Low Sodium Strawberry Cake

Spring is HERE! And in many parts of the country that means STRAWBERRY SEASON has arrived! This simple strawberry cake has a light lemon flavor and soft open crumb. Top it with sliced strawberries and cream for an extraordinary dessert.

Yields one 10-inch cake (serves 12).



SODIUM CONTENT: 22.5 mg per serving

INGREDIENTS

2 c. all-purpose flour
1 c. sugar
1 T. Featherweight sodium-free baking powder (sold at Whole Foods markets and online at healthyheartmarket.com)
1 t. Ener-G sodium-free baking soda (sold online at healthyheartmarket.com)
1 c. low fat milk (or soy milk)
2 eggs
1/2 c. (1 stick) unsalted butter, melted
2 T. freshly squeezed lemon juice
1 t. pure lemon extract
1 pint fresh strawberries, washed, hulled and sliced

DIRECTIONS

Preheat oven to 375 degrees. Grease and flour the bottom and sides of a 10-inch springform pan; set aside.

Measure the flour, sugar, baking powder and baking soda into a large mixing bowl and whisk well to combine. Stir in the milk, eggs, butter, lemon juice and extract. Batter will be light and airy. Pour batter into the prepared pan, then arrange strawberry slices on top of the batter as desired. Place pan on middle rack in oven and bake 40-45 minutes, until tester inserted into center of the cake comes clean. Remove cake from oven and place on wire rack. Before removing springform side, go around edge of pan carefully with a sharp knife. Remove side and allow cake to cool before cutting. Serve garnished with additional strawberry slices, whipped cream and/or ice cream.

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