Swap out traditional all-purpose flour for whole wheat flour to add fiber and nutrients to your lemon bundt cake. Whole wheat flour also adds a slightly nutty flavor.
Cut back on the amount of sugar in your lemon bundt cake recipe. Lemon has a bright, tangy flavor that can stand on its own, so you can reduce the sugar without sacrificing taste.
Greek yogurt adds moisture and a slight tang to your lemon bundt cake while also boosting its protein content. Use plain, unsweetened Greek yogurt for the best results.
Replace some of the oil or butter in your lemon bundt cake recipe with unsweetened applesauce. This reduces the fat content while keeping the cake moist.
In addition to lemon juice, add lemon zest to your batter for an extra burst of lemon flavor. The oils in the zest add a bright, fresh taste to the cake.
To prevent your lemon bundt cake from sticking, use a nonstick bundt pan and make sure to grease it well before adding the batter.
Let your lemon bundt cake cool completely in the pan before removing it. This helps the cake retain its shape and prevents it from breaking apart.
Instead of a heavy, sugary glaze, make a lighter glaze using powdered sugar and lemon juice. Drizzle it over the cooled cake for a sweet and tangy finish.