Healthy Lemon Bundt Cake

INGREDIENTS

for the cake

3 3/4 cups

white whole wheat flour or gluten-free* flour (measured like this)

2 1/4 tsp

baking powder

1 1/2 tsp

baking soda

1/2 tsp

salt

4 tbsp

lemon zest (about 3 extra-large)

1 tbsp

unsalted butter or coconut oil, melted and cooled slightly

large egg whites, room temperature

4 tsp

vanilla extract

5 1/2 tsp

vanilla stevia

3/4 cup

plain nonfat Greek yogurt

3/4 cup

freshly squeezed lemon juice (about 3 extra-large)

1 1/4 cups

nonfat milk

for the drizzle

3 tbsp

confectioners’ style erythritol

2 tsp

freshly squeezed lemon juice