This lemon bundt cake with a light, airy texture and a crisp outside won’t stand a chance! Especially when you top it with a blueberry glaze.
Light Lemon Bundt Cake:
1.5 cups flour
2 tbs baking powder
3/4 cup sugar
1 tbs poppy seeds (optional)
2 tsp lemon zest
1 5 oz container of greek yogurt
1/2 tsp vanilla
1/2 cup apple sauce
Combine the dry ingredients, combine the wet ingredients, then combine. Spoon the batter into a prepared bunt pan and bake at 350 degrees fro 20-25 minutes.
In a small blender combine blueberries, powdered sugar and lemon juice from the lemons you used for zest. Blend the ingredients. The amount of sugar you use depends on your preference. I used two cups of blueberries to a half cup of powdered sugar.
Serve the cake fresh from the oven with glaze and extra blueberries.
Until next time… Release YOUR Bon Vivant and Savor Your Life!