Lemon Iced Bundt Cake

Makes 6 servings using a 6-cup Bundt pan.

Cake ingredients:

One package Proteinfull Baking Classic Yellow Cake Mix
3 large eggs, beaten (there is an egg-white sub on the package)
3 tablespoons oil or unsweetened applesauce
⅔ cup water

Icing ingredients:

½ cup confectioners erythritol
1 teaspoon lemon zest (zest of one small lemon)
2½ tablespoons water (add gradually, you may need slightly more or less)

Instructions:

1. Preheat oven to 325˚F.
2. Combine cake mix with eggs, oil (or applesauce), and water. Mix just until no lumps remain.
3. Spray 6-cup bundt pan with non-stick cooking spray. Spray generously, but not so much that there are pools of oil on the bottom.
4. Bake for 28-32 minutes, just until the cake is fully cooked and the top is firm (and a toothpick comes out clean).
5. Let cool for about 10 minutes. Then use a narrow silicone spatula to separate the cake from the pan, and turn the cake onto a plate.
6. Let the cake cool completely.
7. Make the icing by mixing the confectioners erythritol, lemon zest, and 2 tablespoons water to start. Mix well, and see if you need the other ½ tablespoon water (or more) to get the thickness you desire.
8. Drizzle icing on cool cake, and enjoy! Store refrigerated.

Nutrition (prepared with oil)
Serving: 1/6 cake, Calories: 203, Fat: 11g, Chol: 110mg, Sodium: 310mg, Carbohydrates: 39g, Fiber: 8g, Sugar: 4g, Added Sugar: 2g, Erythritol: 26g, Protein: 15g, Net Carbs: 5g.

Nutrition (prepared with applesauce)
Serving: 1/6 cake, Calories: 153, Fat: 4g, Chol: 110mg, Sodium: 310mg, Carbohydrates: 41g, Fiber: 8g, Sugar: 6g, Added Sugar: 2g, Erythritol: 26g, Protein: 15g, Net Carbs: 7g.

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Lemon Iced Bundt Cake.