Lemon Cakes

[mos]

Lemon Cakes
1 box sugar-free yellow cake mix
3/4 cup water
3 eggs, room-temperature
1/3 cup vegetable oil
Zest of 2 lemons
Juice of 2 lemons
1/4 cup sugar-free strawberry preserves
2 cups fresh strawberries, sliced
Heat the oven to 350°. Grease or lightly coat with cooking spray 16 mini Bundt pans and set aside.
To a medium mixing bowl or stand mixer bowl, add the cake mix, 3/4 cup water, 3 room-temperature eggs, 1/3 cup vegetable oil, zest of 2 lemons and juice of 2 lemons. Set the mixer to medium speed and beat for about 2 min or until smooth.
Divide batter evenly among 16 greased mini Bundt pans and bake for about 30 min.

Don’t have mini Bundt pans, bake in greased cupcake pan wells for about 25 min.
For a lovely finishing touch, once the lemon cakes are cool, top them with a little sugar-free strawberry sauce when serving.

Sugar-Free Strawberry Sauce
Place 1/4 cup sugar-free strawberry preserves in a small saucepan over medium heat. Stir until the preserves turn into a liquid consistency.
Stir in 2 cups sliced fresh strawberries and continue to stir over medium heat for 4 to 5 min. Simmer the strawberries and preserves, while stirring, until they break down to form a sauce.

Makes about 1 cup strawberry sauce.

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