!
“Made this today for the second time. It’s absolutely delicious! Great recipe. No one could tell it was healthy.”
-Amanda
Ingredients & Substitutions
Here I explain the best ingredients for my lemon bundt cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Lemon Poppy Seed Bundt Cake:
- Flours – I use Wholesome Yum Blanched Almond Flour for a nutty, tender crumb (many brands are too grainy but not this one!), and pair it with tapioca flour to add lightness and a little structure. I used to make this recipe with almond flour alone, and prefer the texture with this blend, but you can replace the tapioca with more almond flour if you need fewer carbs. You can also swap in einkorn or even white flour instead of tapioca if you’re not gluten free.
- Besti Monk Fruit Allulose Blend – Unless you want to use actual sugar, this is by far the best alternative because it makes the lemon bundt cake moist. You can use other granulated sweeteners, but the result will be more dry. Check my sweetener conversion chart if you do.
- Unsalted Butter & Sour Cream – For richness and moisture. If you want to lighten it up, use Greek yogurt instead of sour cream. Or for a dairy-free option, use coconut oil instead of butter and thick coconut cream instead of sour cream.
- Eggs – You can try egg alternatives if you have to, but they might not provide enough structure here.
- Vanilla Extract for flavor, Baking Powder for lift, Poppy Seeds for that classic look and texture, and Sea Salt to bring out the sweetness.
- Lemon Glaze – This is just a blend of Besti Powdered Monk Fruit Allulose Blend, lemon juice, and vanilla. Any powdered sweetener works, but Besti dissolves best, so your glaze is smooth and not gritty. You can also use cream instead of lemon juice in the glaze if you don’t want the glaze to be lemony.
How To Make Lemon Bundt Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. In a large bowl, beat them with a hand mixer until light and fluffy. This step makes a big difference in the cake’s final texture.
- Add the wet ingredients. Beat in the eggs, sour cream, and vanilla until smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, poppy seeds, and salt.
- Combine and add lemon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the lemon juice and zest.
- Bake. Pour the batter into a greased bundt pan (I use this one) and smooth the top. Bake the lemon bundt cake until golden and a toothpick inserted in the center comes out clean, loosely covering with foil if it browns too quickly.
- Let it cool. Let the cake cool briefly in the pan, then carefully turn it out onto a cooling rack or platter to cool completely.
- Make the glaze. In a small bowl, whisk together the powdered Besti, lemon juice, and vanilla until smooth. You can add more sweetener as needed. Drizzle over the cooled lemon poppy seed bundt cake just before serving.
My Recipe Tips
- Forgot to soften the butter? Soft, room temperature butter is crucial to cream properly and introduce enough air to avoid a dense bundt cake. If you forget, here is my trick: Fill a stainless steel bowl with boiling water and let it sit for a few minutes. Empty and dry the bowl, the place it upside down over the butter on a plate. The butter will soften in a few minutes from the residual heat!
- Your other ingredients should be at room temperature, too. If your sour cream or eggs are cold, they can shock the butter and make it solidify. The good news is they won’t take as long at room temp to avoid this as butter does.
- This batter is fairly thick, and that’s how it’s supposed to be. Resist the urge to thin it out, or your cake might not set.
- Baking time can vary depending on the size and shape of your pan. This is the bundt pan I use (pictured above), and I love it for several reasons. It’s nonstick without PFAS, it’s lighter in color (important so the cake doesn’t get too dark!), and it’s a good size for this recipe, although I don’t fill it all the way to the top. You can use other bundt pans
- Want to make this without a bundt pan? You can use two 8-inch round pans, two standard loaf pans, a 9×13 pan, or even a muffin tin (for muffins or cupcakes, which are my second-favorite option!). The timing will vary with each type of pan. I usually start checking around 20-25 minutes for shallow pans or muffins, or 35-40 minutes for deeper pans.
- Grease the bundt pan really well. I rub softened butter into every curve, so it releases cleanly. Bundt cakes love to stick, but the pan I mentioned above helps a lot.
- Check for doneness in the thickest part. The most reliable way to know this lemon bundt cake is done is to insert a toothpick into the thickest area of the ring. Don’t go by outside appearances alone.
- If the cake gets too dark, tent the top with foil and reduce the oven temp by 25 degrees F. This is helpful, but I found the biggest impact was the pan I mentioned above, as its lighter color prevented the part touching the pan from getting too dark.
- You might need to adjust the glaze. When it’s too runny, it runs off the cake. If your glaze seems thin, add more powdered Besti to thicken it. If you want it extra thick, blend it with a little softened cream cheese.
- Glaze right before serving. This glaze slowly soaks into this lemon poppy seed bundt cake, so I drizzle it on just before serving to keep that bright, glossy finish.
Lemon Poppy Seed Bundt Cake
My lemon poppy seed bundt cake is bright, sweet, and moist, with no white flour or refined sugar. A healthier, crowd-pleasing dessert!
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Ingredients
Tap underlined ingredients to see the ones I use.
Cake:
Lemon Glaze:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Grease a bundt pan (this is the perfect size for this recipe) and set aside.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, sour cream, and vanilla extract.
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In another large bowl, whisk together the almond flour, tapioca flour, baking powder, poppy seeds, and sea salt.
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Beat the dry ingredients into the wet, about a cup at a time.
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Beat in the lemon juice and lemon zest.
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Pour the batter to the pan and smooth the top. Bake for 25-35 minutes, or until the top is light golden brown. Cover loosely with foil and continue baking for 10-20 minutes, or until an inserted toothpick comes out clean.
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Let the lemon bundt cake cool for at least 15 minutes in the pan, then turn out onto a cooling rack or large plate, and cool completely.
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To make the glaze, whisk together the powdered Besti, lemon juice, and vanilla extract. If it’s too thick, you can add a little more lemon juice as needed. Drizzle over the cake right before serving.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of entire recipe
- Tips: Check out my recipe tips above to help you make the batter correctly, get the baking time right, prevent sticking or burning, and get the perfect bright, glossy glaze.
- Storage: Keep the cake in the fridge for up to a week. For the freshest taste, add the glaze the day you serve, but leftovers are great even with it on.
- Meal prep: This cake is perfect for special occasions. It feeds a crowd, looks impressive, and you can make it ahead!
- Freeze: Keep in the freezer for up to 3-6 months. I like freezing slices and pulling out a couple at a time for an easy breakfast. You can warm individual slices straight from the freezer, but for the entire cake, thaw in the fridge for 1-2 days.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Lemon Poppy Seed Bundt Cake
255 Comments
Barbara Barstad
1Great cake. I really like this recipe. Just wish I could get the glaze to be a bit thicker without adding more sweetener. I came across this recipe in 2019 when it was still using erythritol. Do you have any alternative suggestion to thicken the glaze?
Maya | Wholesome Yum
0I’m so glad you like it, Barbara! You can add more sweetener to make the glaze as thick as you like, but since you mentioned not wanting to do that, another option would be to blend it with a little bit of softened cream cheese.
Mary Schneider
1Great recipe one of my favorite cakes. Just made it for the third time
I found I needed to grease and Flour the pan to avoid sticking.
Erica
1I love this recipe. My cake turned out perfectly. I have made it a few times and sometimes replace some of the butter with avocado – it still tastes amazing. I’ve also experimented with replacing the sour cream with yogurt – works too but changes the texture a bit.
Marlene
1Excellent… I made this for our craft ladies’ Christmas coffee and it was a huge hit. ❤ Question … can you leave out the poppyseeds or is there a substitute.? My daughter can’t handle poppyseeds.
Maya | Wholesome Yum
0I’m so happy this was a hit, Marlene! Yes, you can omit the poppy seeds.
Marcia Ohler
1Very good. Served with whipping cream and berries. We all had a second serving!
Vicky
1This is a wonderful recipe. My mom says it’s one of her favorites.
Carol L
0Actually, I just did a search, and bundt pans are NOT measured by inches, but by CUPS and you find the size by filling it with water and measuring the CUPS. Could you please change (or add) the CUP size of your bundt pan? This might be why some are having issues with the extra time baking…..
Carol L
0Could you tell me how to measure a bundt pan? Not sure what size mine is…thanks!
Maya | Wholesome Yum
0Hi Carol, The one I used doesn’t seem to be available anymore but it’s the same size as this one.
Sandra Vendetti
0Omg the batter its self is so good I could have just ate it alone to satisfy my sweet tooth. I am backing these in individual bunt cake molds so excited to see how they come out! Thank you for the recipe.
Wholesome Yum D
0Love that, Sandra! Those individual bundt cakes are such a fun idea!
Lynn
0Love this, easy to make, flavor is just right. Will be the family favorite, especially in the summer.
Maya | Wholesome Yum
0Thank you, Lynn! Yes, the lemon flavor is perfect for summer.
Jennifer Reese
0How do you keep it from being dry and crumbly? My batter seems thick when I put it in the pan, how do I make it thinner?
Maya | Wholesome Yum
0Hi Jennifer, This batter should be thick, but not dry and crumbly. Look at my pictures above to see how it should look. Is that what yours was like? Did you make any changes to the ingredients?
Kris
0Want to add on, in case this is the problem for others, I used a monk fruit and erythritol blend, because I cannot tolerate allulose. Using allulose may keep it wet longer. ?
Kris
0I used a Bundt pan, and my cake was done at the 40 minute mark. Baking another 20 mins covered would have been a disaster. I am glad I tested it at that point. Flavor is delicious. Four stars since the baking directions seem to be a major issue for many.
Tom Laskowski
0I made the Bundt cake I bake it for 40 minutes and covered it for 20 minutes and it came out burnt!
Maya | Wholesome Yum
0Just adding an update here that I’ve re-tested this recipe and updated the baking time range, plus added new tips. Thanks for bringing this up!
Carol L
0Could be because you didn’t use a 12 cup bundt pan. Different sizes of bundt pans require different baking times.
Bundt pans are sized according to amount of cups of water they hold. She mentioned it was a 12 cup bundt pan.
Maya | Wholesome Yum
0Hi Carol, That’s correct, you need a 12-cup pan. Thanks for mentioning this!
Maya | Wholesome Yum
0Sorry to hear that, Tom! The timing can vary depending on your pan and oven. I always recommend checking on baked goods.
JSF
0Replacement:
Used McCormick Lemon Extract (2 tsp)/Used Loaf Pan/Used Lakanto sugar/powdered sugar
Came out very greasy (too much butter?). The taste was chemical-like from the lemon extract and the glaze was too sour. I had to throw out the entire cake as it was uneatable from that chemical like taste. The lemon extract was over a year old, but these extract should be good for couple of years. It was disappointing as I was looking forward to it. But wasting all that ingredients make me hesitant to retry.
Maya | Wholesome Yum
0Sorry to hear that happened. Your issues most likely stem from not using the recommended ingredients. I linked what I used above and know that works. I can’t guarantee results using something else, sorry.
Mary Borntreger
0Your link for lemon extract takes me to dill pickles. I really want to know your brand. I have made this before and my extract was too much alcohol flavor.
Maya | Wholesome Yum
0Hi Mary, Here is the lemon extract I recommend, but I no longer use lemon extract for this recipe (updated my comment 3/10/26).
Patricia
0Wouldn’t unmold, broke in half, seemed overbaked, not sure what happened. But tasted good.
Maya | Wholesome Yum
0Sorry to hear that, Patricia! It sounds like you needed a better bundt pan and also baked your cake for too long. I recommend this pan and check on it sooner next time, as the timing can vary.
Jackie B. Vaughan
0The inside of the cake and the frosting were great. I cooked it a few minutes less than the directions said to both before the additional foil and after and the outside of the cake was very dark and not tasty. I cooked it at 350 per directions. I used canola spray in the pan. I don’t know why it was so dark brown. My oven is less than 3 years old so I don’t get it.
Maya | Wholesome Yum
0I’m glad you liked the inside and forsting, Jackie! I’ve updated my recipe for the temperature and timing (updated this comment 3/10/26), but also the pan you use can impact timing and how dark your cake gets. I recommend this pan that prevents this lemon bundt cake from getting too dark. Hope this helps.
Teri
0I made muffins after seeing your email (showing someone made muffins from your recipe). We LOVE poppyseed, so I added 2 more tablespoons!❤️ BUT, they are a bit tooo greasy for me, so next time, I’ll cut back on the butter a bit. Nice recipe!
patash
0How much Swerve should I use to replace the Besti?
Maya | Wholesome Yum
0Hi Patash, I don’t recommend Swerve because it makes this cake more dry. If you still want to try it, use my sweetener conversion chart to get the correct amount.
Toni
0How long should this be cooked in a 9 x 13 pan?
Maya | Wholesome Yum
0Hi Toni, I don’t have an exact time for a 9×13 because I tested this recipe in a bundt pan, but the baking time will be shorter because a sheet cake isn’t as thick as a bundt cake. Let me know how it goes if you try!
Sherry
0Hi! Love your recipes! I made the Keto Cheesecake and it was amazing! Thank you. Question: Is there a substitution chart or guide for using ground psyllium husk or ground flaxseed as a thickener instead of xanthan gum? Thanks so much.
Maya | Wholesome Yum
0Thank you, Sherry! Sorry, I do not currently have a conversion chart for psyllium husk or flaxseed. It really depends on the recipe.
Jackie
0I really want to make this recipe, but I can’t have dairy. Is it possible to make it dairy free?
Maya | Wholesome Yum
0Hi Jackie, I’ve added dairy-free alternatives for the butter and sour cream to my substitions above (comment updated 3/10/26).
Ana E.
0I’m on the same boat! I’ve been using Lactose free for most recipes that call for butter/sour cream and it has turned out great! Including this recipe!
Cheryl Albanese
0Amazing, I used almond flavoring instead of vanilla and put lemon zest and lemon cello in cake batter.
Karen
0Love this recipe. It was easy and so tasty!
Danielle Fields
0Could I substitute the erythritol for your monkfruit alluose blend? Would it be the same amount?
Maya | Wholesome Yum
0Hi Danielle, The amount is not the same, and the cake will turn out more dry with erythritol. If you still want to do it, you can use my sweetener conversion chart.
Sandy
0Should I store it in the fridge until ready to serve next day?
Wholesome Yum D
0Hi Sandy, Yes, this should be stored in the refrigerator.
Sherry
0Why does the cake use lemon flavoring instead of zest and juice?
Maya | Wholesome Yum
0Hi Sherry, I actually updated this recipe and it does use zest and juice now!
Colleen
0Yummy but I followed directions and cooked covered longer. Next time 40 min and it’s coming out. The flavor still is good just a browner crumb. Directions should be to temp cake at 40 then decide to be done or cook longer
Maya | Wholesome Yum
0Hi Colleen, Sorry to hear yours browned too much. It could be that you used a larger pan than mine, which would cause the cake to be less tall and bake faster, or possibly your oven bakes differently. Yes, I always recommend checking on foods as every oven is different. I’m glad it still tasted good!
Karen
0Hi there, would this work in a loaf tin instead of a bundt tin? thanks!
Maya | Wholesome Yum
0Hi Karen, Yes, but the baking time would be different. This is enough batter for two loaf pans.
Jaine
0I only had 2/3 c of sour cream so amended with a little Two Good vanilla yogurt. It came out beautifully. Delicious and easy. I didn’t need to cook it the extra 20 minutes.
C
0Lactose free – can I use lactose free cream? It’s not as thick? Can’t get lactose free sour cream in London.
Maya | Wholesome Yum
0I’m not sure, sorry. Let me know how it goes if you try it.
Lynn
0Hi Maya, Could a silicone bundt pan, be used for this recipe? Thanks so much!
Maya | Wholesome Yum
0Hi Lynn, Yes you can use a silicone pan. The timing might be different, so just check on your cake in the oven.
B. Kennedy
0Great recipe! I used Olive Nation lemon emulsion instead of lemon extract. The taste is wonderful.
Maya | Wholesome Yum
0Thank you! Enjoy!
Lauren
0Is the batter supposed to be pourable like a traditional cake?
Maya | Wholesome Yum
0Hi Lauren, It’s pourable but just barely. It’s thicker than a traditional cake batter. See my pictures and video above for reference. Hope this helps.
Rosina Villella
0What size bundt pan, please?
Maya | Wholesome Yum
0Hi Rosina, I used this bundt pan.
Carol L
0Bundt pans are NOT measured by inches. They are measured by CUPS. How many cups of water they hold. Many bundt pans only give the size in inches, but that can be totally misleading, a taller, narrower pan may only have 9 cups whereas a shorter one may hold 10. The difference is in the baking time and would result in a burnt cake or undone cake.
Janel
0Can this be made without poppyseed?
Wholesome Yum D
0Hi Janel, Yes, you can omit the poppy seeds.
LaWanda
0Is it possible to cut the recipe in half? I want to make this in my DASH mini bundt pan, but I do not want a lot of extra cakes. Thanks.
Maya | Wholesome Yum
0Hi LaWanda, Yes, you can halve the recipe. Change the number of servings on the recipe card to adjust. The baking time will be different using a different pan.
Lisa
0Can allulose be used in place of Erythritol?
Wholesome Yum D
0Hi Lisa, Yes, absolutely! I actually prefer Besti Monk Fruit Allulose Blend for this recipe now; if you use that instead of erythritol, use 2/3 the amount compared to the amount of erythritol.
Jessica
0You really outdid yourself with this one! So so good! I baked mine for an hour in 2 bread tins and used 2 tsp lemon extract since it was a different kind than yours.
Teresa
0Would it tastes equally as good if I didn’t use the poppy seeds? I worry about using poppy seeds and then my husband having a drug test at work and failing it. I don’t know how much poppy seeds you’d need to eat before failing a test but don’t really want to find out either! LOL
Maya | Wholesome Yum
0Hi Teresa, You can omit the poppy seeds if you need to. Please let me know how it turns out for you!
Joan
0Can this be made in a different pan if you don’t have a bundt one?
Maya | Wholesome Yum
0Hi Joan, Yes, I’ve added a few different pan options to the tips in my post above. Hope this helps.
Amanda
0Made this today for the second time. It’s absolutely delicious! Great recipe. No one could tell it was healthy.
Cristina
0Verry tasty…. and guilt free, thank you!
Sharon Reum
0I just ordered the ingredients from amazon.com and I must say that I absolutely love this cake. Someone at my church made it last year for a women’s tea and everyone was raving about it. I couldn’t believe that it was gluten and sugar free. Anyway, I finally bought the ingredients to make it myself and am so glad I did. I like to put fresh strawberries and blueberries around the bottom of the plate for a lovely garnish that people can also eat. The cake is a bit pricey at $52.00 but certainly worth it if you have someone in your family that cannot have gluten or sugar. I will only be making this once or twice a year and there are enough ingredients to make the cake more than once. You must try making this recipe for someone you love and believe me, they will love it!
Janet
0You can make this delicious cake for way less than $52. I get erythritol at my supermarket on sale and almond flour at Walmart. The Walmart flour is not as refined as premium brands but worked just fine with this recipe. The cake might have been lighter with another brand, but we loved it the way it turned out. I’m pretty sure it cost me between $10-12. And the other person who thought 3 T of poppy seed was too much–well, I thought it was barely enough. This cake was absolutely delicious! Thanks, Maya.
Lisa
0My cake was quite brown at 20 minutes, so loosely covered with foil. Set timer for another 20 minutes to check on it. What internal temp should it be when done, since we can’t go by how it looks?
Thanks
Maya | Wholesome Yum
0Hi Lisa, Browning can vary depending on the pan you use, and it’s fine to cover with foil if it’s not done yet. Use a toothpick to check if it’s done – it’s ready when an inserted toothpick comes out clean. Hope this helps!
Debi
0I followed the recipe word for word, even used suggested brands for the flour and sugar. Cake was dry and crumbly. The cake did not rise as other bundt cakes. Lastly, 3 tablespoons of poppy seeds is way too much… all seeds no cake.
Wholesome Yum M
0Hi Debi, Sorry this recipe didn’t turn out as expected. This cake shouldn’t be dry. Did you make any substitutions?
Cathy Aitmoussa
0was great , hubby kept taking more little slices. wonderful lemon taste . I had two small slices, yummy. Is there anyway to make it fluffier, it only came to be half the bundt pan,
Maybe my pan is larger, maybe could I add more baking powder?
Wholesome Yum M
0Hi Cathy, I wouldn’t add more baking powder. Using too much may give you cake a bitter aftertaste and could possibly cause the cake to collapse in the middle. If you prefer, you can bake this cake in a cake round or square pan and skip the bundt pan.
James
0I up the recipe to 1and a half times the ingredients rises all the way to top and makes a whole bundt cake ..takes 5 to 6 more minutes baking time ..cake is delicious
Amanda S.
0This sounds incredible! Can I use egg replacer?
Wholesome Yum M
0Hi Amanda, I have not personally tested this recipe with egg replacer, although, it should work.
Dana
0Looks amazing but I don’t like erythritol. Can I use a monk fruit/stevia blend or just monk fruit instead? Also, I don’t have poppy seeds. Can I omit them?
Wholesome Yum M
0Hi Dana, I have not tried this recipe with a different sweetener. It would likely need the bulk from the sweetener for the recipe to work, so maybe a baking stevia blend could be used. Here is a handy sweetener calculator to help you determine the amount you would need when subbing for a different type of sweetener. Oh, and yes, you can omit the poppy seeds if you don’t have any on hand.
Tiffany
0I made this last year as a cake and we loved it. This Christmas I was thinking of trying it as muffins; anyone tried this???
J
1I prefer to make this as muffins. It is a wonderful recipe! I bake mine ~20 minutes, then cover with a foil sheet and bake an additional ~10 minutes or so. They freeze well.
Wholesome Yum M
0Hi Tiffany, So glad you loved it! A muffin pan should work just fine.
Joan Ben David
0Hi! I don’t have lemon extract on hand, would it be possible to just use fresh lemon juice and zest? If yes, how much should I use? Excited to try this for my mom’s bday tomorrow.
Wholesome Yum M
0Hi Joan, Yes, but your flavor may not be as predominant. I would start with the 2 tablespoons of juice and 1 tablespoon of lemon zest and then adjust from there to taste.
Gloria Canchola
0I love this cake have made it so many times the only thing is that it sometimes get stuck to the bundt pan.
If I don’t put the glaze how many carbs would the cake itself be?
Lena Farrow
0I sprinkle flour in the pan lightly over the grease and it comes out perfectly
Wholesome Yum M
0Hi Gloria, I am so glad you love this recipe! Be sure to grease well, as a bundt cake does tend to stick in those creases in the pan. I am not sure exactly how much the glaze would change the overall carb count. Feel free to enter the recipe into an online recipe calculator (minus the glaze ingredients) to get an accurate updated carb count.