Ingredients

The following ingredients have 4 Servings
  • 3 cups All purpose flour (- sifted)
  • 1 ½ cups Butter (- unsalted and at room temperature)
  • 3 cups Splenda (- see post for alternatives)
  • 5 Eggs (- room temperature)
  • 2 tbsp Lemon Juice
  • 1 cup Sugar Free Lemon Lime Soda
  • Glaze (-see post)

Instruction

  • Preheat your oven to 300 degrees. Double prep a bundt cake pan. This can mean both spraying with nonstick spray and then dusting with flour.
  • Sift the flour if not already sifted. Sifting the flour will help make a finer crumb on this Bundt cake. What that means is that it will be much lighter in texture as opposed to being heavy and dense.
  • In a large mixing bowl, cream together the butter and sugar alternative until light and fluffy. This will take between five and seven minutes. Then add the eggs one at a time, mixing between additions. Follow this up by adding the lemon juice.
  • Turn off the mixer and move to using a spatula for the next step. Fold in one cup of flour and continue until all three cups of flour have been folded in and incorporated-do not over mix. Then stir in the soda.
  • Transfer the cake batter prepped bundt pan and bake for 1 hour and 20 minutes or until a skewer or butter knife (not a toothpick) comes out clean. Tip: Resist the urge to open the oven for at least an hour and do not slam the oven door shut.
  • Remove the cake from the oven and make the glaze. Use a skewer to poke holes in the cake and then pour the thinner glaze over the cake. Allow the cake to cool for a half hour. Then turn the cake over onto a cake plate and coat with the second, thicker glaze.