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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
257 Comments
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.
Ana
0how I grease the mold???
Wholesome Yum M
0Hi Ana, Softened butter or a spray oil will work well here. Be sure to coat the center of the bundt pan well, that’s where cake likes to stick.
Twayna Thomas
0Would this work in a 9″ round cake pan? I don’t have a bunt pan.
Wholesome Yum M
0Hi Twayna, This recipe will make too much batter for a single 9″ cake round. You can either bake a 2 layer cake, or change the servings from 16 to 12 so the batter will fit in the 9″ pan. I hope this helps.
Mary
0Mine wasn’t very lemony 🙁 I even added the zest. Also the pop ups are terrible on my devices. They need to fix the website !!
Wholesome Yum M
0Hi Mary, I’m sorry this recipe didn’t turn out as expected. Extracts can vary in flavor and potency, so if your lemon extract is mild, you may need to use more than listed in the recipe. Thank you for your feedback on the website! I have recently created an ad-free version of the site. You can read about Wholesome Yum Plus here.
Lena Farrow
0This is legit as good if not better than any normal lemon poppyseed cake. It’s so good. I’ve made it 4 times and everytime I run out I make it again. I top it with Greek yogurt and it’s the best dessert. So good
Shadi Hasanzadenemati
0I have everything I need for this dish, can’t wait to make it this weekend!
Shadi Hasanzadenemati
0Love how easy this recipe is. It’s perfect for our family!
Jessica
0This is the BEST lemon bundt cake I’ve ever tried! Thanks so much for sharing the recipe!
Bill
0Hi. I have a question. Can greek style yogurt be substituted for sour cream? I use yogurt in my cheesecake cupcakes and they are great. I could never tell the difference. Maybe with a cake the texture would be differnt. Thanks.
Wholesome Yum M
0Hi Bill, The flavor will be a bit more mellow using greek yogurt in place of sour cream, but the recipe will still work.
Liz
0I don’t have a Bundt pan. Can I just use a round pan?
Wholesome Yum M
0Hi Liz, Yes, this cake will still turn out nicely in a round cake pan. Just be aware of the size of pan you are using, if it’s a small cake round, then you may need to split your cake batter into 2 layers.
Nikki Orr
0This lemon bunt cake was delicious! I cannot believe how easy it was to make! It smelled so good baking, it was so moist, I used some generic lemon extract and it was perfect!
Fatima W
0I made this for Eid celebration. I weighed all the ingredients as UK cups are 250ml instead of 240ml like American cup sizes. I used the whisk attachment on my stand mixer – too lazy to use hand mixers! I baked for 40 minutes and then a further 20 minutes covered with foil. I could not tell the difference between this and a non-Keto cake lemon poppy seed cake from my pre-Keto days. Absolutely delicious and easy to follow instructions. There are lots of Keto lemon poppy seed cake recipes out there, some of which I’ve tried and not liked, but this one is a definite keeper!
Tawny
0I lost my beaters for my hand mixer so I used a KitchenAid mixer. What attachment would be best? I used the wire whisk the whole time, would the flat beater have been better?
Wholesome Yum M
0Hi Tawny, Either the whisk or paddle attachment will work fine in this recipe.
Tawny
0Thank you so much! It turned out delicious except the outer part was a little hard. Might have to adjust the time.
Lucy Nairy
0I loved the recipe it was amazing!! I did everything recommended besides the icing. Instead, I used 2 egg whites, 1 teaspoon of lemon juice, and a cup of powdered monkfruit (tasted really nice). For the bake time I cut 10 min off and it came out really fluffy and bouncy. I would recommend leaving it to sit for a while after taking it out of the oven so the bundt cake doesn’t crumble.
Adriana
0This looks amazing! I’d love a coconut flour version as my husband and kiddos have nut allergies so almond flour is out for me.
Wholesome Yum M
0Hi Adriana, I don’t have a swap for coconut flour yet, but I’ll see what I can do.
Joyce
0Best lemon pound cake ever! I made it with softened coconut oil and the texture and flavor were wonderful! I didn’t have lemon extract, so I added in a few drops of lemon essential oil instead. I also didn’t have poppy seeds and skipped the frosting. It was perfect!
Janice
0I just made this today, and while it was super easy to prepare, I think next time I will bake in a loaf pan instead as I experienced the same issue as many others that have commented on here that it stuck when removing from the Bundt pan. I made sure that the pan was greased quite liberally and still had issues. I will still take my ugly cake to a BBQ today because it tastes absolutely wonderful and it’s just for family anyway, so they are not picky by any stretch! Oh….and I used almond extract instead of vanilla extract for the cake, and what a delicious flavor the cake has! Definitely 5 stars for the flavor, texture & crumb, but I gave this recipe 4 stars only because of the issue I had while using the Bundt pan, which has a lot of creases in and produces a beautiful jello mold, so it could have been just the pan choice that I used.
Gina
0Hi, this cake looks great I’d love to try this but don’t have the right tin. If I cooked as two loaf pans or cup cakes do you know roughly how long I would need to bake them? Thank you.
Wholesome Yum M
0Hi Gina, Yes, two loaf pans will work great. I have not tested this myself, but you may need to adjust the bake time so the recipe fully bakes through the center.
Hajdi
0Just baking this in the oven, smells amazing! Can’t wait to try it. I would love to see any low carb recipe with coconut flour in the future!
Brian
0Hi,
Love your recipes. You’re one of my go-to’s. I would love to see a coconut flour pound cake recipe for friends with nut allergies!
Wholesome Yum M
0Hi Brian, Great suggestion! I’ll see what I can do.
Danielle Murstein
0Just found this site, which looks great! For the keto lemon poppyseed pound cake, can plain greek yogurt be used instead of sour cream?
Thanks!
Wholesome Yum M
0Hi Danielle, I have not tested this recipe with yogurt so I can’t guarantee you will get exactly the same results, however, the recipe should still work with greek yogurt.
Mary
0Thinking about making this for Mother’s Day. Just a question on the 23g fat grams. Is this from the butter? Can you use something else. Thank You
Wholesome Yum M
0Hi Mary, Butter, eggs, sour cream, and almond flour all account for the fat in this recipe. This website is low carb, so we don’t shy away from fat here 😉 If that’s not you, then no problem. You can substitute the sour cream with yogurt, which will help to bring the fat down. Enjoy!
Theresa Gerhard
0I just finished making the lemon poppyseed cake in the bundt pan. I baked for 40 min. covered and then checked it in 5 min. and it smelled burned. I took it out and let it rest before removing from the pan. It was burned and would not come out of the pan even though I loosened it with a knife. When it did come out it fell apart. I think it should have only baked for about 35 min. I would add a comment to your recipe that it may only take 35 min in a bundt pan.
I was very disappointed.
Maya | Wholesome Yum
0Hi Theresa, Sorry to hear you had issues with it. It could be that your oven runs hot – try a lower temperature next time – or it might be a difference in the size or shape of your pan, which can affect the baking time needed. It does need to cool completely before you loosen with a knife and try to remove it, otherwise it will fall apart. Hope it works out better next time – try checking on it sooner.
Xi xi
0Coconut flour recipe would be amazing!
Wholesome Yum M
0Hi Xi xi, Sorry, I don’t have a coconut flour version of this recipe at the moment.
Eunice C.
0I’m pretty new to healthy baking. This recipe was AMAZING. My only issue is that it’s honestly so good…. that I could probably eat the whole thing at once. Advice…. freeze that sucker if you don’t want the entire cake to turn into your serving lol!
Lydia Eubank
0NO criticism. This cake is delicious!!!
Lori
0Can this be made with your Wholesome Yum Allulose/Monkfruit sweetener? I prefer the flavor of it over Erythritol.
Wholesome Yum M
0Hi Lori, Yes, you can use the Monk Fruit Allulose sweetener. cut the amount of sweetener down to 3/4 cup and you will be good to go!
Melody
0I would love to see a nut free version of this! I want something I can send to school for my daughter’s birthday, but it’s a nut free classroom, or else this would be perfect. The birthday cake looks great, but it also has nuts.
Debbie
0I have made this cake several times, always with great results. Today for the first time it stuck to the pan and I can’t figure out why. Can you help? I thoroughly greased pan with Crisco. Used ingredients you list in same quantities. I let the cake cool completely in the pan…might that have been the reason? I am mystified.
Sharon Reum
0If you let a bundt cake cool completely, it will stick. Only cool for 15 minutes.
Lori
0Cooling a cake in the pan all the way will usually cause it to stick. You can gently re-warm the pan over a very low flame for a few seconds, turning constantly…it helps. Normally 15-30 min is the max you should let a cake cool in the pan to avoid sticking (the oils solidify as they cool)
Wholesome Yum M
0Hi Debbie, I’m not sure. The cake should cool slightly (15 minutes or so) so it holds it’s structure when you turn it out.
elidre
0Good taste, though a little oily. I don’t mind a moist cake but this was very moist and fairly oily, so that combination made it a bit heavy. I ended up eating about 2 servings and it was super filling. This was the first dessert I prepared with erythritol (used Swerve granulated) and the final product tasted like it was prepared with sugar which was a pleasant surprise. Will probably make again.
Talia
0I LOVE THIS RECIPE!!!!
The first time I made this cake it was way too delicate and kept falling apart, so decided to make them as cupcakes.
I have made these so many times and they always come out perfect.
Love the flavour, the texture and they come out super moist.
Definitely recommend this recipe.
Thank you for sharing this amazing recipe.
Stacy
0Could I make this in an 8×4 bread pan? Half the recipe for one pan?
Wholesome Yum M
0Hi Stacy, Yes that will work fine as long as you half the recipe.
Florence Spratt
0I found chia seeds are a good substitution for the poppy seeds. The cake looks so nice with those little specks!
Colleen Levac
0This is by far the absolute best cake. I’ve made it 4 times to date. I have also done a variation where I leave out the poppy seeds and add a cup of raspberry’s. Omg yum! Thank you so much for this recipe
Eva
0Just made this cake today and am eating it as I type! It turned out AMAZING! It’s so moist and delicious! The glaze is a bit sweet, but the cake isn’t so together it’s perfect! Thank you so much for the great recipe! Keep them coming!
Brianna Carmony
0This was an amazing recipe to make. It was so good. The only suggestion I would have would be to go a little easy on the lemon juice in the glaze. It tasted amazing as a whole but if you eat just the glaze and don’t like as much sour I would correct the glaze only slightly. But this recipe was really amazing.
Maggie
0Can I use amaranth or chia seeds if I do not have poppy seeds?
Wholesome Yum
0Hi Maggie, I haven’t worked with amaranth, and chia might make your cake too gummy. Your best bet would probably be something like sunflower seeds or whole flax seeds.
Amanda
0Hi Maya. Just wanted to say the flavor and texture of this cake is awesome! Love it! I followed the instructions, and the cooling instructions, but the top of my cake still stuck in the bottom of the pan. :-/ I salvaged it but would love to know if there was something else I could have done to keep this from happening. I just taped the amazon link in the post and the pan you are recommending is the exact pan I have/used, and it’s not old. The non-stick surface is still fine. The other issue I had was that the glaze was super thin. I had to add a lot more erythritol, and wondered if I should have let it sit or something? I really want to make this again, but hope to hear your suggestions first 😉
Florence Spratt
0Hi, Amanda. I’ve been using one of those removable bottom bundt pans for my lemon cake so that I use very little greasing to the bottom. Once the cake is done and cooled, I pull out the cake with the inner tube, drizzle it with the glaze, and, if I’m freezing it, I cut it up with a piece of parchment paper between each piece. Voila, the thawed pieces (I even warm them a bit) are just as if they came out of the oven. This is a family favorite for sure.
Maya | Wholesome Yum
0Hi Amanda, I’m glad you liked the flavor and texture. Sorry to hear it stuck! You can try greasing it more next time, did you grease it well? The glaze thickness varies a bit depending on how tightly packed the powdered sweetener is, so feel free to add more to thicken it as needed.
Nicki
0If I omit the poppy seeds, will I mess it up?
Wholesome Yum
0I don’t think so, Nicki. Let me know if you try it that way.
Mika
0I tried it without poppy seeds and turned out delicious! Didn’t affect the texture.
Debbie
0I have a Bundt pan with lots of smallish scallops. The first time I made this I greased it with butter. I let it cool in the pan and got the cake out ok, but it took some work. This time I greased the pan with Crisco, which I don’t even have for use with food, but it worked like a dream. I let the cake cool and it came right out! Thanks so much for all your work here Maya. You are so thorough and every recipe I have tried, is great!
Debbie
0This cake came out so well. I was afraid it was going to be too sweet, as our sense of sweetness has greatly reduced since eating a keto-like diet. It was great! I also would be interested in a coconut flour version too. I used the glycerine based lemon extract and it was excellent. I used less sweetener and added butter to the glaze, to reduce sweet impact, which we liked. Thank you, Maya!
Margaret Harasym
0Wonderful! Replaced 1 cup of the almond flour with 1/4 cup coconut flour. The almond flour I have is more like meal, so the coconut flour is a nice texture difference. Also used fresh lemon juice and zest in place of some of the sour cream..keeping 3/4 cup wet ingredients total. Lastly, I used 1 tablespoon of chia seeds with the poppy seeds for extra fibre. Very happy with the results.
Renee Walker
0Would this work if I subbed Coconut Oil for the butter? Making for a non-dairy friend…
Maya | Wholesome Yum
0Hi Renee, Yes, that should work. So nice of you to do that!
Nancy Simmons
0Can you leave the cake out for a couple of days before you refrigerate?
Wholesome Yum
0Hi Nancy, it would probably be fine for a day or two.
Ashley
0I loved this recipe, however I wanted to share with my friend, who can’t have nuts… Is there anyway to sub the almond flour?
Maya | Wholesome Yum
0Hi Ashley, Possibly sunflower seed flour could work but you’d taste the flavor in there.
Dana
0I really like the taste and texture of this cake – I’ve been using the powdered monk fruit/erythritol as the sweetener – can I use granulated monk fruit/erythritol in place of the powdered?
Maya | Wholesome Yum
0Thank you, Dana! The icing needs a powdered sweetener so it’s not grainy. You can use granulated (which I do) in the cake itself.
Kathryn Hernandez
0This cake is great! For those that found the cake too dense. I have found if I beat the eggs in a flourless cake before adding them it comes out fluffier.
Lorel Butler
0I made this today because yesterday I made my family a “real” lemon poppy seed cake-and I’m trying to talk my husband into keto eating. I thought if I could serve them side by side, he could see if there is much of a difference! He thought the keto version was more delicious-so after the first of the year he’s going to join me!!
I omitted the vanilla extract and used the zest of one small lemon-along with the juice and added a bit of butter to the glaze!
Absolutely divine! Thank you!!
Denise
0Can I use swerve in this recipe?
Maya | Wholesome Yum
0Hi Denise, Yes, you can. Check the low carb sweetener conversion calculator here.
Sarah
0Hello,
I was wondering if there is something I can use in place of sour cream?
I was also wondering if I can replace the erithrytol with any granulated sugar, is the measure the same?
Thanks!
Maya | Wholesome Yum
0Hi Sarah, Whole milk Greek yogurt would probably work instead of sour cream, but carbs would be a little higher. Yes, you can use granulated sugar – it would still be gluten-free but no longer low carb or keto. The amount would also be a bit less sugar compared to erythritol – check the sweetener conversion calculator here.
Lori-Ann
0Made the cake yesterday for a family dinner and it was very well received. That being said I used a 12 cup bundt pan too but the batter didn’t really rise so it was a smaller cake.
I can’t help but wonder why it didn’t rise. Is it because there wasn’t any xanthum or guar gum added? Did it require more baking powder?
Regardless, it was delicious and is definitely worth repeating the recipe with perhaps a few adjustments to improve the final result.
Maya | Wholesome Yum
0Hi Lori-Ann, I’m glad your family liked the cake. Xanthan gum helps with texture but doesn’t typically affect rising. Was your baking powder fresh? That could be part of it. The other part might be that the batter needed to be mixer more to create more air. Almond flour never rises as much as traditional wheat flour, but it should rise some.
Sandra Chiavaroli
0Hi Maya,
I just made this cake in two 9″ cake pans. I let it bake for 1/2 hour and toothpick came out clean so l took it out of the oven.
Unfortunately I could not remove it from the cake pans without it breaking. I did butter the pans first so l’m not sure what went wrong. Any suggestions?
It did taste fantastic!
Maya | Wholesome Yum
0Hi Sandra, I’m glad you liked the taste! Did you let the cakes cool completely before removing them from the pans? Also, if you’re not using springform pans it’s best to line the bottom with parchment paper. Of course that doesn’t apply for a bundt pan, but I find it comes out of that more easily once cooled.
Jennifer
0Amazing! I have an insatiable sweet tooth and diet is a swear word! Making a food lifestyle change Is always easy for me in the short term. This food lifestyle change can’t be short term, I’m in it for the long run. Finding recipes like this one makes me believe that I can accomplish this! The batter was delicious even before it was cooked! Thank you so much for helping me make important changes in my life that I can stick to you.
Maya | Wholesome Yum
0I am so happy to hear that, Jennifer! Thank you!