Copycat Nothing Bundt Cakes’ Lemon Velvet Cake (Even Better!)

This Lemon Velvet Cake is a dream for citrus lovers! Soft, moist, and bursting with bright lemon flavor, it’s topped with a creamy, tangy lemon cream cheese frosting. This lightened-up version lets you enjoy the indulgence of a classic dessert with better-for-you ingredients, making it perfect for any occasion.

Why You’ll Love This Recipe

Bright & Refreshing: The perfect balance of tart and sweet.
Moist & Fluffy: A soft texture that melts in your mouth.
Healthier Ingredients: Lighter swaps keep it balanced while maintaining rich flavor.
Perfect for Any Occasion: Great for birthdays, celebrations, or a sweet treat.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a lighter option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened applesauce
• ¼ cup light butter, softened
• ¾ cup granulated sugar substitute (erythritol or stevia blend)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup low-fat buttermilk

For the Lemon Cream Cheese Frosting:

• 4 ounces reduced-fat cream cheese, softened
• 2 tablespoons light butter, softened
• 1 cup powdered sugar substitute
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Instructions

Prepare the Cake Batter:

• Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In a separate large bowl, beat applesauce, butter, and sugar substitute until smooth.
• Add eggs one at a time, then mix in vanilla, lemon juice, and lemon zest.
• Alternately add the dry ingredients and buttermilk, mixing until just combined.

Bake the Cake:

• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool completely before frosting.

Make the Frosting:

• In a bowl, beat cream cheese and butter until smooth.
• Gradually add powdered sugar substitute and mix well.
• Stir in vanilla extract, lemon juice, and lemon zest until creamy.

Assemble & Serve:

• Spread the frosting evenly over the cooled cake.
• Garnish with extra lemon zest or fresh berries if desired.
• Slice and enjoy!

Nutritional Information (Per Serving, Approximate)

• Calories: 180
• Carbs: 25g
• Protein: 4g
• Fat: 6g
• Fiber: 2g
• Sugar: 6g

Tips for a Healthier Version

• Use a Sugar Substitute: Keeps the cake lower in sugar while maintaining sweetness.
• Swap Butter for Applesauce: Reduces fat while keeping the cake moist.
• Opt for Whole Wheat Flour: Adds fiber without compromising texture.
• Keep Portions in Check: A little goes a long way with this flavorful cake!

Why This Recipe Works

• Perfectly Moist & Fluffy: The combination of buttermilk and applesauce keeps it soft.
• Balanced Sweetness: The tart lemon contrasts beautifully with the creamy frosting.
• Light Yet Indulgent: A satisfying treat without the heaviness of traditional recipes.

This Lemon Velvet Cake is a delightful way to enjoy a classic dessert with a healthier twist. Whether for a special occasion or just to brighten your day, this cake is sure to be a favorite!