Lemon Bundt cake (diabetics)

Name: Lemon Bundt cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g Butter or margarine; 240 g Diabetic sweetness; 1 pinch Salt; 6 Eggs (size M); 450 g Flour; 1 package Dessert sauce powder "Vanilla flavor; 1 package Baking Powder; 7-10 Tbsp Juice and grated zest of 2 untreated lemons; 100 g Whipped cream; 7-10 Tbsp Lemon; 7-10 Tbsp fat and some flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g Butter or margarine
240 g Diabetic sweetness
1 pinch Salt
6 Eggs (size M)
450 g Flour
1 package Dessert sauce powder "Vanilla flavor
1 package Baking Powder
7-10 Tbsp Juice and grated zest of 2 untreated lemons
100 g Whipped cream
7-10 Tbsp Lemon
7-10 Tbsp fat and some flour

Directions

1
Cream fat, 180 g diabetic sweetener and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, sauce powder and baking powder, add and stir in lemon juice and zest. Grease the pancake tin (approx. 2 litres capacity) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Cover after approx. 45 minutes if necessary.
2
Remove from the oven and leave to rest in the mould for 10 minutes. Turn out onto a cake rack and let it cool down. Mix 60 g diabetic sweetener and 3-4 tablespoons of water to a thin glaze. Cover the cake with it, let it dry. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray small tuffs onto the cake. Decorate with lemon corners
3
Waiting time approx. 2 hours. / 2 1/2 BE