Strawberry Pound Cake with Strawberry Glaze

Instructions

1. For the Cake:
2. 2 ¼ cups of SF Yellow Cake Mix
3. ½ cup of Self-Rising flour
4. ½ cup of Melted Butter Spread, I use I Can’t Believe It’s Not Butter 30% Oil
5. 5 Large Eggs
6. ½ cup of Fat Free Plain Greek Yogurt
7. 1 tsp of Lemon Extract
8. 1 ½ cups of Diced Strawberries
9. Frosting:
10. ½-3/4 cup of Diced Strawberries, mashed to liquid state
11. 1 ¾ cup of Powdered Sweetener, I use Lakanto Monkfruit.
12. Preheat oven 350 degrees, grease Bundt pan
13. In a medium bowl add cake mix and flour, stir to combine.
14. In a large bowl whisk eggs until bubbly, add yogurt & lemon extract mix. Add ½ of cake mixture, stir then whisk, repeat. Fold in diced strawberries. Pour into prepared baking pan. Bake 35-40 minutes. Let cool at least 20 minutes before turning out onto chosen plate. Place in refrigerator until cold, about 30 minutes.
15. Mash strawberries for frosting, add powdered sugar ½ cup at a time until it’s thick enough to use. It will harden over time.
16. Frost cold cake.

Recipe Notes

Weight Watchers points breakdown 16 Slices SF Cake Mix – 3PP per piece
24 Cupcakes SF Cake Mix – 2PP each
24 Cupcake Regular Cake Mix – 3PP per piece