Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup coconut oil
  • 2 cups sugar or sugar substitute
  • 3 Large eggs
  • 3/4 cups plain low-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 1 cup powdered sugar or sugar substitute

Instruction

  • Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
  • In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a mixing bowl, cream together coconut oil and sugar. Add eggs one at a time, beat until fluffy.
  • Combine yogurt and vanilla.
  • Add the flour mixture to the coconut oil/sugar/egg mixture in 3 parts alternating with 2 additions of the yogurt mixture. Mix each addition until completely incorporated before adding the next.
  • Pour batter into the prepared pan and bake at 350 degrees until toothpick inserted in the middle comes out with no crumbs attached about 45 minutes.
  • Combine glaze ingredients while cake is baking. Drizzle about 1/3 of the glaze over the top (soon to be bottom) of the bundt cake after removing from the oven.
  • Invert cake onto a serving plate, drizzle remaining glaze over the cake when completely cool. Sprinkle with additional powdered sugar if desired.