Servings: 16
Equipment
- 10-cup Bundt pan
- Baking spray with flour
- small bowl
- Whisk
- large mixing bowl
- Electric mixer
- spatula
- toothpick
- Wire rack
- Microwave-safe bowl
- medium bowl
- Small food storage baggie
Ingredients
- ¾ cup and 2 Tbs sugar-free strawberry preserves
- 1 package pound cake mix 16 oz.
- 1 package instant vanilla pudding and pie filling mix 3.4 oz.
- 3 eggs
- ¼ cup butter room temperature
- 2 Tbs lemon juice
- 1 Tbs grated lemon zest
- 2 cups strawberries trimmed and halved
- ¾ cup confectioners’ sugar
- 3-4 tsp. Milk
Instructions
- Preheat the oven to 325°F. Coat a 10-cup Bundt pan with baking spray that includes flour.
- In a small bowl, whisk ¾ cup of strawberry preserves until smooth. Set aside.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, butter, water, lemon juice, and lemon zest. Beat on low speed for 30 seconds.
- Increase the mixer speed to medium and beat for 2 minutes until well combined.
- Reserve 1½ cups of the batter. Pour the remaining batter into the prepared Bundt pan.
- Carefully spread ¾ cup of the preserves over the batter, leaving a ⅓-inch border along the edges.
- Spread the reserved batter over the preserves, ensuring it is completely covered.
- Bake for 45 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the pan for 30 minutes.
- Transfer the cake from the pan to a wire rack and let it cool completely.
- Move the cooled cake to a serving platter. Microwave the remaining 2 tablespoons of preserves for 10 seconds, then toss with the sliced strawberries.
- In a medium bowl, whisk together confectioners' sugar and 3 teaspoons of milk. Add more milk ½ teaspoon at a time if the mixture is too thick.
- Transfer the icing to a small food storage baggie and snip off one corner. Drizzle the icing over the cake and garnish with the strawberry mixture.
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