Strawberry Lemon Bundt Cake

Strawberry Lemon Bundt Cake Bundt Cake 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 4 large eggs 16 packets SPLENDA® Stevia Sweetener 2/3 cup butter unsalted, melted 1 1/3 cups Greek yogurt plain 2 tsp vanilla extract 3 tbsp lemon zest 2 cups strawberries chopped 1 tbsp all-purpose flour for sprinkling over strawberries Strawberry Coulis 2 cups strawberries frozen 1/4 cup lemon juice freshly squeezed 3 packets SPLENDA® Stevia Sweetener 1/4 cup water Bundt Cake Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan generously with cooking spray and set aside. In a medium size bowl combine the flour with the baking powder and salt. Set aside. In another medium size bowl add the eggs and the stevia. Whisk well. Add the butter, yogurt, vanilla extract and whisk well. Whisk in the lemon zest. In another bowl toss together the strawberries with the 1 tbsp of flour. This will ensure that the strawberries won't sink to the bottom of the cake. Add the egg mixture to the flour mixture and stir it using a spatula. Do not over mix, you just want to make sure that the flour is well incorporated into the batter. Fold in the strawberries into the cake batter. Transfer the batter into the prepared bundt pan. Place in the oven and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 15 minutes before removing from the bundt pan, then continue cooling on a wire rack or serving plate. Strawberry Coulis While the cake is baking you can prepare the strawberry coulis. In a saucepan, add all the strawberry coulis ingredients. Bring to a boil over medium heat. Reduce the heat to a medium-low and continue to cook for another 5 minutes until the strawberries are soft and the sauce thickens a bit. Pour the strawberry mixture into a blender and blend until smooth. Let the coulis cool completely before drizzling over the bundt cake. Recipe Notes Usually strawberry coulis is really smooth and sometimes you may need to put it through a sieve to get a really smooth coulis. However, I have a really powerful blender and the coulis was smooth enough. Store leftover coulis in the fridge for up to 2 days. You can also serve it over ice cream or pancakes.