Sour Cream Bundt Cake Recipe

Sour Cream Bundt Cake Directions:

• Preheat your oven to 350°F (175°C) and generously grease a bundt pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the I Can’t Believe It’s Not Butter!® Light and sugar substitute together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
• Gradually add the flour mixture to the butter mixture in three parts, alternating with the Greek yogurt and almond milk. Begin and end with the flour mixture. Mix until just combined – do not overbeat.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
• Once cool, optionally dust with powdered sugar substitute or drizzle with a sugar-free glaze before serving.

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